You may already be enjoying pumpkin spice lattes, but we’ve only just started craving them as the weather has finally cooled down and fall produce has begun popping up at the market. Swoon.
Is anyone else a sucker for fall? Chilly mornings, sunny afternoons, cozy food, good TV shows return. I mean, what’s not to love?
Let’s celebrate with a healthier, homemade take on pumpkin spice lattes. Yes, let’s.
This “PSL” is dreamy yet simple to make, requiring just 1 pot, simple ingredients, and 10 minutes to prepare.
It took quite a bit of testing to get it just right because spices are tricky to nail. In the process we even ended up making our own pumpkin pie spice recipe (!!), which we’ve been meaning to do for years since store-bought brands can vary so much and we wanted the flavor to be perfection.
However, in the recipe we also spell out individual spices just in case you don’t have any pumpkin pie spice on hand.
What’s in a Pumpkin Spice Latte?
In pumpkin spice lattes you’ll find at your average coffee shop (that aren’t super local and cute and organic), the ingredients can get a little dicey and often include natural flavors, carrageenan, and a lot of sugar. These aren’t things we necessarily avoid entirely, but do choose to limit whenever possible. Our homemade version includes real food ingredients like:
- coconut milk
- pumpkin purée
- maple syrup
- vanilla extract
- spices (like cinnamon, nutmeg, and ginger)
- & espresso or your coffee of choice
Caffeine-Free Option (Dandy Blend!)
Because we’ve been digging caffeine-free / low-caffeine drinks lately, we included a caffeine-free option too!
Have you ever tried Dandy Blend? It’s an herbal alternative to coffee that smells and tastes like coffee and is made of extracts of barley, rye, dandelion, and chicory. Somehow the gluten is (magically) removed during the extraction process, making it gluten-free to boot.
We’d heard it recommended in the health community for a while but had more or less written it off as “not as good as the real thing.” But upon sampling it recently, we were so impressed we bought a bag and have been using it in things like this drink and afternoon “lattes.” Caffeine-free “coffee” for the win.
How to Make a Pumpkin Spice Latte
Making the latte is the easy part.
Simply add all of your ingredients to a small saucepan and whisk to combine. Heat until just bubbling over medium heat, then add coffee of choice and stir. That’s it!
You can also make an iced version by adding all the ingredients to a glass jar and stirring to combine. Then add some ice and shake vigorously for 30 seconds until completely combined. Bam: iced PSL.
Simply top with coconut whipped cream or a dash of nutmeg or cinnamon and dive into this comforting fall beverage.
We hope you LOVE this latte! It’s:
& Incredibly delicious
This would make the perfect drink to cozy up to after a long day this fall or winter. It’s not only easy to make, but also health promoting thanks to spices like ginger, clove, and cinnamon, which can have digestive, anti-inflammatory, and blood sugar-balancing benefits.
More Cozy Drinks
- 3-Ingredient Turmeric Tonic
- 5-Minute Golden Milk
- 5-Minute Mushroom Latte (2 Ways)
- 3-Ingredient Moringa Latte (Caffeine-Free “Matcha”)
- Feel Good Hot Chocolate (with Adaptogens)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Pumpkin Spice Latte
- 3/4 cup dairy-free milk (we recommend cashew milk, but coconut or hemp milk would also work well)
- 1/4 cup water
- 2-3 Tbsp pumpkin purée (not pumpkin pie mix)
- 1/2 heaping tsp ground cinnamon (*if using pumpkin pie spice, see notes)
- 1/4 tsp ground ginger (*if using pumpkin pie spice, see notes)
- 1 healthy pinch ground nutmeg (*if using pumpkin pie spice, see notes)
- 1 healthy pinch ground allspice (*if using pumpkin pie spice, see notes)
- 1 healthy pinch ground clove (*if using pumpkin pie spice, see notes)
- 1 healthy pinch ground cardamom (optional // *if using pumpkin pie spice, see notes)
- 1/8 tsp freshly ground black pepper
- 1 ½ – 2 tsp maple syrup, more or less to taste (or sub stevia to taste)
- 1 shot espresso (or sub 1/4 cup strong brewed coffee, or 1 ½ -2 tsp Dandy Blend for caffeine-free option)
- 1/2 tsp vanilla extract
- If adding coffee or espresso, prepare at this time and set aside.
- To a small saucepan, add dairy-free milk and water. Bring to a simmer, then add pumpkin purée, cinnamon, ginger, nutmeg, allspice, clove, cardamom (optional), black pepper, and maple syrup. Whisk until smooth. Note: A little separation is natural with both the pumpkin and dairy-free milk, so whisk/stir as needed to smooth.
- Add coffee, espresso, or dandy blend and vanilla and whisk until smooth.
- Taste and adjust flavor as needed, adding more spices to taste, espresso coffee or dandy blend for stronger coffee flavor, or maple syrup for sweetness.
- Add all ingredients to a jar with a lid and stir to combine. Then add ice, secure lid, and shake vigorously to combine — about 30 seconds.
- Serve as is, or top with coconut whipped cream and a pinch of pumpkin pie spice, cinnamon, or nutmeg.
- Store cooled leftovers in the refrigerator up to 1 week. Because of the pumpkin purée and dairy-free milk, separation is natural. Simply stir before serving or whisk when reheating on the stovetop.
*Nutrition information is a rough estimate calculated with the lesser amount of pumpkin purée and maple syrup and without optional ingredients.