Pumpkin Kahlua Maple Latte … Heaven in a Mug for Fall!

Pumpkin Kahlua Maple Latte, Pumpkin Maple Latte, gluten free, dairy free, vegan, vegetarian, beverage

This recipes is linked to Wellness Weekend, Gluten-Free Wednesday, and Allergy-Free Wednesday.

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.

Badge for Pumpkin Series, gluten free, dairy free, pumpkin, recipesI 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!

Pumpkin Kahlua Maple Latte, Pumpkin Maple Latte, gluten free, dairy free, vegan, vegetarian, beverage

Pumpkin Kahlua Maple Latte … Heaven in a Mug for Fall!
  • 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)
  1. 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.
  2. 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.
  3. Makes one serving.
If you want a lighter version (in taste and color) of this latte, use the lesser amount of pumpkin puree. If you’re a pumpkin lover though, you’ll want to use the greater amount. I have no doubt that my Pumpkin Butter could be substituted in place of the pumpkin puree for a richer version of this latte; I’ll be trying that soon! I measured my maple syrup by filling my ¼ cup measuring cup that I used to measure the Kahlua only half way; hence, the mention of both 2 tbsp and ⅛ cup. Taste your latte before heating to see if you would like to make any adjustments to amounts. Add whipped cream and/or cinnamon stick before serving for an even more special version of this latte. I don’t like to leave the cinnamon stick in my latte. I just like to stir it with the cinnamon stick occasionally as I drink it so I only get a mild cinnamon flavor. (I don’t want the cinnamon taste to take away from the heavenly Kahlua and maple vibe in this latte.) I used my special mug (from our local Dirty Bird Pottery) that my mother-in-law gave me for Christmas last year. It's a mug that has a place for your tea bag. Surprisingly, either a tea bag or a cinnamon stick will "sit" well in the holder until one really tips up the mug to get the very last drop of one's beverage.

Not just gf, but gfe!

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41 Responses to “Pumpkin Kahlua Maple Latte … Heaven in a Mug for Fall!”

  1. Megan @ Allergy Free Alaska on September 27th, 2012 12:08 pm

    Oooohhh… this recipe is a very high priority for me to make ASAP!! I’m such a sucker for pumpkin and coffee. Can’t wait to try it, Shirley. Thank you for the recipe!!

    • Shirley on September 28th, 2012 10:23 pm

      Hi Megan–I hope you love it, dear! :-)


  2. Tessa@TessaTheDomesticDiva on September 27th, 2012 12:53 pm

    Oh my, I can’t agree more…more pumpkin equals more bueno!! A pumpkin scented hot coffee drink…oh yes, sign me up!!! The vat of fresh pumpkin puree is dwindling quickly all ready (eek! could I have already gone through 5 whole pumpkins worth?!) I am making this for an afternoon pick me up today…or maybe a veggie side for lunch (;

    • Shirley on September 28th, 2012 10:26 pm

      Tessa–I can go through a lot of pumpkins myself, but 5 already is pretty epic! Of course, you do have hungry kiddos, too. ;-) I hope you enjoyed your latte!

      Thanks, dear!

  3. Alisa on September 27th, 2012 12:54 pm

    Oh my heavens Shirley, that looks to die for!!

    • Shirley on September 28th, 2012 10:27 pm

      Alisa–I think you’d approve if you tried it! ;-)


  4. Kim-Cook It Allergy Free on September 27th, 2012 1:23 pm

    HOLY MOLY, girl!! That is exactly what I have been craving!! I, of course, am thinking that adding coffee AND kahlua will be my way of choice (have to get that coffee fix of mine in)!! I love this recipe!! And how fun that I know where that picture was taken in your house now!! LOL
    Love this recipe! So making it…it was actually in the low 60′s when we woke up this morning. GASP!! The boys thought they might need jackets. Teehee.

    • Shirley on September 28th, 2012 10:34 pm

      Kim–I knew that one of you coffee fanatics would say that, and I should have known it would be you! LOL I’m pretty sure that including both will be a very fine variation. ;-) I have to admit that when temps started dipping into the 60s, I startded feeling it, too. It will be in the 40s in the mountains tomorrow night. Hehe on knowing my “secret” photo taking spots.

      Enjoy! xoxox,

  5. Beth @ Tasty Yummies on September 27th, 2012 1:25 pm

    Oh my goodness Shirley, you’ve done it again. This looks amazing. I’ve been craving a yummy pumpkin latte lately, I can’t wait to go home and make one. (and maybe stop by the liquor store to grab some kailua)

    • Shirley on September 28th, 2012 10:35 pm

      Thanks, dear! I’m glad you’re making this with Kahlua … you will love it so much more than if made by coffee. IMHO anyway. ;-)


  6. Anne Mikszewski on September 27th, 2012 4:35 pm

    I too love pumpkin and can’t wait to try this. Sounds delish Thanks

    • Shirley on September 28th, 2012 10:36 pm

      Thank you, Anne! I hope you love this latte! :-)


  7. InTolerant Chef on September 27th, 2012 5:59 pm

    I’m so used to making savoury pumpkin soup that I would have trouble getting my head around this one :)
    In Australia we use pumpkin in big chunks roasted in with potatoes and the Sunday baked lamb dinner, or as I mentioned in soup, or sometimes in scones. Its not a sweet ingredient. We certainly can’t buy it in tins either- just the big suckers ready for hacking up with a knife!
    I would love to try a real pumpkin pie and some of your other seasonal recipes for pumpkin as they are just so different from what I’m used too :)

    • Shirley on September 28th, 2012 10:39 pm

      InTolerant Chef–It ALWAYS surprises me when I’m reminded of that fact! I don’t mind savory versions, but I couldn’t live without “sweet” recipes. too. ;-) I hope you will try this latte!


