It’s no secret that I love pumpkin. My heart sings when pumpkin season rolls around. The two pie pumpkins I have sitting on my dining room table right now make me smile every time I pass by. Pumpkins and pumpkin-based recipes make me very happy. I even have an ongoing Pumpkin Pie Plus Series (and now this post will be part of that) and I love to check out and share roundups that highlight pumpkin recipes—my own gfe pumpkin roundup and others (like Beth’s favorite gluten-free pumpkin recipes, Amber’s Pumpkin-O-Licious recipes, and Tessa’s fall roundup over at Megan’s). There cannot be enough pumpkin love in my opinion! So when I spied a small amount of pumpkin puree in our fridge (left over from recipe testing earlier this week), I suddenly knew I had to use it to create a new recipe, one I could enjoy right then … another pumpkin latte … something as good, but a little bit different from my Pumpkin Spice Latte.
I added almond milk to my mug, stirred in the pumpkin, and took a sip. Pumpkin-sweetened milk. Somewhat tasty, but not really something I wanted to drink. Then I remembered the Kahlua in our pantry (the top shelf of our pantry serves as our liquor cabinet), which Son had passed on to us before he left for the big city. I took a sip of the still cold mixture after adding the Kahlua. It tasted better … now it was pumpkin- and Kahlua-flavored milk after all, but a bit of a distinctive sweetener was clearly needed. What goes really well with pumpkin? Well, maple syrup seemed like an obvious choice to me for both its sweetness and flavoring. Yes, obvious and, I might add, decidedly delicious.
To bring out the flavors and create an actual latte, heating was needed. In just about 2 minutes, I was enjoying my new latte creation. As I shared on my gfe Facebook page, this Pumpkin Kahlua Maple Latte is heaven in a mug! You can use either your stove top or your microwave to heat this latte. For an extra special treat and more impressive presentation, topping this latte with some Whipped Cream would be very nice. Either Honey Whipped Cream or Honey Cinnamon Whipped Cream will work well. (Note that you can substitute maple syrup for the honey in either of those recipes if you wish the keep the flavors consistent.) Oh, and while I’m not a coffee drinker, you can certainly substitute brewed coffee for the Kahlua if you don’t drink Kahlua or want a healthier and more “true” latte. Anyway, long before you decide what you’re going to be for Halloween, you’ll be sipping a mug of this Pumpkin Kahlua Maple Latte; enjoy!
- 1 cup milk (dairy or non-dairy; I used unsweetened almond milk)
- ⅓ to ½ cup pumpkin puree (see notes)
- 2 tbsp (1/8 cup) maple syrup (more or less, to taste; Grade B is preferred)
- ¼ cup Kahlua (or strong brewed coffee, or both)
- For the stove top method, add milk to a small saucepan. Slowly stir in remaining ingredients, one at a time. Heat over medium to medium-high heat, for about two minutes or so, stirring frequently until sufficiently warm. Pour into large mug and serve.
- For microwave method, add milk to large (oversized) mug. Slowly stir in remaining ingredients, one at a time. Microwave on HIGH for about one and a half to two minutes until sufficiently warm. Stir and serve.
- Makes one serving.
This recipes is linked to Wellness Weekend, Gluten-Free Wednesday, Allergy-Free Wednesday, Saturday Night Fever, and Gluten-Free Fridays.