So Simple Pumpkin Spice Latte Recipe
This recipe is so simple to make and helps use up that leftover pumpkin pie filling that you've been looking for a use for.
Servings: 2 Person
Calories: 160kcal
Ingredients
- 2 cups brewed coffee organic
- 2 cups homemade cashew milk* (1/4 cup of cashews + 2 cups of water)
- 4 tbsp pumpkin puree (or pumpkin pie filling)
- 1 tsp cinnamon ground
- 1/2 tsp nutmeg ground
- pinch cloves ground (optional)
- 2 tbsp honey unpasteurized
Instructions
- If you haven't already made the cashew milk, start by soaking the cashews (ideally for 4 hours but with a high-speed blender the soaking is not necessary). Drain the cashews, discarding the water, and add to a high-speed blender and add 2 cups of new water. Blend on high until a creamy milk forms. No need to strain.
- Brew to the coffee in a French Press or whichever method you choose, and adjust the strength of your liking. Next combine the coffee, cashew milk (or other milk alternative), pumpkin puree and spices in a saucepan and gently heat, being sure not to let it get to a rapid boil. Use a whisk to ensure the pumpkin pie filling mixes through.
- Once heated, remove from heat and stir in honey until well combined, I usually start with 1 tbsp of honey. Taste and adjust for sweetness. Enjoy!
Notes
Make it Vegan: Use maple syrup in place of honey.
No High-Speed Blender: Use organic soy milk in place of cashew milk.
Make it Simpler:Use a pre-purchased or pre-mixed pumpkin pie spice mix, or even a chai mix will do. Use a store-bought milk alternative such as organic soy milk or cashew milk.
Use a Premade Pumpkin Pie Spice Blend: Use 1 1/2 to 2 tsp of pumpkin pie spice blend.
Making It Without Pumpkin Puree: Simply omit the pumpkin puree - pumpkin spice is really about the cinnamon, nutmeg and cloves.
Making an Iced Pumpkin Spiced Latte: Do not eat the coffee. After heating the cashew milk and spices, add to a blender with coffee and 1/2 cup of ice.
Nutrition Analysis uses full honey amount and soy milk with added calcium.