Using a high speed blender add all the ingredients except for the coffee: pumpkin purée, pumpkin pie spice, cane sugar, vanilla extract and milk. Blend until smooth and consistent. Then pour the hot coffee into the blender and blend again until it's all mixed together - about 2 minutes all together.
Pour the latte into two - three cups and garnish with whipped cream and pumpkin spice, if desired.
Recipe: This recipe was adapted from The Kitchn.
Storage: Store any leftovers in an airtight mason jar. It will last about 24-48 hours in the fridge.
Substitutes: For best results, follow the recipe as is. However you can use any kind of milk you'd like. You can also substitute pumpkin pie filling for the pumpkin puree and the pumpkin spice.
Equipment: I love making warm lattes in my Vitamix. It has a "soup" button so it does all the work for me until the ingredients are well blended and hot.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice.
Serving: 1serving | Calories: 209kcal | Carbohydrates: 23g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 107mg | Potassium: 382mg | Sugar: 22g | Vitamin A: 2730IU | Vitamin C: 0.7mg | Calcium: 276mg | Iron: 0.2mg