Sunday, September 22, 2013

Pumpkin Spice Latte or Cafe au Lait (Dairy, Gluten and Refined Sugar Free)

You know fall has arrived when Starbucks comes out with their Pumpkin Spice Latte.  I have not been brave enough too look at their ingredients...and maybe this is best.  I had some leftover roasted pumpkin in the fridge so decided to try making my own.  I am not a typical coffee drinker but this was fantastic.
A latte does use espresso so I should call mine a cafe au lait as I used brewed coffee.

Ingredients (serves 2)

  • 1 3/4 cups non dairy milk (I used unsweetened almond or coconut)
  • 1/3 cup roasted or pureed pumpkin*
  • 1/2 cup brewed coffee (or more depending on taste)
  • 1/2 teaspoon gluten free vanilla
  • 1-2 tablespoons maple syrup (or to taste)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • dash of ginger
  • dash of allspice
  1. Place all ingredients into a pot and heat.
  2. Using a blender, puree until smooth. You may need to use a strainer for left over pumpkin depending on your blender.
  3. Serve, adding some foam created while blending on the top.

* to roast a pumpkin simply place pumpkin on a cookie sheet, poke holes into it with a knife and bake in a preheat oven of 400 F for 1 hour.


  1. We should look for someone to eat and drink with before looking for something to eat and drink... ~Epicurus

  2. Mgmt...can't wait for fall! ;).