Coconut Pumpkin Spice Latte

this recipe

Hi friends!!! There is so much excitement going on right now! As I am writing this post I am sipping on a homemade pumpkin spice latte! Or maybe that’s just a major caffeine high that I am feeling.

If you don’t know by now, I am a tea drinker through and through. There are only a few occasions when I enjoy coffee; it needs to be loaded with sugars and flavorings, and the milk needs to be steamed so I don’t taste it’s evil nastiness (I hate the taste of cow’s milk!), and all that other fancy stuff those baristas do at coffee shops when they make lattes and cappuccinos.

These days I mostly try to avoid indulging in a latte at the coffee shop. They’re too expensive, and loaded with sugar and flavored syrups. But this time of year, as the weather turns cooler and the air crisp and every coffee shop has their own version of a pumpkin spice latte, the temptation becomes real.

I am obsessed with pumpkin-spiced anything; well if it has real pumpkin in it, that is.  Such as my Pumpkin Oatmeal Raisin Cookies, and my Pumpkin Bars . Some people are getting kind of ridiculous these days with the pumpkin spice trend; pumpkin-spiced Oreos, no thanks! BTW pumpkin- spiced lattes don’t actually have any real pumpkin in them! GASP!

To be honest, I am not that shocked. Let’s be real, when you are making a million PSL’s a day at a coffee shop you don’t have time to mess with pumpkin purée. A squirt of flavored syrup is easier and faster.

But not exactly healthy.

I set out to make my own version of pumpkin spice latte that actually contains REAL pumpkin! Let me tell you, my friends, this Coconut Pumpkin Spiced Latte is no doubt the best pumpkin spiced latte I have ever had. I am not just saying that, I promise. It is pumpkin-y, warming, decadent, and pretty much fall in a mug.

After a few tries at making this fall-time drink I thought it was good, it would do the trick, but it wasn’t everything I had hoped it would be. I had learned from The Kitchen to cook the pumpkin in the sauce pot a little so that the raw squash flavor cooks out. This helped but it was still only okay. This final time of making the recipe, as I was rushing around taking pictures of every step, I accidently cooked the pumpkin, pumpkin pie spice, and the honey a little longer than needed, almost caramelizing the honey and the pumpkin together.

This mistake was the best thing that ever happened! Caramelizing the pumpkin and the honey adds a level of depth, sweetness, and extra pumpkin flavor that was missing before.

Of course you could use whole milk or even heavy cream to make this recipe, but as I mentioned before I really despise the taste of milk, and even with all of the coffee and the spices and the pumpkin I knew I would be able to detect a hint of milk occasionally, so I decided to use light coconut milk for the base. Then I topped it with a little coconut whipped cream, for extra decadence (which is optional, but come on)!

There is something about that very delicate coconut flavor that takes this pumpkin spice latte over the top! Even if you’re a cow’s milk drinker give this version a try with the coconut milk; I know you won’t regret it.

Coconut Pumpkin Spice Latte is so simple to make. It can be made in just 10 minutes with only 8 ingredients! Plus you can make a batch of the pumpkin spice mixture ahead of time and store it in your fridge. Warm it up in the trusty microwave and add your pre-made coffee and coconut whip.  Now you can have a warming, indulgent pumpkin spice latte that has real pumpkin in it, at home, in your PJs and slippers. That’s the best way to sip on a pumpkin spiced latte, if you ask me.

I hope you give this recipe a try. If you do, please leave a comment below and rate it. Reading your comments makes my day! Cheers!

Coconut Pumpkin Spice Latte

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Emily Koch
• Cook Time: 10 mins
• Total Time: 10 mins
• Yield: 2 to 3 1x
• Category: Drink
• Cuisine: Vegan

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Description

Coconut Pumpkin Spice Latte is easy to make, only takes 10 minutes. It contains real pumpkin and tastes better than any coffee shop!

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons canned pumpkin purée (not pumpkin pie filling)
• 1 teaspoon pumpkin pie spice
• 3 to 4 tablespoons honey (sub agave nectar or maple syrup for vegans)
• 2 tablespoons pure vanilla extract (sounds like a lot but don’t skimp)
• Pinch of salt
• 1 can light coconut milk (you can use full fat coconut milk for an even richer consistency, but if you are topping it with coconut whip then there is no need)
• 1/4 to 1/2 cup fresh strong brewed coffee (depending on how strong you like the coffee flavor)
• Optional but recommended: coconut whipped cream

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Instructions

1. Make your coconut whipped cream, set aside and allow it to chill in the fridge until you are ready to use it for topping your latte.
2. Heat a small sauce pan over medium-low heat. Add the pumpkin and allow it to cook for 2 minutes, stirring constantly. You should smell the pumpkin cooking. Add the pumpkin pie spice and the honey. Cook stirring constantly for another 2 to 3 minutes, or until the honey has started to boil and become thick. The pumpkin will have turned dark brown at this point.
3. Stir in the vanilla extract, salt and light coconut milk. Turn the heat up to high and allow the coconut milk to begin to boil. Once you see little bubbles around the edges immediately turn off the heat.
4. Use an immersion blender to make sure everything is well incorporated and to help froth the milk. You only need to process it for about 1 minute. Alternately you can transfer the mixture to a blender and blend until the milk is frothy, about 1 minute. Make sure to only fill the blender half way full, so you don’t create suction with the hot liquid and cause an eruption.
5. Pour ¼ cup to ½ cup freshly brewed coffee into your mug. Fill the rest of your mug with the pumpkin spice mixture. Stir to combine. Top with a dollop of coconut whipped cream. Serve immediately.
6. Store leftover pumpkin spice mixture in an airtight container for up to 3 days. Store the whipped cream for up to 1 week. Reheat pumpkin spice mixture slowly.

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Notes

I used a 12 ounce mug for this recipe.

Recipe heavily adapted from The Kitchen.

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