Well, well, well. The time has come where Starbucks' everywhere have brought the famed pumpkin spice lattes back into our hands. While on the one hand, it might seem a taaad early.... we also can't say we haven't already gotten one or two... It's just basically the kick-off to the season y'all! But with that being said, we can't afford to go buy a PSL every single morning. So we decided to make our own at home! This week, we are bringing you a pumpkin spice latte recipe straight to your inboxes, and the best part? You can make this regular or dairy-free! We made ours dairy-free, but we've got you covered both ways. Check it out for yourself!
- 1 cup coconut milk (or regular if not dairy-free)
- 2 TBSP cooked pumpkin (canned pumpkin)
- 1 TBSP maple syrup (or other type of sweetener)
- 1/4 tsp pumpkin pie spice
- 1/4 tsp vanilla extract
- 1 brewed espresso (or 1/4 cup of strong coffee)
- dairy-free whipped cream (or regular if not dairy free)
- dash of cinnamon (for topping)
1 | Brew your espresso into your mug.
2 | Combine coconut milk, pumpkin, maple syrup, pumpkin pie spice, and vanilla in a small sauce pan over medium heat until hot. Remove from heat and pour into mug with espresso.
3 | Use a hand-held frother to get the latte nice and frothy, maybe 30 seconds. (Be careful not to pour your latte too high into your mug! You'll need some room to froth everything together!)
4 | For extra indulgence, top with your favorite whipped cream and a dash of cinnamin! ENJOY.
When the temps start to drop literally a couple degrees, we start to crave these bad boys reeeeeal bad. Fall is just our favorite, ok!! And making them dairy-free helps us feel a little bit better about how many we indulge in... Ya gotta do whatcha gotta do, RIGHT?!
If you make these, tag us so we can see! Odds are high we'll be having one at the same time!