Description
Coconut Pumpkin Spice Latte is easy to make, only takes 10 minutes. It contains real pumpkin and tastes better than any coffee shop!
Ingredients
Units
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
I used a 12 ounce mug for this recipe.
Recipe heavily adapted from The Kitchen.
