pumpkin spice latte

Fall is here, Thanksgiving is around the corner, and I am one happy lady. I love this time of year. For the falling leaves, the crisp air, my favorite seasonal produce, and all things pumpkin. Which brings me to the point of this post…

IMG_2495Only a few days into November, and I’ve already roasted a small patch worth of pumpkins (pumpkin pie anyone?), and there’s always leftovers for lattes. I have received more requests for this recipe than for any before, and I am pretty excited to bring to you a clean pumpkin spice latte with all the (real) flavors of fall and none of the crap that certain coffee shops (*cough* Starbucks *cough*) try to pass off as seasonal sustenance. Make this one at home on your own stovetop, and know your nourishing you body and soul.

I use raw, local milk in my version, but if dairy doesn’t suit you, feel free to use full fat coconut milk from the can. I recommend whisking the coconut milk up a bit first so that it’s extra creamy for your latte. You can whip this one up in a matter of minutes at home on your own stovetop. No lines, no misnomers on your coffee cup, and no junk. What’s not to love?

Happy pumpkin latte sipping! And as always, Live Rad, my friends!

Pumpkin Spice Latte (GF, NF)

  • Servings: 1-2
  • Difficulty: easy
  • Print
WHAT YOU NEED:
  • 1/2 cup strong fair trade, organic coffee or espresso
  • 1 cup of milk (grass fed organic whole milk, raw milk, or full fat coconut milk)
  • 2 TB roasted pumpkin or 1 1/2 TB organic canned pumpkin
  • 1 TB organic vanilla
  • 1 TB raw organic honey (or more if you’d like it sweeter)
  • 1/4 tsp cinnamon (plus some for sprinkling)
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger

*you can also find most of these ingredients over at Thrive Market!

 WHAT YOU DO:
  • brew your coffee (I use a french press because, well, that’s the best way)
  • in a saucepan over medium heat, add all ingredients except for your coffee
  • heat, stirring until you’ve got a few tiny bubbles
  • pour into blender and blend until combined
  • return to saucepan, and continue to heat, stirring until bubbly and foamy (don’t overheat)
  • pour coffee into your mug and top with milk mixture
  • stir, sprinkle with a bit more cinnamon, and ENJOY! *sigh* all the fall feelings

Speaking of fall, the holidays are quickly approaching! Have you taken a look at my Thanksgiving Recipe Roundup, yet? All the goodness in one place. Happy Holidays, and cheers to a wonderful year and so much to be thankful for.


By | 2015-11-05T13:11:51+00:00 November 5th, 2015|A Little Sweet Tooth, Breakfast, Health, Recipes, To Drink|0 Comments

About the Author:

I am a Certified Nutrition Consultant and a Certified CrossFit Trainer. I have a passion for educating, and I absolutely love teaching others about nutrition, functional movement, and the power each has to set the foundation for health, wellness, and true quality of life. I LOVE to eat and fuel my body to live life to the utmost, and I wholeheartedly believe that sustainably sourced, nutrient dense foods can be the greatest form of medicine as well as the ingredients to create the most delicious, palate pleasing meals (it’s a win-win!)

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