This Nespresso Pumpkin Spice Latte (Low Calorie) is made with espresso, pumpkin puree, maple syrup, cinnamon, nutmeg, and vanilla.
This Pumpkin Spice Latte tastes so much like the Starbucks Pumpkin Spice Latte. It is so creamy and the spices give the coffee such a nice kick. I used Nespresso Pods to make the espresso, but feel free to use any type of espresso you want.
Why you will love this recipe
Versatile: You can mix and match the spices you prefer to use. I have seen variations of using only cinnamon and nutmeg. You can also choose to use oat milk or almond milk instead to make this a vegan version of Pumpkin Spice Latte.
Full of flavor: The spices and pumpkin puree give the latte so much flavor and it is perfect when it starts to get cold.
Great for cold weather: I love making this latte when you feel that initial fall breeze. You can add ice to this and make it for the summer as well.
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Milk (Regular, almond, or oat milk)
- Pumpkin puree
- Maple syrup
- Espresso (I used Nespresso but you can use any you want)
See recipe card for quantities.
Combine milk, pumpkin, maple syrup, cinnamon, nutmeg, ginger and cloves in a small saucepan over medium low heat.
Whisk everything together and heat up until a light simmer. Shut the heat off and transfer the milk mixture to a blender.
Make a strong shot of espresso and add to the blender and blend for 10 seconds until light and frothy.
Pour into your mug and top with fresh cinnamon.
Hint: Do not boil the ingredients, just bring to a light simmer and immediately shut off.
Milk: I used regular milk for this but if you are vegan or dairy free, feel free to use almond milk or oat milk.
Pumpkin Puree: I used pumpkin puree from a can but feel free to use fresh pumpkin puree. Right after Halloween, I love making a big batch of pumpkin puree and using in a ton of recipes.
Maple syrup: I love using maple syrup as a sweetener for this, but for a low calorie latte, you can use stevia.
Spices: I used cinnamon, nutmeg, ginger, and cloves for this latte. You can use any variation you prefer.
Vanilla: I used a tiny drop of vanilla extract for this to give the latte a nice kick. Feel free to use caramel or hazelnut syrup.
Espresso: I used two Nespresso pods to make my shot of espresso, but feel free to use any espresso of your liking.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Deluxe - add hazelnut, caramel, oat milk or almond milk.
- Kid friendly - omit the coffee and add whipped cream on top!
Drink this Pumpkin Spice Latte and pair with this amazing Chia Pudding.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides. I love using my Caraway pots, pans and baking sheets for best quality.
For the blender, I used my regular Oster Blender.
This will be good in the refrigerator for 2-3 days.
These Nespresso Pumpkin Spice Latte (Low Calorie) ingredients don't stand up well to freezing.
Do not boil the ingredients, just bring to a light simmer and immediately shut off.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove