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My review
Spicy Pumpkin Spice Latte
The Gruntled Gourmand
"I don't normally drink pumpkin spice lattes, but when I do, I make my own and don't drop 5 dollars at the corner coffee stand. And this version, with a spicy kick, actually has pumpkin in it! Cooking the pumpkin and the spices in the saucepan eliminates any raw squash flavor and makes the spices toastier. And the black pepper gives this latte a nice kick."
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Ingredients
15 m servings 129 calsOriginal recipe yields 2 servings
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- US
- Metric
Directions
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Prep
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- Whisk almond milk, pumpkin puree, vanilla extract, sugar, 1 1/2 teaspoons pumpkin pie spice, and pepper together in a small saucepan over medium-high heat. Cook, stirring constantly, until mixture is almost boiling; remove from heat and whisk until frothy, about 1 minute. Divide mixture between 2 mugs. Watch Now
- Slowly pour coffee into each mug. Top with whipped cream and pinch pumpkin pie spice. Watch Now
Footnotes
- Cook's Note:
- You can use a sugar substitute instead of sugar, if desired.
Nutrition Facts
Per Serving: 129 calories; 2.5 g fat; 22.5 g carbohydrates; 1.6 g protein; 2 mg cholesterol; 237 mg sodium. Full nutrition
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Reviews
Read all reviews 1113 Ratings
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Most helpful positive review
9/10/2014
This tasted great. I changed the servings to 1 and put all of the ingredients in my large Allrecipes mug. After following the recipe exactly, even adding the black pepper, I realized I was out o...
Most helpful critical review
9/26/2015
I'm always open to trying new things, but I honestly didn't like it. Too much pumpkin pie spice, not very sweet, and adding the pepper was a no-no. I had higher expectations.
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9/10/2014
This tasted great. I changed the servings to 1 and put all of the ingredients in my large Allrecipes mug. After following the recipe exactly, even adding the black pepper, I realized I was out o...
10/26/2014
This recipe encouraged me to finally try almond milk. Absolutely delicious! I now keep 1/2 cup containers of pumpkin purée in my freezer to whip this up when company knocks on the door.. Than...
10/26/2014
Took a while to make but it was worth it. I did add a bit more sugar since I'm not really a coffee drinker
9/26/2015
I'm always open to trying new things, but I honestly didn't like it. Too much pumpkin pie spice, not very sweet, and adding the pepper was a no-no. I had higher expectations.
11/6/2014
Delicious! I used 2% milk and skipped the pepper. It needed more sweetener, probably because 2% is not as sweet as almond milk, so I just added a tad bit of agave honey and hazelnut syrup to tas...
11/2/2014
Followed exactly. Did not seems to froth at all and was not very latte like. Disappointing
10/31/2017
It was kind of Bland, and it really didn't need the Black Pepper. Re-made it again with more sugar to taste, Dutch Cocoa Powder, plus an additional teaspoon of Pumpkin Pie Spice. Also whole Milk...
5/23/2016
The ratio of spices to pumpkin to milk to coffee all seem perfect. My biggest problem is that I'm not terribly fond of the texture pumpkin gives to my coffee. I wonder if the blender would fix t...
12/13/2015
I made the recipe as is the first time. Wow. Spicy indeed. The pepper is overwhelming. Cut it down significantly the second time around and it was pretty tasty! 2-stars as is, four stars after ...