Sugar & Dairy-free Pumpkin Spice Latte

It’s the beginning of October and I’ve got pumpkin on the brain. Pumpkin muffins, pumpkin granola, pumpkin everything! So naturally, the pumpkin spice latte (aka the second word out of everyone’s mouths after September 1st) came to mind. I’m not a regular coffee drinker, but every now and then I’ll get some. I like my 1 of 2 ways: black, or blended into a milky concoction with fancy flavours and special toppings.

The trick with these kinds of drinks is they are nearly impossible to get dairy-free and sugar-free. So today I decided to take matters into my own hands and celebrate the beginning of October with a fancy coffee. I have to admit, I bought the coffee on my way home; I don’t trust myself with making a half decent cup of coffee since I hardly ever make it for myself, so I left that to the professionals.IMG_7186

Also, I’m a caffeine wimp and got decaf. 






Sugar & Dairy-free Pumpkin Spice Latte
Serves 2
A smooth, creamy latte with real pumpkin and maple syrup.
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  1. 1.5 cups unsweetened almond milk (or other milk substitute)
  2. 8 oz hot coffee
  3. 1/4 cup canned pumpkin
  4. 1/4 cup maple syrup
  5. 1 tbsp pumpkin spice (or 2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp clove)
  6. 2 tsp vanilla
  1. Blend all ingredients except coffee.
  2. In a medium saucepan, heat the mixture with the coffee and whisk until frothy
  3. Serve with a dash of cinnamon!
  1. Try this out with coconut milk if you want a lighter, sweeter flavour!


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