{dairy free} pumpkin spice latte Print Recipe Print Recipe

{Photographed by me}

I’m sure most of you are enjoying your Starbucks Pumpkin Spice Latte and I know this because I’ve read it either on twitter or facebook and yes, I’m very jealous. If you have allergies to both dairy and soy, we’re in the same boat. It seems as though we’re left with only one option {or two if there’s a coffee shop that has other milk options}, which is to make it ourselves. Although it’s sunny and looks nothing like fall up here in Northern Cali, I couldn’t resist making this seasonal favorite. Now go curl up and enjoy this comfort in a mug! Bonus: it’s less fat and less $$.

Low Fat Pumpkin Spice latte Recipe (adapted from Honey, What’s Cooking?)


1 cup Rice or Almond milk (or whatever you prefer)

1 Tbsp pure pumpkin

1 tsp vanilla extract

1 tsp of instant espresso (or 1 shot)

1/2 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ginger powder

2 (or more) tsp of sugar

light whipped cream or cool whip (optional)


Heat a milk in a small pot – don’t allow to come to a boil. Add in the pumpkin, vanilla, espresso, cinnamon, nutmeg, ginger powder and sugar. Whisk together all the ingredients. Once the milk steams, remove from the stove.

For foamy milk, pour the hot milk mixture into a blender and blend for about a minute. Pour into your favorite mug, top with whipped cream (or cool whip) and ENJOY!

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  • http://www.hostessinrainboots.blogspot.com HostessinRainboots

    Such a cute picture! It makes me want to crawl back into bed and sip on one of these! 🙂

  • WithStyle

    Thanks Stephanie! It was delicious & definitely perfect for a {seattle} fall day 🙂