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Spiced Pumpkin Latte

Here’s my favorite hot, comforting beverage with aromatic flavors of the fall. I like to make a full pitcher and refrigerate it so I can quickly re-heat it in the mornings, or for a warming after dinner drink. The pumpkin will settle to the bottom so just give it a quick stir. If you’d prefer the coffee to be a bit stronger, you can add decaf expresso shots.


  • 4 cups Fresh hot coffee (decaf)
  • 4 cups Almond milk, unsweetened
  • 1 cup Canned pumpkin
  • 1½ teaspoons Pumpkin Pie Spice (nutmeg, cinnamon, clove)
  • 1 teaspoon Cinnamon
  • 1 Tablespoon Natural, non-caloric sweetener of choice (like MonkSweet+)


  1. In a saucepan, add 2 cups of almond milk and 2 cups of coffee on medium-high heat. If you have a frother, hold back ½ cup of almond milk and use only 1 ½ cups on this step.
  2. Add pumpkin and spices and stir until smooth.
  3. Add non-caloric sweetener of choice and continue to stir until blended.
  4. Pour the desired servings into individual cups or mugs.
  5. If you decide to add froth, pre-heat the almond milk and then froth in a separate cup.
  6. Top off with foam and enjoy!


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