It’s pumpkin spice latte season! Wind down with a boozy version that’s made with actual pumpkin.
I love a pumpkin spice latte, but the ones from Starbucks are basically just sugar and artificial flavors. Plus, no booze! Whatever, Starbucks. Who needs that when you can make your own dairy free pumpkin spice latte from scratch with a boozy kick?
Instead of coffee, I made this pumpkin spice latte with Kahlua, which thanks to the Vegaholic app I know is vegan. I also added some light rum, just to up the ante. This drink is food at room temperature, but it’s even better if you warm it all up on the stove before ladling into mugs.
This recipe calls for homemade pumpkin puree, but you can also use canned pumpkin. For my pumpkin spice latte, I actually used butternut squash. Did you know that most canned pumpkin isn’t really pumpkin? A lot of it is actually other winter squash, like butternut, so if you don’t have a proper pumpkin, don’t worry! You can still make this drink with pretty much any mild winter squash, like butternut or acorn.
Boozy Pumpkin Spice Latte (totally dairy free!)
If you’re not into boozin’, you can tone this recipe down a bit by replacing the alcohol with one cup (like a measuring cup) of good, strong coffee. You’ll still end up with a cozy, warm pumpkin spice latte. This makes enough pumpkin spice mix for 2-4 drinks, depending on the size of your mug.
- 4 tablespoons of pumpkin puree (I water-roasted a butternut squash for this. Instructions below.)
- 1 1/4 cup coconut milk (Use full fat – none of that lite nonsense!)
- 2 teaspoons vanilla extract
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon each of nutmeg, cloves, and allspice
- 3 ounces light rum
- 2 ounces Kahlua
- Combine all of your ingredients in your blender except for the boozes, and purée until smooth, and divide between your mugs.
- Serve at room temperature or warm for a few minutes on the stove. If you want it warm, heat on medium low and stir constantly. You don’t want the mixture to boil, because you don’t want it to scorch the coconut milk.
- 1 butternut squash or other winter squash, sliced in half and stabbed a few times with a knife on the cut sides
- Preheat the oven to 400F.
- Place your squash face down on an ungreased cookie sheet. Add enough water to make a 1/2″ layer of water on the sheet.
- Bake for 40-50 minutes, until the squash is tender when you pierce it with a fork.
- Let the squash cool, then transfer to your blender or food processor. Blend until smooth.