Pumpkin Spiced Latte Recipe With Oat Milk
How to make a dairy free pumpkin spiced latte at home! This recipe uses a homemade pumpkin puree and homemade coconut whipping cream!
Servings 2
Calories 340kcal
Ingredients
Pumpkin Puree Ingredients
- ¼ asian pumpkin about 330 grams steamed
- ⅓ cup condensed milk (oat or coconut condensed milk for a dairy-free option)
Pumpkin Spiced Latte Ingredients:
- 1½ cup oat milk
- 2 tablespoon pumpkin puree
- 2 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice mix
- 2 teaspoon coconut sugar
- 2 shot espresso
- coconut whipping cream optional, for topping
- 1 sprinkle pumpkin pie spice optional, for dusting
Instructions
Make the Pumpkin Puree:
- Cut the Asian pumpkin into cubes.
- Place the pieces in a steamer basket over boiling water.
- Steam for 20 minutes or until a butter knife easily cuts through the flesh.
- Remove the pumpkin from heat and let it cool.
- Peel off the green skin and weigh out 330 grams of the flesh.
- Add the pumpkin flesh and condensed milk to a blender.
- Blend until smooth.
- Pour into a jar for storage.
Prepare the Pumpkin Spiced Latte:
- In a small pot, heat the oat milk over medium heat.
- Add the pumpkin puree and coconut sugar, whisking until both dissolve completely.
- Remove the pot from heat and whisk in the vanilla extract and pumpkin pie spice.
- Brew 2 shots of espresso and pour into a large mug.
- Pour the hot pumpkin-spiced milk mixture over the espresso.
Garnish and Serve:
- Top with whipped coconut cream and sprinkle a pinch of pumpkin pie spice for that perfect finishing touch.
Video
Nutrition
Calories: 340kcal | Carbohydrates: 63g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 165mg | Potassium: 934mg | Fiber: 3g | Sugar: 50g | Vitamin A: 17314IU | Vitamin C: 18mg | Calcium: 451mg | Iron: 3mg