How do I prepare a great and healthy Pumpkin Spice Latte? This question I will answer in the following article and there is also a muffin recipe with pumpkin that fits very well into the season and of course for Halloween or even Christmas time (we can still find good pumpkins in Christmas too).
A Pumpkin Spice Latte without syrup? For sure! Everything else makes no sense for me. In this article you get a recipe with fresh pumpkin juice and of course fresh espresso and milk froth. As you see some of my favorite spices come together to create this special coffee drink.
Pumpkin Spice Latte
This is a great recipe for Halloween and Christmas holidays; it tastes great and it feels like fall when you drink it. Even Starbucks® prepares a Pumpkin Spice Latte drink. This recipe here is not similar to the Starbucks® Pumpkin Spice Latte, but I personally like this better. Top with milk foam and spices. Personally, I also have here for you a special muffin recipe suitable for the Pumpkin Spice Latte. HAPPY HALLOWEEN or CHRISTMAS HOLIDAYS!!
Halloween, Christmas and Pumpkins
I found Halloween always fascinating. For me, pumpkins were far too long for decoration. Now I am looking forward to the pumpkin season every year and for me it lasts till end of the year.
When this season starts pumpkin bread is baked, pumpkin is baked in the oven, pumpkin stews and soups are made, pumpkins are filled and then baked and now fresh juice from pumpkins are prepared and the rest remaining is further used for pumpkin food products or pastries.
Hokkaido is my favorite pumpkin because its skin is very smooth and in the oven becomes soft and tasty. It’s simply delicious!! But also Butternut, Muscat Pumpkin and the Bishop’s Shoulder Pumpkin are very tasty too. This autumn, I discovered the Chestnut pumpkin. It is a very small pumpkin and can be shared in 10 pieces, filled with cheese and baked in the oven.
For the recipe in this article, you need fresh pumpkin juice for my preferred first variation or fresh pumpkin puree for the second variation. The taste is very good from the Hokkaido and very large pumpkin species, which usually have a very good result. In the autumn, our living room table looks like this and then the good decorations pieces are quickly disappear.
Starbucks, McDonalds and Others…
Some “coffee houses” sell a drink and they call it Pumpkin Spice Latte. However, the drink has nothing to do with pumpkin and less with coffee too. Evil “tongues” claim that often they put a lot of sugar syrup in these drinks to make the coffee and espresso tasty.
We also want to make a Pumpkin Spice Latte but consciously and sensibly sweet.
In this case we can use only a teaspoon of Agave nectar. I also use fresh spices and no aroma paste in this drink.
My goal is to prepare a drink which contains natural ingredients and not to have to pass my two next meals to be able to keep my good shape after I drink it … lol. It should also taste great and after the addition of coffee, pumpkin and spices because all these are really included in this Pumpkin Spice Latte.
And because I hate to throw away food, you’ll get a recipe for pumpkin biscuits from the pumpkin Spice Latte, using the pulp remaining after the pumpkins juices preparing.
Coffee recipe with pumpkin – Pumpkin Spice Latte
In this recipe I have 60 ml of fresh pressed pumpkin juice. If you don’t have any Juicer, you can also put the pumpkin in the blender and press the pumpkin puree to get the juice. For this recipe you need a very juicy pumpkin. Another possibility is to bake the pumpkin soft in the oven and then to prepare a pulp from it. With the last solution you may lose few vitamins.
- 60 ml fresh Pumpkin juice
- 200 ml milk with 3.6 % fat and fresh foamed.
- 40 ml Espresso (using the EA 8808 I prepared and used two Ristrettos).
- 1 Price Muscat Nut
- 1 price Tonka bean (rather careful, it is very intense)
- 1 price red pepper.1 price Cayenne pepper (who likes to be sharp may be generous).
- 1 teaspoon Agave Nectar (attention sugar).1/3 teaspoon vanilla extract.
- 1 teaspoon cinnamon (I love cinnamon).
- 1 price grated clove.
- Of course if you want a totally vegan pumpkin coffee drink, you can replace the milk with a vegan substitute. Also lactose-free milk is not a problem.
Drain the pumpkin and save the remaining “pulp” in the refrigerator to use it later for the muffins or something else like a pumpkin soup.
Add 60 ml of pumpkin juice to a glass. Then put the spices into the Agave Nectar or the Apple Nectar, mix them very good together and put them into the pumpkin juice.
Please be very careful with the Tonka beans, which are very aromatic and a very favorited spice for the Christmas Cakes. Now the hot and frothy milk comes into the drink. I programmed the EA 8808 to 35 seconds. For the sieve holder, this is about 200 ml of foamed milk. At the end comes the espresso or better the two Espressos in the drink and “Voila”..!!! Here is your Pumpkin Spice Latte!!!
Optically this coffee is really very interesting. You can also mix the Pumpkin Spice Latte or drink, layer by layer. The drink has an excellent look because of the pumpkin and coffee combination and fits to autumn and winter season. It’s also a very full and natural-aromatic drink and the espresso taste fits perfectly to the pumpkin juice.
Muffins with pumpkin
We already have our pumpkin “remains” from the juicer and of course for our delicious muffins we need some more natural and healthy ingredients. We also use again our aromatic Tonka beans (but we can replace them with Muscat Nuts, is not always easy to get Tonka bean).
- 300g oat flakes
- 350g Pumpkin Pulp (or Pumpkin Puree)
- 120g apple puree (I have also done it with our juicer)
- 2 eggs
- 230 ml whole fat milk (or milk of your choice)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 teaspoons Agave Nectar
- A few walnuts
- 1 pinch of salt
- 1 teaspoon cinnamon
- 1 pinch of grated cloves
- 1 pinch of Tonka bean
- 1/2 teaspoon of nutmeg
The preparation is very easy. First mix the oat flakes with the pumpkin and apple purée.
In another bowl mix very good the milk, eggs with all other ingredients.
Then mix the content of both bowls and put it into muffin forms. Garnish every maffin with a walnut.
Place the forms in a pre-heated oven (200 ° C) for 30 minutes and leave the muffins to bake. From my own experience I can say that the muffins will be very dark at the top. That’s why we have to cover them with some aluminum foil.
Now you have Pumpkin Muffins and a Pumpkin Spice Latte that fit perfectly together.
If you’re looking for more recipes about coffee, read my recipes. What is your favorite drink in winter? I am very happy for comments, suggestions and experiences you have made with the recipe. I think soon it’s time for a nice recipe with a good chocolate. See you soon!!
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