Gluten-Free Pumpkin Spice Latte

An almond milk pumpkin spice latte in a glass mug.

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This Gluten-Free Pumpkin Spice Latte is a cozy, healthy version of the beloved fall drink. Real pumpkin, warm spices and a bit of maple syrup are blended with almond milk for a easy, nourishing pick-me-up.

And this recipe is also dairy-free, vegan and Paleo friendly!

Prep Time5

Cook Time5

Total Time10

Course: Drinks

Cuisine: American

Servings: serving

Calories: 114kcal

Author: Don Baiocchi

Ingredients

1 cup unsweetened plain almond milk
¼ cup strongly brewed coffee or espresso
1 tablespoon pumpkin puree, not pumpkin pie filling
1 tablespoon pure maple syrup
1¼ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg
pinch ground cloves

Instructions

Add the almond milk to a small saucepan and place over low heat. Once it's warm with small bubbles appearing around the edges (about 5 minutes), remove from the heat.
While the milk is heating up, add the coffee or espresso, pumpkin, maple syrup, cinnamon, ginger, vanilla, salt, nutmeg and cloves to a blender and blend until combined. (You can also whisk all the ingredients together in a large measuring glass or bowl.)
Add the almond milk. Place the lid on the blender but remove the inner insert and hold a kitchen towel over the opening (this will allow steam to escape so the liquid doesn't explode everywhere when you start blending). Blend until combined and frothy. Pour into a mug and enjoy!
See notes below for an alternate method using a milk frother.

Notes

Alternate Method: Add the milk to a milk frother to make it frothy. Blend or whisk the other ingredients together, pour into a mug and then pour in the frothed milk.

Substitutions

You can use honey in place of the maple syrup.

You can use whatever milk you like. To keep it dairy-free, try coconut or oat milk.

If you use vanilla almond, coconut or oat milk, omit the vanilla extract.

Make ahead

Let the latte cool to room temperature, then store in a mason jar in the fridge for up to a week. Pour over ice or reheat it over low heat in a saucepan on the stove.

Freezer info

Let the latte cool to room temperature, then transfer to an airtight container. Freeze for up to a month. Thaw overnight in the fridge. Pour over ice or reheat it over low heat in a saucepan on the stove.

Nutrition