Are you someone who can’t wait for fall to start so you can have a pumpkin spice latte? If so, you should know that this classic is now available in a lactose-free version!
Our homemade version of the pumpkin spice latte is—in our opinion—better than store-bought. To achieve this, we use a mix of Natrel lactose-free cream and milk, which produces a smooth, velvety foam. Plus, our homemade pumpkin spice simple syrup has much less sugar than store-bought.
Serves
1 portion
Preparation
15 min
Cooking
10 min
Cooling
30 min
Ingredients
For the pumpkin spice simple syrup
- 125 ml (1/2 cup) water
- 105 g (1/2 cup) sugar
- 30 ml (2 tbsp.) homemade or store-bought pumpkin purée
- 10 ml (2 tsp.) fresh chopped ginger
- 2.5 ml (1/2 tsp.) vanilla extract
- 1 ml (1/4 tsp.) ground nutmeg
- 1 ml (1/4 tsp.) ground cinnamon
For the lactose-free latte
- 60 ml (1/4 cup) espresso, hot
- 15 to 30 ml (1 to 2 tbsp.) pumpkin spice syrup
- 60 ml (1/4 cup) Natrel Lactose Free 2%
- 60 ml (1/4 cup) Natrel Lactose Free 35% Whipping Cream
Preparation
For the pumpkin spice simple syrup
- In a small pot over medium heat, bring all ingredients to a boil. Remove from heat and let cool for 30 minutes.
- Pour into a sieve placed above an airtight container and let it strain on its own without pressing down on the syrup.
For the lactose-free latte
- In a small pot, heat the milk and cream. Using a milk frother, froth the milk and cream mixture. You can also froth the mixture using the steam nozzle on your coffeemaker.
- Pour the coffee into a cup. Add the pumpkin spice syrup and mix well. Add the milk and cream mixture. Serve.
