Interested in learning more about how to make your own pumpkin spiced latte? Today I’m showing you.
{This post was updated on September 22, 2014, via my recipe Pumpkin Spiced Latte with a (Bonus) Pumpkin Spiced Creamer via Nutiva’s Kitchen Table.}
I will forever be grateful for the fall of 2008 when each Saturday morning was filled with hours of good conversation over Pumpkin Spiced Lattes at Starbucks with Missy, one of my best friends to this day.
Missy has since moved away from California, but each time I think of this drink, I can’t help but remember the wonderful moments we shared. We used to be really cool. Like several years ago.
I don’t drink the Pumpkin Spiced Latte from Starbucks anymore. It’s made with a sauce, and I was told they could not confirm its gluten status. I suspect it most definitely is not gluten free. Typically when things are made with “sauces,” they contain gluten. Beyond that, I guarantee their version is made with several things that would make my gut scream at me.
p.s. The above image is a little percolator/espresso maker. Having one of these will make the experience even better!:)
That’s okay….black coffee and coconut milk (brought from home) from Starbucks and a Pumpkin Spiced Latte from my own kitchen suit me well.
Make Your Own Pumpkin Spiced Latte
Click HERE to pin for later.
I put this recipe in my Holiday Gluten-Free ebook last year. It’s free, so grab it if you want.
Otherwise, in honor of the first day of fall (tomorrow), enjoy the recipe for this weekend!
- 1 ¼ c. light coconut milk + ½ c. full-fat coconut milk
- ½ c. pumpkin puree
- 2 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. vanilla extract
- 2 tbsp. honey
- ¼ tsp. ground cloves
- Pinch Stevia/
other sweetener - Coffee/espresso (I used Dunkin’ Donuts Pumpkin Spice Coffee) (Note: this is the coffee I used when I originally made the recipe last year. I would never use that one this year. “Natural Flavoring…..” end of story. When I make it this year I’ll use my Organic coffee beans. Much higher quality.)
- Add all ingredients, except coffee/espresso and ½ c. full-fat coconut milk, to a pan on the stove.
- Cook on very low heat, stirring frequently.
- Meanwhile, make your coffee/espresso via whatever method you prefer
- Place the coffee/espresso on the bottom of your cup.
- Next, add the Pumpkin Spiced Latte mix.
- Finally, froth your extra ½ c. full-fat coconut milk and top your cup off with it.
- Stir with a fresh cinnamon stick (mostly because it’s fun and festive)!
For the record, I can’t wait to see you soon, Missy! Shall I have one waiting for us?!
Xox,
SKH
You will heal. I will help.
Yum! Looks delicious and making it at home guarantees great wholesome ingredients! 🙂
So yum:)
love this!! sounds amazing
Thanks!
Wish I could come over on a Saturday morning and sip a delicious cup of this with you! 😉 Love the t-shirts in that photo…too funny. XOXO
Ha ha…that picture takes me back:) I don’t even really drink either, and never drank that. ha
yummm that sounds delicious! I’m not gluten-free but I like this healthier version!
Thanks, Liz! It’s just yummy.
I love pumpkin spice lattes, but I agree, the ingredient list and nutrition information is anything but healthy. I look forward to trying your version on a lazy Sunday morning.
Enjoy!
This looks absolutely delicious!