I have had so many requests for a Pumpkin Spice Latte recipe without any artificial ingredients or flavorings, so I decided to share my recipe with you that I have been using in my kitchen for a while now! With all of the buzz going around about the awful ingredients found in this seasonal favorite drink at the most popular coffee joints around the US, many people are looking to recreate it at home. It's funny – there's no real pumpkin (or anything real for that matter!) in most of these lattes, but I think it's essential to get the flavor and the creamy texture. Otherwise, it's really just a spiced latte and shouldn't even read “pumpkin” in the title!
Pumpkin has a pretty strong flavor so it doesn't take much in my Pumpkin Spice Latte recipe. The key here is the blend it really well to make sure that it is all mixed together to create a creamy and frothy drink, rather than a gritty or sludgy beverage if you didn't blend it. It also gives you that coffee shop foam that you usually cannot get without steaming the milk and using a milk frother.
I love to keep extra fresh pumpkin puree on hand in the freezer in small cubes, but if you open a can (my favorite is the Trader Joe's Organic!), just save the rest in an airtight container in your refrigerator for up to 3 days and use the rest of it in any of these pumpkin recipes from the blog!
Pumpkin Pancakes with Bacon and Pecans
Pumpkin Bread – Nut free and Dairy free
Pumpkin Spice Cookies with Vanilla Cinnamon Icing
If you have extra of this beverage, just reheat it when you're ready to consume and give it a quick whiz in the blender again. You can also prepare it without the coffee and keep it in your refrigerator to use like a coffee creamer. Just blend it up quickly with a hand blender or blender when you add it to your coffee.
This was super delicious, thank you 🙂
Also, where did you get your adorable cups?! Love those too!
Looks like they were the Creature Comfort mugs from Anthropologie and are no longer available. 🙁
This won’t result with frothy creamer, but using a blender ball in the premade creamer is super helpful and does the job if you don’t want to dirty a blender! I keep mine in a Ball Mason Jar and pour spout and just shake it super well before pouring and it’s perfect! 🙂
This looks so good! Can’t wait to try it. And please do tell us where those mugs are from… so cute!!
The milk frother is only $2.49 when you buy it from the store, rather than Amazon. Such a good deal!
Yum! Worked with what I had at home on a rainy sick day with the
sniffles and using French Roast style Teeccino herbal coffee substitute
and a bit of home made pumpkin puree and well I had to use brown sugar because I didn’t have any maple syrup but I’ll be making it the full recipe way next time! Thank you so much.
Those cups are
adorable but I imagine them being a bit tricky to actually drink from if
you try to hold them by that cute owl handle.
Carol Terney Federoff
This looks so wonderful! I will definitely try!
Alison @ Food by Mars
Amazing. Must try it… I do not do PSL’s. Do not need all that fake powder and sugar!
Carolyn Dimapilis Sacramento
This was awesome until the rookie in me forgot about the milk on the stove and it overflowed like crazy! That’s what I get for trying to multi-task. I would say put it at low/medium heat in order for it to simmer. I used 1 1/2 cups of almond milk since I didn’t have an coconut milk and sprinkled some coconut sugar to the mixture. I used an immersion blender and scooped some into my cup of coffee. We’ll see how the rest tastes tomorrow since I’m going to try it as a creamer.
Can I steam the “milk” as I would do with a normal latte? Hmmm..I might have to find out.
This sounds divine! And what a wonderful treat instead of the coffee shop alternatives 🙂
Grade B maple syrup is much darker and has a stronger flavor. It also is a bit thicker, rather than the runnier Grade A. Grade B is recommended because its stronger flavor comes through more readily. ~Eileen
I actually don’t like pumpkin, but I made this for my husband. I decided to take a sip and LOVED it! Turns out, I don’t like “fake” pumpkin stuff – but this tasted great! I’m hoping you can do a peppermint mocha for the holidays. *hint hint* The peppermint mochas at Starbucks are amazing – wonder if you can make a Paleo version for us? 🙂
There is a Peppermint Mocha recipe in my new ebook, Joyful!
As a bonus, Grade B is usually less expensive than Grade A.
Grade B is less processed.
Grade B maple syrup is much darker and has a stronger flavor. It also is a bit thicker, rather than the runnier Grade A. Grade B is recommended because its stronger flavor comes through more readily.
This was seriously the most delicious thing I’ve had in a long time! I was licking the saucepan and can’t wait to wake up in the morning for more coffee! I am sharing with all my PSL loving friends ~ hopefully this will convert them from the artificial lattes they’ve been consuming 🙂
Danielle always recommends coconut milk from the can, and she prefers Natural Value because it has no additives and it comes in a BPA free can. ~Eileen
Danielle I LOVE this recipe, Ive been having it as my breakfast coffee everyday since I came across it! (I’m sure I’m developing a tan with all the pumpkin I’m eating haha!) … I can’t have maple syrup so used erythritol. I’ve also made it using hemp milk (I had a kitchen disaster and dropped my almond milk on the floor – doh!) I only had hemp milk in the cupboard so went for it. It tasty so creamy with hemp milk. I can’t wait for my sister to visit me, she’ going to love this 😀 x
I wonder if I can just add all the ingredients to my Vitamix and press the ‘soup’ function so that it gets hot.
I am nut free, so I cannot have the Almond Milk. Such a shame, I love it and miss it. I think using all coconut milk would just be too thick. Any suggestions for substituting the Almond Milk?
Rosemarie, I’m also allergic to almonds and have been using the So Delicious unsweetened coconut milk beverage (in a box) as a “milk” replacement. I rather like it. It’s a thin consistency that should pair well with canned coconut milk and not end up too thick. Danielle’s Pumpkin Spice Latte looks like a fantastic treat and I’m considering using it with black tea.
Yes you’re right, all coconut milk would be too thick. Try another nut milk! Cashew would taste nice.
I just made it with all coconut milk (Aroy-D canned) and it is delicious. Next time I would use just slightly less maple syrup.
Can someone tell me the differance between using grade a and be maple syrup with cooking does it really matter
Grade B maple syrup is much darker and has a stronger flavor. It is thicker as well, Grade A is much more runny. ~Eileen
I don’t think pumpkin pie spice is readily available here in Australia. Would someone be able to suggest a spice mix to make up for this? Thanks!
It’s usually a mix of cinnamon, nutmeg, clove, ginger, and sometimes lemon zest. You can find many recipes online for how to make it at home.
Thanks for this recipe! I love Pumpkin Spice Lattes! But most importantly…I LOVE owls! Where did you get these adorable cups in the picture??
If I make a big batch with the coffee in it, and drink on it all week (either as iced or hot coffee) will it keep?
This is excellent! Now all I need to get through the rest of the year is a DF Peppermint Mocha Latte 😉
I have a recipe for that in my Celebrations cookbook!
I just made this, but it turned out way too sweet. I used canned pumpkin pie mix with the spices and sugar already in it because I’m lazy. I will try adding more almond milk or something too it. Or maybe omit the maple syrup since the pumpkin is already flavored a lot. Update: I added almost 3 cups unsweetened almond milk to it and it still tasted like a sugar overload. I am going to take those cans of pumpkin mix back and just buy plain pumpkin next time.