A Spiked Pumpkin Pie Latte That’s Better Than Starbucks

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With Forward Forty Moves- our health and fitness segment,  just around the corner, we decided to have a last decadent hurrah  and with our favourite beverage – pumpkin pie latte.

But don’t be fooled!

This is not an ordinary pumpkin pie latte. It’s rich, creamy, frothy  and not for the faint-hearted. Think pumpkin puree and almond milk whipped into creamy submission, spiked with a shot of vodka, and topped with smooth folds of whipped cream. The best part  is that it’s all vegan approved.

Are your mouths watering? Good!

Watch the video to learn how to recreate this classic with a twist.

How To Make our Spiked Pumpkin Spice Latte at Home

What You Need:

1 tablespoon canned pumpkin
1/4 teaspoon freshly grated cinnamon
1 cup almond milk
1 tablespoon pure vanilla extract
1 tablespoon coconut sugar (or brown sugar)
1 to 2 shots espresso, about 1/3 cup
1/4 cup heavy cream, whipped until firm peaks form (or store-bought whipped cream)
1 ounce of vodka (optional!)

Mixer, whisk, or hand blender, to whip cream (not needed if using store-bought whipped cream)
Wooden spoon
Espresso maker or coffee maker (or a good ol’ pot)


  1. Make the coffee: Put a pot to boil and brew a few shots of espresso or a small cup of really strong coffee.
  2. Heat the pumpkin and spices: In a small saucepan over medium heat, mix the pumpkin puree, sugar, and almond milk for 2 minutes or until it’s steamy and has blended together. Stir constantly.
  3. Stir in the spices: Add in the vanilla and grated cinnamon, and whisk until the mixture starts to froth slightly. Take the saucepan off the heat.
  4. Assemble the drink: Fill half a mug with espresso or coffee and add to it the frothed pumpkin mixture. Top with a shot of vodka, some whipped cream, and a sprinkle of cinnamon.


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