Description
This Caramel Pumpkin Spice Latte is a traditional PSL with a luxurious caramel twist! Naturally sweetened, dairy, and guilt free!
Ingredients
Scale
- 1 cup pitted medjool dates, packed
- 1/2 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1/3 cup full fat coconut milk
- 1–2 shots espresso OR 1/4 cup strong coffee OR 1-2 teaspoons instant espresso powder
- 1 1/2 cups milk of choice – I prefer oat, soy, or almond. Any kind you like will do.
Instructions
- Make the caramel: Add the dates, pumpkin puree, pie spice and coconut milk to a blender or food processor. Blend until smooth, scraping the sides as needed. If using a processor or regular blender, you will want to strain the caramel through a fine mesh strainer to remove any date-skin flecks. Use a spatula to press it through. And don’t skip! Date-skin floaters are a latte ruiner!
- Make your coffee: Brew your coffee as you’d like. Espresso, decaf, instant, etc.
- Mix and heat: Heat your milk in a small sauce pot. Add in 2 tablespoons of the pumpkin caramel and whisk. Add in the coffee, stir and once warmed through, enjoy!
Notes
Medjool dates have the best flavor and blend the easiest into our caramel. You can use another type of dates, but if they are dry, you will want to soak them in hot water for 5 minutes and drain before using.
Note that pumpkin pie spice blends can vary in flavor. So, you may need to adjust the amount up or down. We tested this recipe with Trader Joe's and Spice Islands brands - both work well.
