I am so bummed that Starbucks doesn’t make a sugar free version of their Pumpkin Spice flavoring! Coffee is my thing, and whenever I want or need a little break I love to treat myself to a large coffee from a coffeeshop. Pumpkin is also my thing, and the two combined are coffee heaven! Anyway, this situation calls for a homemade pumpkin coffee drink, so that’s what I did on the first morning of Fall Break here in TN (before fall break it was usually a quick Senseo coffee that would be cold by the time I could finish it!). I’m enjoying it as I type this 🙂 Happy Fall y’all!
- 2 tablespoons pumpkin puree
- 1/2 teaspoon pumpkin spice mix
- 1 tablespoon erythritol (I like to add some sweetener directly to my latte after is has been made, so this latte base is not too sweet to begin with. If you like to add sweetener to your base, add one more tablespoon to it).
- 1 tablespoon vanilla extract
- 240 ml or 1 cup unsweetened vanilla almond milk.
- 2 tablespoons full fat coconut milk or go even creamier and make it coconut cream)
- 2 shots of espresso or your coffee of choice per latte. (this mix will make enough for 2 servings).
- Heat up the pumpkin puree with the pumpkin spice in a small saucepan on medium low heat. Make sure to keep on stirring. After 1-2 minutes you will start to smell the scent of pumpkin pie, that’s when you know you can add the next ingredients.
- Stir in your erythritol, mixing until just combined.
- Poor in the almond milk and coconut milk/cream and bring to a light simmer. Keep stirring.
- Remove from heat.
- At this point I put the mix into a measuring jug so I could accurately divide the mix over 2 lattes. Add the vanilla extract and whisk until frothy (30-60 seconds).
- Make your espresso/coffee, poor in 1/2 cup of the pumpkin mix, and if desired, top with whipped cream and pumpkin spice powder.
Stats (per 1/2 cup of mix)
Fat: 2.9 g