Did you know that the Pumpkin Spice Latte is the official beverage of Autumn? Okay, maybe not *official,* but considering the fact that Forbes and other sites are actually covering the release date of the you-know-who-bucks version, I’d say it’s pretty close.
Personally, I prefer to make my pumpkin spice lattes at home, both because it’s more convenient and because I can use quality ingredients while still paying less than I would for store-bought versions.
This recipe blends cinnamon, nutmeg, ginger, allspice, vanilla, and my “secret” ingredient to bring snuggly autumnal delight to your coffee drinking experience. (The secret ingredient is a pinch of salt, which really makes the flavors pop.)
I hope you love it as much as my husband and I do, and that it tides you over until Peppermint Mocha and Eggnog Latte season. 🙂
I snapped this photo of my husband’s latte before he headed out to the barn today. I thought it was pretty, and apparently the dog thought it was pretty tasty because he stole it while he wasn’t looking. Making another one now!
Pumpkin Spice Latte Recipe
- 1 cup strongly brewed coffee or espresso (my husband loves Bulletproof Coffee so that’s what we use)
- 1 cup coconut milk (or dairy milk)
- 1 tsp vanilla extract (or make it from scratch with this recipe)
- 1 tbsp pumpkin puree (canned or fresh)
- ¼ tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp allspice
- 1/8 tsp ginger
- 1 pinch sea salt
- 1-2 tbsp collagen peptides (optional -why they’re good for us)
- raw honey (you can sub maple syrup, coconut sugar, rapadura/sucanat)
- whipped cream (optional - for topping)
- Add all ingredients (except optional whipped cream and sweetener) to a small pot and place over medium heat, whisking once to mix them together.
- When the mixture is the temperature you prefer your coffee to be, remove from heat and place in a blender. (I pour mine in a jar and use my immersion blender.) Blend, sweeten to taste, and top with whipped cream if desired.