Why You’ll Love This Recipe
This latte is the ultimate comfort drink—warm, aromatic, and gentle on the stomach. It’s naturally caffeine-free, making it a great option for cozy nights or caffeine-sensitive coffee lovers. It’s also easy to customize with different herbal teas and milks. Each sip offers creamy pumpkin goodness balanced by spices and subtle herbal undertones, creating a wholesome and relaxing treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Herbal tea (such as rooibos, chamomile, or a spiced herbal blend)
- Water
- Milk (dairy or non-dairy such as almond, oat, or coconut)
- Pumpkin purée
- Pumpkin pie spice
- Maple syrup or honey
- Vanilla extract
- Pinch of salt
- Whipped cream or coconut cream (optional, for topping)
- Ground cinnamon or nutmeg (for garnish)
Directions
- Brew the herbal tea in hot water according to package instructions and set aside.
- In a small saucepan, whisk together the pumpkin purée, pumpkin pie spice, maple syrup, vanilla, and a pinch of salt.
- Slowly add the milk and whisk until smooth and well combined.
- Heat over medium-low heat until steaming but not boiling.
- Pour the brewed herbal tea into the pumpkin-milk mixture and whisk together.
- Taste and adjust sweetness or spice to preference.
- Pour into mugs, top with whipped cream or coconut cream, and sprinkle with cinnamon or nutmeg.
Servings and timing
This recipe makes 2 servings.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Variations
- Vegan Version: Use plant-based milk and sweeten with maple syrup or agave.
- Spicier Flavor: Add extra ginger or a dash of black pepper for more warmth.
- Iced Herbal Pumpkin Latte: Chill the tea and mix with cold milk and pumpkin mixture, then serve over ice.
- Chai Herbal Twist: Use a caffeine-free chai or rooibos chai for a spicier, more aromatic version.
- Coconut Pumpkin Latte: Use coconut milk for a tropical, creamy variation.
Storage/Reheating
Store any leftover latte in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring often to maintain a smooth texture. Avoid boiling, as it can affect the milk and pumpkin consistency. Stir or whisk before serving, as separation may occur when chilled.
FAQs
What herbal tea works best for this latte?
Rooibos is ideal for its natural sweetness and earthy flavor, but chamomile, cinnamon, or spiced blends also work well.
Can I make it without pumpkin purée?
You can omit it, but the drink won’t have the same rich, creamy pumpkin flavor.
Is this completely caffeine-free?
Yes, as long as you use a caffeine-free herbal tea.
Can I use pumpkin pie filling instead of purée?
No, pumpkin pie filling is pre-sweetened and spiced—it can make the latte too sweet.
Can I make this in a blender?
Yes, blend all ingredients after heating for an ultra-smooth, frothy texture.
How can I make it sugar-free?
Use a sugar-free sweetener like stevia or monk fruit in place of maple syrup or honey.
Can I prepare it ahead of time?
Yes, prepare the base and store it in the fridge, then reheat and froth before serving.
What can I use instead of milk?
You can use any plant-based milk like oat, almond, soy, or coconut for different textures and flavors.
Can I make a larger batch?
Absolutely. Double or triple the ingredients and keep the mixture warm in a slow cooker for serving.
What toppings go well with this latte?
Coconut whipped cream, a sprinkle of pumpkin pie spice, or a drizzle of maple syrup all enhance the flavor beautifully.
Conclusion
The Herbal Pumpkin Spice Latte is a relaxing, flavorful alternative to the traditional coffee-based version. With its creamy texture, aromatic spices, and soothing herbal base, it’s the perfect drink for cozy nights or fall mornings. Each sip feels warm, balanced, and comforting—bringing all the best parts of the season into your mug, caffeine-free.
PrintHerbal Pumpkin Spice Latte
A cozy, caffeine-free twist on the classic fall latte, the Herbal Pumpkin Spice Latte combines pumpkin purée, warming spices, and herbal tea for a creamy, aromatic, and soothing beverage. Perfect for relaxing evenings or anyone seeking a comforting autumn drink without coffee.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Beverage
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 herbal tea bags (such as rooibos, chamomile, or spiced blend)
- 1 cup water
- 1 1/2 cups milk (dairy or non-dairy such as almond, oat, or coconut)
- 2 tablespoons pumpkin purée
- 1/2 teaspoon pumpkin pie spice
- 1–2 tablespoons maple syrup or honey (to taste)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Whipped cream or coconut cream (optional, for topping)
- Ground cinnamon or nutmeg (for garnish)
Instructions
- Brew the herbal tea in hot water according to package directions and set aside.
- In a small saucepan, whisk together the pumpkin purée, pumpkin pie spice, maple syrup, vanilla, and salt.
- Gradually add the milk, whisking until smooth and well combined.
- Heat the mixture over medium-low heat until steaming but not boiling.
- Pour the brewed tea into the pumpkin-milk mixture and whisk to combine.
- Taste and adjust sweetness or spice as desired.
- Pour into mugs, top with whipped or coconut cream, and sprinkle with cinnamon or nutmeg before serving.
Notes
- Rooibos tea adds a naturally sweet and earthy base, but chamomile or cinnamon blends work well too.
- For a vegan version, use non-dairy milk and maple syrup or agave as a sweetener.
- Blend after heating for an extra frothy, café-style texture.
- Use coconut milk for a rich, tropical variation.
- Store leftovers in the refrigerator for up to 2 days and reheat gently before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 16g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
