Pumpkin Spice Golden Milk Latte

A close up shot of a hand holding a cup of Pumpkin Spice Golden Milk Latte
Photo: Emily Cooper, RDN

I have officially gone to the fall side. Last weekend was lobster rolls and sunburns, this weekend it’s pumpkin spice and Christmas music. It’s amazing what one rainy, 50-degree day will do to a girl.

Aside from the rare and obscure options out there (like pumpkin spice potato chips … really?!), I have no shame in my pumpkin spice game. Being a fall baby, I’ve practically have pumpkin spice running through my veins since birth.

As much as I say I don’t follow trendy foods, I totally fall victim to trendy foods. Only a few, I swear. Amongst them? Kombucha. Cold brew coffee. And Golden Milk, also known as Turmeric Lattes.

They’re spicy, soul-warming, and would totally hit it off with my friend pumpkin spice. Y’all have so much in common.

Why I Love This Pumpkin Spice Golden Milk Recipe

  • It’s easy to make — the #1 priority to all of my recipes. It works well both on the stovetop and in the microwave depending on how fast you need your pumpkin fix.
  • It’s versatile. Like things sweet? Add more sweet. Not so much? Dial down the sweet, and up the spice, and everything nice. Use the milk you like. Do you, boo. I include what I used in the recipe below.
  • It’s caffeine-free. Especially once the temps drop, I C-R-A-V-E nothing but warm drinks all day, everyday. I love whipping one of these up in the afternoon for a little pick me up without any caffeine jitters.

Pumpkin Spice Golden Milk Latte

Yields 1 cup

A golden milk recipe fit for fall!  Made with almond milk, pumpkin pie spice, turmeric and maple syrup, and the perfect warm beverage for a cool fall day!

Ingredients

  • 1 cup unsweetened vanilla almond milk
  • 2 tablespoons pumpkin puree
  • 14 teaspoon ground turmeric
  • 14 teaspoon pumpkin pie spice
  • 12 teaspoon cinnamon
  • pinch black pepper
  • 1-2 teaspoons maple syrup
  • stevia, to taste (optional)

Instructions

  1. Heat almond milk in a small saucepan over medium-low heat.
  2. Add remaining ingredients, and whisk together.
  3. Simmer for 2 minutes, whisking until frothy.
  4. Pour into mug, and season with additional cinnamon if desired.

Notes

  • Coconut milk (from the can) can be used instead of almond milk for a richer flavor and texture.
  • This can also be made in the microwave by mixing together all ingredients in a microwave-safe mug, and heating for about 2 minutes, or until warmed through.
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Emily Cooper
Emily Cooper, RDN, is a registered dietitian nutritionist based in central New Jersey. Read her blog, Sinful Nutrition, and connect with her on Pinterest, Facebook and Instagram.


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