It’s pumpkin season again! The pumpkin spice latte is probably the most cliché beverage of all time, but hear me out: pumpkin spice can actually be really good for you. Your state of balance is influenced by your environment, and the natural magic of these nourishing, warming, grounding spices can be great support during the chilly fall season. I enjoy the consistent ritual of relaxing outdoors in nature while earthing in the healthy morning light with a hot beverage, and I’m naturally called to consume these cozy spices in recipes during the colder months. Especially in this pumpkin spice latte.
The pumpkin spice latte has become quite popular worldwide and I’ve seen it being served in various cafés and coffee shops on my travels, but what makes a homemade one special is that it’s easier to make a pumpkin spice latte with no fake syrups, chemical flavourings, unfiltered tap water, or factory farmed, GMO fed, low quality milks. A homemade pumpkin spice latte will also be infused with your own positive energy, fuelling you for better adventures, and actually leave you feeling good.
Ingredients you’ll need for this homemade pumpkin spice latte
Brewed coffee – Aim for organic mycotoxin-free coffee, such as the Kion brand. I personally like Swiss water decaf drip coffee via my reusable organic cotton filter with pure spring water. I’m sure you could use dandelion root tea or chaga tea if you prefer to go without coffee/caffeine, but then it wouldn’t taste like a true pumpkin spice latte.
Grass fed goat’s or cow’s milk – The best kind of milk… if you know, you know.
Pumpkin spice – Organic, non-irradiated is ideal. If you can find or make a pre-made blend, great. Otherwise, devise your own just for this recipe with a mixture of 1/2 tsp Ceylon cinnamon and 1/8 tsp each of ginger and nutmeg. Source spices as high quality as you can! I recommend looking for organic, non-irradiated spices from the health food store.
Pumpkin puree – I usually like to roast my own from scratch. Cut the pumpkin into chunks, then roast it on a tray at 400F, 30-35 minutes. Scoop it out from the skin, then blend it into a puree using a food processor with a splash or two of spring water. The pre-blended stuff usually comes in plastic-lined Tetra Paks and I’d only use them if I was desperate.
Maple syrup – aim for the authentic kind!
Vanilla bean – I usually prefer alcohol-free, pure vanilla tincture, but if you’ve got the powdered stuff, that works too! A little vanilla powder goes a long way, so I like to use less of it than I would for liquid extract.
Sea salt – mineral-rich, natural sea salt is my favourite, simple way to open up the flavour in any dish.
Grass fed collagen or gelatin powder – if you’re looking to keep your blood sugar balanced and gut health solid in a recipe without bone broth, these supplements can be great support.
How I like to make this homemade pumpkin spice latte
Step 1 – blend all ingredients in a blender.
Step 2 – pour it into a small saucepan and heat it gently on the stove. Pour it into your serving mug and enjoy! Garnish with homemade grass-fed gelatin marshmallows, if you like.
If you tried this Homemade Pumpkin Spice Latte or any other recipe on this blog, let me know how you liked it by leaving a comment below. Be sure to follow along for more inspiration at Pinterest, Instagram and Facebook.
Homemade Pumpkin Spice Latte
Equipment
- Blender
Ingredients
- 1/2 cup grass fed cow's or goat's milk, cream, or kefir
- 1/2 cup brewed organic coffee
- 1/4 cup organic pumpkin puree
- 1 tsp pure organic maple syrup
- 1/4 tsp organic pumpkin spice
- 1/4 tsp organic vanilla bean tincture or a small pinch of vanilla bean powder
- 1 pinch of sea salt
- 1 raw pasture raised egg yolk, separated from the white optional
- 1/4 tsp grass-fed gelatin or collagen optional
Instructions
- Add all ingredients to an upright blender. Blend for 10 seconds, or until well combined.
- Transfer the mixture to a small saucepan and gently heat it on the stove over medium-low (not boiling). The froth should stay on top this whole time.
- Pour it into your serving mug. Garnish with a sprinkle of pumpkin spice or nutmeg on top, and enjoy!
Notes
- I don’t always include the egg yolk, but it really helps bulk up the texture and provides nutrients. Just heat the mixture up very gently on the stove.
- Big fall harvest this year? This recipe is a good way to use up all that seasonal winter squash. Slice up the squash/pumpkin into big chunks, roast it at 400F for about 30 minutes, scoop it out from the skin, and blend it into a puree with a food processor. Add a splash or two of spring water if needed to thin it out to blend well. Store puree in a jar in the fridge for up to 4 days, or in the freezer.
- Swiss decaf drip coffee with a reusable organic cotton filter is my jam!
- Have any adaptogens or other supplements you’d like to include? Pop them in with your spices.
- Prefer more froth? If you have a frother, you could froth some extra milk to pour it on top before serving, though I find using just a blender provides adequate froth.
- If your blender has any plastic parts that touch the food, blend first before heating it in the saucepan. Heat + plastic = no good.
