I created this recipe because I wanted to enjoy pumpkin spice lattes dairy and soy free. My children loved them from the first sip, and I have to say I swooned too!
When I added the pumpkin puree to the recipe it was to increase the pumpkin flavor and sneak in some fruit. Although I have to admit, I personally like it better without the puree.
Pumpkin Spice Latte or Steamer
1 Tbsp. maple syrup or sweetener of choice
3/4 tsp. pumpkin pie spice – You can make your own by mixing 1/8 tsp ground ginger, 1/8 tsp ground glove, 1/8 tsp ground allspice, 1/2 tsp ground cinnamon, and a 1/4 tsp ground nutmeg
3/4 c. plain or vanilla rice milk – Any dairy free milk is fine though!
1/4 c. pumpkin puree (optional) – We used Libby’s canned pumpkin puree. Not only is it gluten-free, but it is also spice free
1 cup of brewed coffee (omit for Steamers)
Place the pumpkin pie spices in a small tea bag or cheese cloth – you could possibly add the spice directly to the milk.
Pour a half a cup of coffee and set aside.
In a medium sauce pot, add milk, maple syrup, pumpkin puree and spice. Whisk to blend pumpkin puree and milk. Bring to a simmer over medium to low heat. Simmer for 5-10 minutes, until the milk is infused with the spices. Stir occasionally. Do not let the milk boil.
Ladle into the coffee mug and stir.
Makes 1 cup.
This recipe can be doubled for 2 adults, or 1 adult and 2 child size servings or 2 adults; or tripled for 3 adults or 2 adults and 2 children.