  8. Maggie on September 27th, 2012 6:16 pm

    Shirley this is fab! I think it will be the hit at many Thanksgiving dinners this season :)

    • Shirley on September 29th, 2012 2:04 pm

      Hi Maggie–Awww, thanks! I am now imagining families and friends gathered for Thanksgiving sitting around after the big meal happily sipping my Pumpkin Kahlua Maple Lattes. That’s a better image than those sappy Folger’s Christmas commercials! ;-)


  9. Diane Eblin- thewholegang on September 27th, 2012 8:16 pm

    I just love how you create new recipes. It’s absolutely perfect. Thinking about what you like, what might work together and then going for it. The best part is when you get a really good combo like this sounds like and you get to sit back, relax and enjoy. Raising my glass here to you there!

    • Shirley on September 29th, 2012 2:07 pm

      Thanks so much, Diane! It’s surprising how often this method works for me. And it was definitley some instant gratification and relaxation enjoying this one. :-) The occasional failures are not as much fun, but I can always recycle those into something good. ;-)


  10. Gretchen @gfedge on September 28th, 2012 11:13 am

    Latte and pumpkin, this has got to be a winner. I will be trying it out this weekend,

    • Shirley on September 29th, 2012 2:08 pm

      Hi Gretchen–I hope you love it! :-)


  11. Linda on September 28th, 2012 2:46 pm

    Now that sounds delicious. I agree with Kim. I think it would be good with both coffee and kahlua!

    • Shirley on September 29th, 2012 2:11 pm

      Linda–I am sure you and Kim will both be very happy with your versions that “have it all” versus the “either/or.” I’ll have to update the recipe to include that option if you guys are pleased with your results. ;-)


  12. Kim on September 28th, 2012 4:05 pm

    Yum! It’s all I can think to say, because my mind is now filled with plans for pumpkin latte! Thanks for making our Friday night a little more fun!

    • Shirley on September 29th, 2012 2:34 pm

      Hi Kim–Good to see you, dear! I hope you made some pumpkin latte and enjoyed it! :-)


  13. Ina Gawne on September 29th, 2012 7:56 am

    Shirley – that sounds so good! I recently gave up coffee – your version of a latte sounds perfect to me – yum!

    • Shirley on September 29th, 2012 3:01 pm

      Ina–Thanks! I do have to warn (remind?) you that Kahlua does contain caffeine. It’s not as much caffeine as you’d get in coffee, of course, but it’s still in there. There’s no caffeine in my Velvety Pumpkin Spice Latte recipe though. ;-)


  14. Cara on September 29th, 2012 1:48 pm

    This one is calling my name! Love me some pumpkin coffee :)

    • Shirley on September 29th, 2012 3:05 pm

      Hi Cara–Nice to see you! Hope you’re all recovered from your cold from hell, which I read about when I saw your awesome Spicy Chocolate Chip Sweet Potato Bars recipe. Maybe those helped your recover? Never underestimate the power of Sweet Potatoes. There’s a whole book on that topic now. ;-) Hope you enjoy this latte! Maybe with one of your bars? That would be really nice!


  15. Heather @Gluten-Free Cat on September 30th, 2012 9:58 pm

    Your pumpkin recipes get me every time! I’m thinking I’d like this drink both ways. Coffee for the morning, kahlua for the evening!

    • Shirley on October 1st, 2012 12:11 pm

      Heather–Now that’s a great idea! Thanks, dear. :-)


  16. Gretchen @gfedge on October 2nd, 2012 2:11 pm

    This is such a great morning beverage. Coffee, pumpkin, maple, almond milk, plus I mixed in a couple of spoonfuls of organic full-fat coconut milk from a can – totally gluten-free, vegan, and DElicious!

    • Shirley on October 2nd, 2012 9:25 pm

      Gretchen–I really like your tweak to this recipe! I love coconut milk and it does add a lusciousness factor. :-)


  17. Sophie on October 3rd, 2012 5:24 am

    A divine & tasty creation!

    I love it & I have made it twice already! :)
    I used home-made cashew milk in here!


  18. Vicky on October 5th, 2012 11:40 am

    I’ve never heard of Kahlua before! What a wonderful way to use your pumpkins! I’m always amazed at the number of recipes people come up with! We’re lucky to find pumpkins in our supermarkets here!

  19. Linda Townsend on December 19th, 2013 10:35 am

    If someone (me) doesn’t drink coffee, could I use tea instead? Has anyone tried that?

  20. Linda Townsend on December 19th, 2013 10:36 am

    I would definitely try this with coconut milk and tea instead of coffee… :-)))

    • Shirley on December 20th, 2013 11:14 am

      Hi Linda–I have not tried that combination, but it does sound good! :-) Let us know when you try it! ;-)


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