gfe--gluten free easily

Living gluten free easily by eating real food and a few gf processed foods

Pumpkin Kahlua Maple Latte

Share on Pinterest
For affiliate links and as an Amazon Associate I earn from qualifying purchases.

Look at today’s recipe—Pumpkin Kahlua Maple Latte. It looks like fall in a mug, right? Even better, imagine how this version of pumpkin spice latte tastes. Now you’re thinking Heaven in a Mug—and you should be!

Heaven in a mug, and ideal for fall! Use pumpkin butter for an even richer flavor. Pumpkin Kahlua Maple Latte [from GlutenFreeEasily.com] (photo)

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 (such as Beth’s favorite gluten-free pumpkin recipes and Amber’s Pumpkin-O-Licious recipes). There cannot be enough pumpkin love in my opinion!

So when I spied a small amount of fresh 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 Velvety 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 a 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!

Heaven in a mug, and ideal for fall! Use pumpkin butter for an even richer flavor. Pumpkin Kahlua Maple Latte [from GlutenFreeEasily.com] (photo)

More Fabulous Fall Beverages

~ Bourbon Apple Pumpkin Cocktail

Bourbon Apple Pumpkin Cocktail. Pretty as a picture and delicious!

~ Pumpkin Pie Smoothies (with Honey Cinnamon Whipped Cream)

Pumpkin Pie Smoothies! Pumpkin pie in a glass.

~ Slow Cooker Wassail (aka Hot Spiced Apple Cider Punch)

Slow Cooker Wassail, also known as Spiced Cider, can turn any day--but especially a super cold day--into something magical! Family friendly unless you add the brandy. [from A Year of Slow Cooking via GlutenFreeEasily.com] (photo)

~ Velvety Pumpkin Spice Latte

Pumpkin Spice Latte

 

Pumpkin Kahlua Maple Latte Recipe

Yield:

Pumpkin Kahlua Maple Latte

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

This recipe should be called Heaven in a Mug! It's a fabulous treat for Fall.

Prep Time 2 minutes
Cook Time 3 minutes
Total Time 3 minutes

Ingredients

  • 1 cup milk (dairy or non-dairy; I used unsweetened almond milk)
  • 1/3 to 1/2 cup canned pumpkin or fresh 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

Instructions

  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.

Notes

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.

You can use my Pumpkin Butter instead of pumpkin puree for a richer version of this latte!

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 1/8 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" quite well in the "holder" until one really tips up the mug to get the very last drop of one's beverage.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Shirley Braden
Cuisine: American / Category: Beverages
Originally published September 27, 2012; updated October 31, 2022.

Free Email Updates to gfe

Please enter all required fields Click to hide
Correct invalid entries Click to hide

Comments

  2. Tessa@TessaTheDomesticDiva says

    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 (;

    Reply

    • Shirley says

      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!
      Shirley

      Reply

  4. Kim-Cook It Allergy Free says

    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.
    XO
    k

    Reply

    • Shirley says

      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,
      Shirley

      Reply

  5. Beth @ Tasty Yummies says

    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)

    Reply

  7. InTolerant Chef says

    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 🙂

    Reply

    • Shirley says

      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!

      Shirley

      Reply

    • Shirley says

      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! 😉

      xo,
      Shirley

      Reply

  9. Diane Eblin- thewholegang says

    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!

    Reply

    • Shirley says

      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. 😉

      Shirley

      Reply

    • Shirley says

      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. 😉

      Thanks,
      Shirley

      Reply

  12. Kim says

    Shirley,
    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!

    Reply

  16. Gretchen @gfedge says

    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!

    Reply

  18. Vicky says

    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!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe