I’ll have a pumpkin spice latte with extra cinnamon on top! Well that’s what I would be ordering from my favourite cafeteria if I had the chance. With numerous lockdowns happening around the world a trip to our local café is a luxury we took for granted. Oh how I miss the atmosphere and the sound of chatter on a Saturday morning in town, popping in for coffee and just taking in the banter. I will never take this for granted again. It’s funny, I asked my friends what they miss most pre lock down and the majority didn’t say the pub, they said the cafés!
But for now we will just have to make do with take away coffee or making coffee at home. There is no reason why you can’t make your favourite coffee in your own kitchen so I am starting today with a pumpkin spice latte. Coming to a cafe in your own home. How cool is that!
This is the healthier version of Starbuck’s pumpkin spice latte. Not only do I use fresh pumpkin but I also use raw honey to sweeten it, fresh spices and dairy free milk.
Why You will Love This Recipe For Pumpkin Spice Latte
- It is a healthier version than your local café. Most coffee shops will sweeten lattes with a floured sickly sweet syrup and use full fat everything. They will only use pumpkin flavouring and not fresh pumpkin like I use in this recipe. Sweetened with raw honey too. I do use a lovely fresh whipped cream but there is no sugar added 😉
- Full of flavour. There is no skimping on flavour in this recipe! I use my own pumpkin spice which I grind in the thermomix. The freshly ground spices make a huge difference but you don’t need me to tell you that. You can judge just by the smell in your kitchen.
- Versatile. You can make this with or without real coffee. If you are a coffee lover then add some of your favourite brew. I love this both ways and add turmeric for a late night drink without coffee or with for an early morning coffee fix!
Let’s Talk About Ingredients
- Pumpkin spice. This is without a doubt the hero ingredient of the latte. You can omit the pumpkin puree and even the coffee but without the spices this recipe is a no no! I make my own pumpkin spice but you can also use bought pumpkin spice or mixed spice is a good option too.
- Fresh pumpkin. I make my own pumpkin purée using fresh pumpkin but of course you can use the canned version too. By using fresh pumpkin you get more flavour and healthy antioxidants from this fabulous ingredient.
- Milk. I use dairy free milk as it is my preference. Oat milk goes really well in this recipe. But I also love Koko unsweetened milk. You can use fresh milk here too. I omit the cream for a dairy free treat!
- Sweeteners. Instead of sugar I use raw honey to sweeten but you can use brown sugar or your favourite sweetener. But of course by using raw honey or maple syrup it is the healthier option.
- Fresh whipped cream. I use fresh cream and whip it in my thermomix using the whisk attachment. Then pipe it on top. You can also use the ready whipped cream or the spray cream but to me it doesn’t have the same flavour and isn’t laden with sugar. For a skinny latte omit the cream altogether.
- Topping. Of course it has to be cinnamon! I use cinnamon sticks in a grinder but you can use ground cinnamon. By grinding it yourself either in the thermomix or grinder you can smell and taste the freshness!
Tips Of The Day
- You can make the pumpkin puree and the pumpkin spice the day before to save time.
- For a frothier latte use full cream milk or low fat with a touch of cream added to it. Then you can omit the whipped cream topping.
If you like this then try my recipe for Roasted Pumpkin and Chorizo Risotto, another pumpkin winner!Print
Delicious flavours of autumn make this homemade pumpkin spice latte a treat! Made with fresh pumpkin, espresso coffee, pumpkin spice, milk and cream then topped with cinnamon to bring your favourite cafeteria straight to your kitchen!
- 100g pumpkin or squash (butternut squash is my preference)
- 50g espresso coffee
- 500g milk or dairy free milk
- ½ teaspoon fresh nutmeg, grated
- 2 cinnamon sticks
- 1 teaspoon ground ginger
- 1 whole clove
- 1 star anise
- 2 cardamom pods, seeds removed
- 1–2 tbsp maple syrup, depending on taste
- 100g fresh cream
- Start by making the pumpkin puree. Place 500g water in the thermomix. Add the diced pumpkin to the Varoma tray and steam 20 minutes, 100˚C, speed 1. Remove the water and place the pumpkin in the TM bowl and blend 5 seconds, speed 7. Scrape down with a spatula and blend 3 seconds, speed 5. Remove to a bowl until needed.
- Add the butterfly whisk and cream to the TM bowl. Whip the cream speed 3 until desired consistency which should take approximately 10 seconds. It should be stiff enough for piping.
- Clean and dry the bowl. Now make the pumpkin spice mix. Add the cinnamon sticks to the TM bowl. Grind 20 seconds, speed 10. Remove 1 tablespoon of the ground cinnamon to reserve for the topping. Add the grated nutmeg, cinnamon stick, ground ginger, clove, star anise and cardamom seeds. Grind 20 seconds, speed 10. Scrape down the sides of the bowl with the spatula and grind again 20 seconds, speed 10.
- Add the milk and pumpkin puree to the spices in the TM bowl. Heat for 3 minutes, 90˚C, speed 3.
- Add the maple syrup and espresso coffee and heat for 2 minutes, 90˚C, speed 3. Froth for 40 seconds, speed 6.
- Pour into tall glass mugs. Place the whipped cream in a piping bag with a star tip and pipe a swirl of cream on top.
- Sprinkle with the reserved freshly ground cinnamon. Enjoy!
If you want a caffeine free version just omit the coffee as it is delicious with the pumpkin and spices on its own.
For a dairy free version use dairy free milk and omit the cream.
You can make the pumpkin spice in advance and store in a jar for up to one month.
- Method: thermomix
Keywords: homemade pumpkin spice latte