A delicious and easy-to-make kid-friendly pumpkin spice “latte” made without coffee.
This pumpkin spice “latte” is about to change your pumpkin-loving Fall days in all the best ways possible. These are crazy fast, insanely tasty, and a must make this pumpkin season. Especially because you can get the kids involved and enjoying these too!
We’ve discussed how similar of taste-buds my toddler and I have and let’s just say that pumpkin is no exception. He asks me for either pumpkin cookies, pumpkin bread, or this pumpkin drink every single morning when he wakes up. I’m not even kidding! We’ve gone through an embarrassing amount of pumpkin so far this year and it doesn’t seem to be letting up anytime soon now that he actually knows what pumpkin is and how much he loves it.
While you definitely can order a non-coffee PSL from Starbucks, they are expensive and you can’t be all that sure what is actually in them. Which is why I started making my own “lattes” for the family a few weeks ago as an occasional treat.
While there is actual pumpkin in these lattes, a lot of the pumpkin spice flavor comes from the cinnamon, nutmeg, & cloves and then from adding in some pumpkin coffee creamer. My all-time favorite pumpkin coffee creamer is “Pumpkin Pie Spice” creamer made by International Delight. It’s got a strong and spot-on pumpkin spice flavor that really finishes off this latte nicely.
Between adding the creamer, some spray whipped topping, and a drizzle of caramel sauce, you’ll have quite the dessert on your hands. Fall only comes around once a year and these are totally worth the indulge!
- 1 CUP canned pumpkin not an entire can
- 1/2 cup brown sugar lightly packed
- 1 teaspoon cinnamon*
- Pinch of each: nutmeg and ground cloves
- 1 tablespoon vanilla extract
- 4 cups whole milk
- Serve with: International Delight Pumpkin Spice Coffee Creamer, spray whipped topping, homemade caramel sauce
In a large sauce pan over medium heat, add in the pumpkin, sugar, cinnamon, nutmeg, and cloves.
Stir until well combined. Add in the vanilla and stir.
Add in the whole milk and then whisk until well combined and warmed.
Heat only til the drink is simmering and do not boil.
Use an immersion blender to blend up the mixture and add some froth OR very carefully transfer the mixture to a blender and pulse a few times to get that good frothy texture.
Pour into glasses and add coffee creamer for an extra punch of pumpkin flavor, whipped topping, and caramel sauce to taste.
Save leftovers in the fridge for up to 1 week.
*This definitely has a strong cinnamon flavor so scale the seasonings down (or up if you like a lot) to personal preference.
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.