This Pumpkin Spice Caramel Latte has a delicious drizzle of pumpkin caramel, fall spices and almond milk. Frothy fall in a mug.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 1
  • Category: Drinks
  • Cuisine: fusion

Ingredients

Spiced Pumpkin Caramel:

  • ½ cup pumpkin puree
  • ½ cup or more coconut sugar
  • 1/4 cup non dairy milk like coconut or almond
  • ⅛ to ¼ tsp fine sea salt
  • ½ to 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon and a generous pinch of clove, ginger, nutmeg and all spice)
  • ½ tsp vanilla extract

Latte:

  • 1 cup almond milk or other non dairy milk
  • 1/2 tsp instant coffee or brewed coffee to taste
  • 1 Tbsp or more Spiced Pumpkin Caramel (above + more for drizzling)
  • 1/4 tsp pumpkin pie spice (or 1/8 tsp cinnamon and a generous pinch each of cloves, ginger and nutmeg)
  • 1/2 to 1 tsp sugar or sweetener of choice
  • a few drops of vanilla extract (optional)

Method

Spiced Pumpkin Caramel:

  1. Mix pumpkin puree, sugar, milk, salt and spices and pour into a pan at medium heat. Bring to a boil and Cook for 8 to 10 minutes to thicken. Mix in the vanilla and take off heat.
  2. Cooking time is dependent on your stove and moisture in the pumpkin puree. Cook longer until the caramel is a thick liquid that doesn't flow off the spoon quickly.
  3. If the caramel is too thin. then chill for a few hours before using.

Latte:

  1. Heat the non dairy milk in a pan or microwave until hot.
  2. Blend in a blender with coffee, pumpkin caramel, pumpkin pie spice, sugar, vanilla until well blended. Taste and adjust sweet if needed. Or use a frother. Re-heat if needed.
  3. Pour into a cup. Top with optional whipped coconut or other non dairy cream. Drizzle more pumpkin caramel and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.