If you’ve ever wondered how to make Pumpkin Spice Lattes without dairy, sugar, chemicals, and caffeine this recipe is for you! My superfood PSL is made with dandelion coffee, coconut milk, real pumpkin, and a touch of honey.
How to Make Pumpkin Spice Lattes
Filled with freshly ground cinnamon, ginger, nutmeg, and cloves, I love this Pumpkin Spice Latte so much that I drink it year round. These antioxidant-rich spices give this superfood latte a deep depth of authentic flavor.
With incredibly nourishing ingredients, you’ll get a great boost of energy without the high-carb hangover and caffeinated letdown that traditional Pumpkin Spice Lattes deliver. Better yet? This Pumpkin Spice Latte recipe is dairy-free, made with coconut milk instead of cow’s milk.
What’s in a Pumpkin Spice Latte?
Did you ever wonder what’s in Starbucks Pumpkin Spice Latte? My curiosity reappears every fall when the advertisements for this delectable looking drink are rolled out. I’ve created my own recipe in order to avoid the 50 grams of sugar that a 16 ounce Pumpkin Spice Latte is said to contain.
Low-Carb Pumpkin Spice Latte
If you’ve always dreamed of sipping on a low-carb Pumpkin Spice Latte you’re in luck. Pumpkin is a naturally low-carb food and my superfood latte is sweetened with less than a teaspoon of honey per serving. For those following a Keto Diet, simply leave out this sweetener and add a couple extra drops of stevia.
How to Make Pumpkin Spice Lattes
Ingredients
- 1 cup Dandelion Root Coffee
- 1 can full fat coconut milk
- ½ cup water
- 1 tablespoon honey
- ¼ teaspoon vanilla stevia
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 tablespoons homemade roasted pumpkin
Instructions
- In medium saucepan, bring dandelion coffee, coconut milk, water, and honey to a boil
- Reduce to a simmer and stir in stevia, cinnamon, ginger, nutmeg, cloves, and pumpkin
- Transfer mixture to a vitamix
- Process hot mixture very carefully until frothy
- Place back in saucepan to reheat
- Serve
Equipment
I love roasting a pumpkin to make this soothing dairy-free drink, and I keep freshly roasted pumpkin in my fridge during fall and winter. To learn how to roast a pumpkin check out my quick and easy tutorial! You can also experiment with leaving the pumpkin out of this recipe. You’ll still have a good caffeine-free Dandelion Root Coffee based beverage with an abundance of healing pumpkin pie spices to make it taste like fall.
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Lieselotte says
I noticed the canned coconut milk you use (Native Forest) has guarantee gum in it. Have you found and tried any other coconut milk that dos not have that (or other additives)? It seems like they all do and it makes it really hard!
Elana says
Lieselotte, thanks for your comment! I have used this coconut milk in this recipe and it works very well:
http://amzn.to/2wOwP8j
Enjoy!
Elana
Lieselotte says
Thank you! I made the pumpkin latte this morning and it was very tasty. I used a little less cinnamon and just a sprinkle of stevia (I’m not used to much sweetness these days). I don’t have a vitamix so I used my immersion blender. I couldn’t get much froth and it introduced a lot of cool air so I nuked it for half a minute. I’ve never had a pumpkin latte before so I can’t compare the two, but I’d definitely make this again!
Elana says
Lieselotte, thanks so much for all of your wonderful comments! I really appreciate them. I’m glad to hear that you enjoyed this recipe and would definitely make it again :-)
ML says
Just FYI, Starbucks Matcha Green powder also contains sugar.
Elana says
Thanks ML!
Jennifer says
This was wonderful! I did not have all the ingredients, but had to try it anyway. I used decaf crystals instead of dandelion coffee. I also didn’t have roasted pumpkin, so settled with pumpkin pie spice. Wow! I can’t wait to try this with dandelion coffee and roasted pumpkin.
Elana says
Jennifer, thanks for letting me know this was wonderful!