I’m a huge fan of this festive season! The leaves are falling, and the cinnamon and pumpkin spice is literally everywhere. Also, especial coffees make an appearance and needless to say I love to try my hand at making them without dairy or refined ingredients. That’s how a couple of years ago I came up with this pumpkin spice “latte”.
This is one of the best coffees I’ve ever had in my entire life! It’s super creamy, it’s incredibly flavorful, it’s warm and spicy (in the best possible way) and it tastes like fall in a sip which is something that I especially love.
The other thing that’s really good about this recipe is that’s also very easy to make at home. So why pay a visit to a coffee shop when you can whip this version at home right?
If you’ve never made a pumpkin spice coffee before you basically need a couple of staples: Spices, coffee, and pumpkin.
While some people prefer to use only pumpkin spice flavoring and call it a day I prefer to use the real deal and incorporate pumpkin puree. In my opinion, the flavor is a million times better, and it’s actually so good that everyone that tries it asks for the recipe (or for a second glass).
I also like to use almond milk with this recipe since is the one that has the mildest flavor and you barely notice the difference in your pumpkin spice latte with it. I have also made it with rice milk and was very good as well in case you don’t have almond milk on hand.
Finally, serve it hot after a good simmer and top with a dash of cinnamon. Then just curl up and enjoy the awesome season.
Pumpkin Spice “Latte”
1 Cup pumpkin puree
1 Tbsp raw honey
5 Cups almond milk
1 Cup freshly brewed coffee
2 Cinnamon sticks
2 Tsps pumpkin spice
1 Tbsp whole clove
1 Tsp nutmeg
1 Tsp ginger
1 Tsp allspice
Ground cinnamon as topping
In a large pot over medium heat, combine the milk with coffee, cinnamon sticks, whole cloves, pumpkin spice, nutmeg, ginger, and allspice. Let it simmer for 10 minutes.
While waiting, in another pot over medium heat mix the pumpkin puree, and raw honey. Stir well.
Strain the milk into the pot with the pumpkin syrup. Stir until well combined.
Let it simmer for another 10 minutes.
Pour into the glasses and top with a dash of ground cinnamon.
Serve and enjoy.