Pumpkinless Spice Latte

Pumkinless Spice Latte

For this picture I garnished my spiced latte with an extra dribble/swirl of cream and a sprinkle of cinnamon. I don’t normally go to this trouble, but you can consider it a serving suggestion.

 I have nothing against pumpkin. I’m even quite fond of the idea of incorporating pumpkin into all kinds of foods, as happens every fall. However, I’m not such a fan of opening an entire can of pumpkin so I can add a tablespoon of it to my coffee and then forgetting I have the rest of the can sitting in my fridge while it gets pushed to the back and turns moldy. (Not that this would ever happen in my fridge. Ahem.)

 I tried making a pumpkin syrup last year so I could use up a larger amount of pumpkin in one go and have the syrup handy for lattes without the ‘whole can of pumpkin’ hassle, but the syrup really didn’t turn out that great.

This year, however, around the same time that my husband started talking about pumpkin spice lattes, I noticed some comments various places online about how really it was the spices that made a pumpkin spice latte, and Starbucks pumpkin spice latte contains no pumpkin.

Hmm.

 I’m sure that tablespoon of pumpkin really boosts the nutritional content of a coffee drink (something like half a gram of fiber and 50 IU of vitamin A by my calculations), but in this specific case I’m willing to sacrifice that sneaky bit of nutrition and eat my pumpkin in more intensive quantities. If you’re really desperate to sneak small amounts of pumpkin into your food, feel free to stir a tablespoon of pumpkin puree into this latte between adding the sugar and the milk.

 As far as I’m concerned, I’m happy with the metabolism boosting spices and fall flavor in this latte as it is.

 Oh, and I neglected to mention this in the video, but you can also chill this drink after you make it for a make ahead iced latte. (Or pour it over ice for an immediate iced latte, but I’m not personally not a big fan of diluting my drinks with ice. I do want to try making this with cold brewed espresso and see if it works well.)

Healthiness Rating: Healthy

 Fill in my usual rant about how coffee is bad for you if you make a habit of drinking ten cups a day or otherwise use it excessively, but it can be healthy in moderation, and in that context, consider the latte to be healthy.

Yumminess Rating: Yummy

 This is a nice smooth, mildly spiced latte with the right taste of fall. You can increase the sweetener if you like sugar bomb style drinks, but even my husband, who is normally a sugar bomb type person enjoyed it at this level of sweetness. Conversely, if you really don’t like much sweetener, you could cut back on or leave the sugar out altogether and just fall spiced coffee instead of a latte.

‘Pumpkin’ Spiced Latte

1 serving

1 1/2 TBSP ground coffee (or however much coffee you normally like to use)

1/2 tsp ground cinnamon

1/8 tsp nutmeg

1/8 tsp ginger

pinch of clove

1 TBSP turbinado sugar

1/4 cup cream, milk or frothed milk

10 servings

3/4 cup ground coffee (or however much coffee you normally like to use)

2 TBSP ground cinnamon

1 1/4 tsp nutmeg

1 1/4 tsp ginger

1/2 tsp clove (scant)

1/2 cup +2 TBSP turbinado sugar

2 1/2 cups cream, milk or frothed milk

(I generally make my coffee by the cup with a cone style filter. If you want to make a full pot of pumpkin spiced coffee using a french press or drip coffeemaker, you can use the 10 servings amount as a guide. The directions are the same for either set of amounts.)

Add spices to ground coffee and make coffee using your preferred method.

Add sugar and stir until it’s dissolved. (Turbinado sugar takes longer to dissolve than white sugar would, but it will eventually dissolve just fine in a hot liquid such as coffee.)

 Stir in cream, milk or frothed milk. (Have I mentioned that I’m a huge fan of my milk frother? I need to do a review of it for you all one of these days.)

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