Creamy Pumpkin Spice Latte (with Real Pumpkin)
This creamy homemade pumpkin spice latte is made with real pumpkin, warm fall spices, and simple ingredients for a cozy coffeehouse-style drink without the artificial syrups. Ready in minutes, it's the perfect fall beverage for crisp mornings or an afternoon treat.
Ingredients
- 1 cup strongly brewed coffee (or 2 shots of espresso)
- 1 cup coconut milk
- 1 cup 2% or whole milk
- ⅓ cup pumpkin butter
- ¾ teaspoon pure vanilla extract
- ½ cup whipping cream
- 1 teaspoon pure maple syrup
- ground cinnamon, for topping
Instructions
- Brew coffee or espresso.
- To a Milk Cafe fitted with latte disk, add milk and set heat to 150-160°F. Heat until warm (about 1 minute), then add pumpkin butter and vanilla through measuring cap opening while mixing. Place cap back on and allow to finish heating. (See saucepan method in notes below.)
- Meanwhile, whip cream until soft peaks form. Add maple syrup and continue whipping until light and fluffy.
- Divide coffee between 2 large mugs, followed by frothed pumpkin milk. Top with whipped cream and sprinkle of cinnamon.
Notes
- For the saucepan method, whisk together milk, pumpkin butter and vanilla over medium heat. Once the mixture is steaming hot, remove. Using a handheld milk frother, mix until frothy.
- Use any combination of milk you prefer to make up the 2 cups. Lower fat usually results in less frothing. I used coconut milk and 2%, which came out creamy and frothy. Oat milk would be delicious too.
- Adjust sweetness of latte by cutting back or adding more pumpkin butter or maple syrup.
- Makes 2 large lattes (grande size) or 3 small.
- To make a pumpkin spice steamer instead, omit coffee.