Dairy Free Pumpkin-Vanilla Spice Latte Recipe
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Pumpkin-Vanilla Spice Latte

The season of pumpkins just calls for different spiced lattes. They give this colorful fall a nice touch of comfort and coziness. They require very little time and effort.. while being delicious!

You need:


  1. Preheat your oven to 350°F.
  2. To make pumpkin puree: Cut off the skin and cut the pumpkin into chunks. Place the pumpkin chunks on a baking tray and bake until the flesh is soft, approximately for 20-25 minutes.
  3. While the pumpkin is cooking, brew your coffee or espresso.
  4. Place the baked pumpkin in a blender. Add ¼ cups of almond milk and blend till smooth (you can add more milk if it gets too thick).
  5. In a sauce pan over medium heat, add almond milk, pureed pumpkin until bubbling and steaming.
  6. Remove from heat, and stir in honey, vanilla bean powder, cinnamon, all spice and nutmeg.
  7. Pour into the bottom half of a coffee cup, and then pour in your strong coffee or espresso on top of it. Stir well. Alternatively you can use a blender to mix the ingredients.
  8. Enjoy!

Note: Extra pumpkin puree can be stored in fridge for up to 2 weeks.

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