I know that this is so cliché, but I’m not sorry…I love a pumpkin spice latte (PSL) moment. Especially on a chilly (not cold), rainy morning like today.
We all know the coffeehouse brand that made PSL an obsession and although I love their skinny PSL, I also love a DIY…and saving money.
One can of pumpkin puree will make about 4 servings of PSL, depending on how much of the pumpkin/coconut milk blend you add to your coffee. I wanted a fairly strong pumpkin taste, so my recipe is a half coffee/half pumpkin blend.
For my non-dairy version of a pumpkin spice latte, I used unsweetened coconut milk. Almond milk is typically my go-to non-dairy milk, but I didn’t want an almond taste in my PSL, so coconut milk was the perfect choice…I highly recommend it. For the coffee, I went with a light roast Breakfast Blend…I didn’t want an overpowering coffee flavor to compete with the pumpkin flavor.
I had planned to use the leftover pumpkin puree to make pumpkin muffins or custard, but my PSL was soooo good that I decided to use the remaining puree to make another batch of the blend to use throughout the week.
Coconut Milk Pumpkin Spice Latte
The Coffee (50%)
1 cup of brewed coffee
The Pumpkin/Coconut Milk Blend (50%)
1 cup coconut milk
½ cup of pumpkin puree
2 drops of vanilla extract
3 tbsp. sugar
1 tsp. pumpkin pie spice
¼ tsp. cinnamon
Dash of nutmeg
(Note: If you’d like a lighter pumpkin flavor, use more coffee and less pumpkin/coconut milk blend. You can still create the pumpkin/coconut milk blend using the recipe above and just save the leftovers in an airtight container in the refrigerator.)
While your coffee is brewing, add the coconut milk, pumpkin puree, and vanilla extract to a saucepan. Heat on a low-medium setting while stirring the ingredients together. Let simmer for a minute or so. Next, add the sugar, pumpkin pie spice, cinnamon, and nutmeg to the saucepan and stir. Let the blend simmer on the lowest heat for 2-3 minutes.