Pumpkin Spice Latte


4.7 from 3 reviews
Pumpkin Spice Latte
Prep time
Cook time
Total time
Serves: 1
  1. Brew your coffee or espresso first however you like. I used organic regular coffee and used 2 tbsp ground coffee to every 1 cup of coffee
  2. In a sauce pan over medium heat, add coconut milk, pureed pumpkin, and raw organic honey until your coconut milk is bubbling and steaming
  3. Remove from heat, stir in vanilla, cinnamon, and nutmeg
  4. Pour into the bottom half of a coffee cup, then pour in your strong coffee or espresso on top of it
  5. If you have or have made coconut whip cream you can add it on top and then sprinkle with some cocoa powder
  6. I served mine with my Homemade Holiday Lara Bars

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  1. If I wanted to double or triple the recipe so that I can have it easily in the mornings on my way to work. Do you think I could store it in the fridge and just heat it up in the mornings before I put the coffee on top?

  2. Love this recipe! I adjusted by using 1 teaspoon of pumpkin pie spice, which has cinnamon/nutmeg/ginger/allspice/cloves. Also, I used about 1.5 tablespoons of maple syrup vs. honey. It was so good I made a triple batch for easy re-heating throughout the week.

    1. I made mine with 1 tablespoon, and it tastes fine. Then again, all of the similar recipes I’ve seen call for about a teaspoon, so maybe try that and add a touch more if you think it’s needed.

  3. This is crack. Wowza! My husband and I are sipping {inhaling} our lattes right now! I haven’t been able to drink a PSL for years due to illness and food allergies, so this is an indescribable treat! I can’t do coffee (or caffeine of any kind, even decaf), so I used a cinnamon spice tea and cut back on the ground cinnamon. Added half a TBSP of raw honey to each of our cups. Perfection! Thank you so much for such a great recipe!! (The rating stars won’t let me click FIVE, only four, but this is a five-star concoction!)

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