Clean Eating Pumpkin Spice Latte

Happy Friday everyone! It’s all things fall around here in Redding. I might even go pick a pumpkin to celebrate this year. Can I tell you something? I love fall. Every part of it. In college I would find my nicest heels to wear around campus just to hear a louder crunch underneath my shoes as I walked to class. Needless to say, today I have on a scarf and one of my favorite pairs of boots to celebrate. What do I drink to celebrate all things autumnal? I whip up one of these- a clean eating pumpkin spice latte.

Keep on reading for this dairy-free recipe after the jump!

Clean Eating Pumpkin Spice Latte

yields: 6-8 drinks


For pumpkin spice syrup:

  • 3/4 C coconut sugar
  • 3/4 t pumpkin spice
  • 1/4 t nutmeg
  • 1/2 t cinnamon
  • 3 heaping T pumpkin puree
  • 1/4 C maple syrup

For each individual latte:

  • 1 C of double strength coffee, or 2 pulled shots of espresso
  • 1 C of unsweetened almond milk


In a medium saucepan, place all ingredients for the pumpkin spice syrup. Over medium heat stir with a spatula until all the coconut sugar is completely dissolved. Your syrup should be thicker than most, almost at a soft boil stage. Set to the side. Place in a sealed glass container and store in the fridge for up to a week.

To make an individual latte, warm up almond milk. Remove from heat and froth with a milk frother. Brew double strength coffee or pull espresso shots. In the bottom of your coffee cup, place 2 T of pumpkin spice syrup. Pour coffee or espresso over and stir to incorporate the syrup. Add milk and froth in a layer on top. Add a few dashes of pumpkin pie spice and enjoy!



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