‘Tis the season for pumpkin flavored everything! Have you ever tried a pumpkin spice latte from Starbucks? They’re all the rage and quite delicious, but I’m not a fan of the high sugar content, so I decided to make my own version a couple evenings ago. Caffeine any later than about 4pm tends to keep me awake at night, so I came up with a pumpkin spice latte recipe (posted below) that doesn’t contain coffee. I know that means that it’s technically not a latte, but “pumpkin spice beverage” just didn’t sound right. I plan to post one with coffee very soon.
Pumpkin Spice Latte (No Coffee)
- 1 cup canned pumpkin
- 5 cups 2% milk
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 1/8 tsp cloves
- 4 Tbsp brown sugar
- 1/2 cup heavy whipping cream Can omit to make the recipe low fat
- Extra cinnamon for topping
Combine canned pumpkin and 2 cups milk in a large saucepan. Cook over medium heat, stirring constantly until mixture begins to thicken and bubble (about 5 minutes)
Whisk in spices and sugar. Turn heat down to low, and continue to whisk frequently. Meanwhile, heat 3 cups milk in microwave until approximately 140 degrees Fahrenheit (60 Celsius).
Using an immersion blender, mix the hot milk (in a tall container, to prevent splatter) until frothy.
In a separate tall container, use immersion blender to whip the heavy whipping cream (should take 30 seconds or less).
Fill each mug 1/2 with pumpkin mixture and 1/2 with frothed milk. Add as much whipped cream as desired, and stir to combine. Top with cinnamon. Serve immediately.