Healthier Pumpkin Spice Latte

Pumpkin Spice lattes seem to be in high-demand this season.


Personally, I’ve never been a fan of the famous Pumpkin Spice lattes available at big coffee chains. While I do love both coffee and pumpkin, these drinks are usually too sweet for my taste, not to mention that they are usually dairy-based and loaded with artificial flavoring.

This homemade Pumpkin Spice latte is a lighter alternative, combining a hint of pumpkin puree, homemade almond milk, fall spices and a splash pure maple syrup. It tastes like a decadent coffee drink, without the use of artificial syrups or preservatives!

If you don’t care for coffee, feel free to use extra almond milk instead, for a caffeine-free drink!

Pumpkin Spice Latte (Vegan)
makes 2 cups

Ingredients:

1 cup homemade almond milk
1 cup hot brewed coffee
2 tablespoons pumpkin puree
2 tablespoons pure maple syrup, or stevia to taste
1/2 teaspoon pumpkin pie spice

Directions:

Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy.

Adjust flavor to taste, and serve warm!

A high-speed blender should keep the contents hot enough to serve immediately, but if you’re using a traditional blender, you may want to transfer the contents to a saucepan and warm over the stove top before serving.

5 from 8 votes
Print
Healthier Pumpkin Spice Latte
Prep Time
5 mins
Total Time
5 mins
 
This homemade pumpkin spice latte is a lighter alternative to the coffee shop variety, combining a hint of pumpkin puree, homemade almond milk, fall spices and a splash pure maple syrup. It tastes like a decadent coffee drink, without the use of artificial syrups or preservatives! If you don't care for coffee, feel free to use extra almond milk instead, for a caffeine-free drink!
Course: Drinks
Servings: 2
Calories: 79 kcal
Author: Detoxinista.com
Ingredients
  • 1 cup homemade almond milk
  • 1 cup hot brewed coffee
  • 2 tablespoons pumpkin puree
  • 2 tablespoons pure maple syrup , or stevia to taste
  • 1/2 teaspoon pumpkin pie spice
Instructions
  1. Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy.
  2. Adjust flavor to taste, and serve warm! A high-speed blender should keep the contents hot enough to serve immediately, but if you're using a traditional blender, you may want to transfer the contents to a saucepan and warm over the stove top before serving.

Enjoy!

Reader Feedback: Are you a fan of pumpkin spice lattes? Any other hot drink favorites?

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Comments

Colette

These are so addictive! Thank you so much, Megan, for a delicious, healthy and cheaper alternative!

Jess @ Crunchy Hot Mama

Another winner! I had 6 (non-paleo) girlfriends over for a PSL party and served them your recipe…everyone loved it! I used coconut milk and 3 dates in mine while on the Whole30, so I can’t wait to try it as written. I also love how quick and easy this recipe is. I’ve tried 2 or 3 other paleo versions that were labor intensive, and ain’t nobody got time for that 😉

Thanks, Megan! Any cookbook update??

Amy @ Life to the Full

YUM! I’m trying this today 🙂 Thanks for sharing! I love pumpkin spice lattes!

Sev

The drink was amazing! I used honey instead of maple syrup and it was delicious, thanks for the recipe!

Alnessa Rhea

Hello Megan,

I hope you are having a wonderful day. I am assisting Chelsea Cohen of LifestyleDynamics.com and she wanted me to shoot you a quick email to let you know that she just loves your recipe and has shared it in her weekly recipe round-up here: http://lifestyledynamics.com/30-healthy-pumpkin-spice-recipes/

Feel free to share it with your audience on your social media sites as you like.

Have a great day!

Best,
Alnessa Repollo

Anita

This is great! I actually doubled the pumpkin (because I lOVE it!) and instead of sweetener, I used a scoop of vanilla protein power. Yum!

Susan

Eating pumpkin out of the can is risky. Know of a botulism case from eating pumpkin out a can. It’s a no for me.

Carly

Another delicious recipe, thank you! The only substitutes I made was I added only 1/2 cup of milk and only 1 tbsp of maple syrup.

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