There’s something undeniably satisfying about the rich blend of pumpkin and warming spices like cinnamon, ginger, and nutmeg that defines the Pumpkin Spiced Latte. This homemade version captures that signature flavor perfectly using real pumpkin purée and creamy almond milk, offering a smooth, aromatic drink you can enjoy anytime.
What makes this recipe truly versatile is its ability to suit different preferences. If you love the bold depth of espresso, use it as the base. But if you prefer to skip caffeine or want a gentler alternative, swapping espresso for roasted chicory coffee, dandelion tea, or rooibos tea delivers a similarly rich, earthy flavor without the buzz. You can even enjoy it simply as a spiced steamed milk drink.
Simple to make and free from artificial syrups or unnecessary additives, this Pumpkin Spiced Latte celebrates the best of fall in a cup. Whether it’s a quiet morning at home or a cozy afternoon pick-me-up, this recipe brings seasonal warmth and comforting spices to your day, all from scratch.
Recipe
Serves 1
1 shot espresso (or use roasted chicory root coffee, dandelion tea, or strong rooibos tea for a coffee-free version)
2 tbsp. pumpkin purée (recipe here or store-bought)
¼ tsp. ground cinnamon (plus extra for serving)
pinch of ground ginger
pinch of ground nutmeg
6.8 fl oz. (200ml) almond milk, unsweetened
How to Prepare
In a mug, whisk together espresso, pumpkin purée, cinnamon, ginger, and nutmeg.
Heat the milk in a microwave, saucepan, or milk frother until steaming.
Whisk the hot milk into the espresso mixture. Sprinkle with additional cinnamon to serve.
Serving suggestion: add sweetener of choice to your liking.
