Leaves changing colors, colorful gourds and sweaters all remind me that it’s finally fall. This colder weather has me craving warm drinks. I’m not the biggest coffee person, but I’m a huge pumpkin person. So I decided to make a homemade pumpkin spice latte to see what all the rage is about!
I love baking and cooking with pumpkins, butternut squash, acorn squash & sweet potatoes. Canned pumpkin works great in making the latte part of this drink. I added pumpkin purée to a saucepan over low heat. I stirred in cinnamon and freshly-grated nutmeg. I then added coconut milk, maple syrup and vanilla extract. And voila, that’s the “pumpkin spice latte” part that can be added to espresso or just strong coffee. I then added a dollop of whipped cream and garnished it with a cinnamon stick and freshly-grated nutmeg.
- 2 cups espresso or strong coffee (warm)
- 2 tablespoons pumpkin purée
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 2 tablespoons maple syrup
- 2 tablespoons vanilla extract
- 1 1/2 cups coconut milk or whole milk
- Whipped cream
- Cinnamon sticks, for garnish
- Prepare espresso or coffee and keep warm.
- Add the pumpkin purée, cinnamon and nutmeg to a small pot over low heat. Stir for about one minute. Add the maple syrup and vanilla extract. Stir for another minute. Stir in the milk and increase the heat to medium. Heat until the milk just starts to simmer.
- Remove from heat and whisk or blend until the mixture becomes frothy (I used a hand mixer).
- Pour one cup of espresso or coffee into each latte or cappuccino cup. Divide the pumpkin-milk mixture evenly between the two cups.
- Garnish with a dollop of whipped cream, a sprinkle of cinnamon and a cinnamon stick. Serve immediately.
This recipe was adapted from half baked harvest.
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