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This velvety pumpkin spice milk brings together snug autumn flavors in a tasty drink you can enjoy warm or chilled throughout the year. The pumpkin's natural sweetness works great with toasty spices, giving you a satisfying sip without caffeine or the price tag of fancy coffee shop drinks.
I came up with this drink last fall when I wanted pumpkin spice latte comfort without the caffeine buzz. Now my kids ask for it as their weekend breakfast treat, and I'm happy to give them something good for them that feels like a special treat.
Ingredients
- Milk of choice. This recipe shines with rich whole milk or any dairy-free option that fits your diet needs.
- Pumpkin puree. Adds natural sweetness and that classic autumn taste while sneaking in some good nutrients from actual pumpkin.
- Clear honey or maple syrup. Cuts through the pumpkin's earthiness with gentle sweetness. I'm partial to honey for its flowery hints.
- Pumpkin pie spice. This cozy spice mix delivers that trademark autumn flavor. Go for fresh spices to get the boldest taste.
- Optional whipped cream. Adds a fancy touch that turns this simple drink into something special.
How To Make Pumpkin Spice Milk
- Cold Version
- Get everything ready. Make sure to measure carefully so your flavors stay balanced.
- Blend.
- Throw milk, pumpkin puree, honey and spices in a blender and mix until totally smooth. The fast blending makes sure there aren't any pumpkin chunks left.
- Serve immediately.
- Fill your favorite glass and add some whipped cream if you want, plus a light sprinkle of spice to make it look nice.
- Warm Version
- Mix everything together. Put milk, pumpkin puree, honey and spice mix in a small pot.
- Heat gently.
- Warm it up on medium heat, keep stirring so it doesn't burn, until you see steam rising, about 3 minutes.
- Whisk thoroughly.
- Make sure everything's completely mixed for the smoothest drink possible.
- Serve hot.
- Pour into a mug, add toppings if you want, and drink it right away while it's warm.
The pumpkin pie spice really makes this simple drink extra special. I keep homemade spice mix around all through fall and winter. My daughter loves to help measure and mix the spices, which makes our weekend pumpkin milk routine even more meaningful for us.
Make It Your Own
What's great about this pumpkin spice milk is how many ways you can change it up. For a creamier dessert version, try using half and half instead of regular milk. The extra fat gives it a smooth, luxurious feel. For non-dairy options, oat milk gives the creamiest result that's closest to real dairy, while almond milk makes for a lighter, more refreshing drink.
Storage Tips
You can make bigger batches of this pumpkin spice milk and keep it in the fridge for up to three days. Just store it in something airtight and give it a good shake before drinking since it might separate naturally. The cold version heats up great on the stove, but make sure to keep whisking while it warms. I wouldn't freeze it though, as it can get grainy when thawed.
Beyond The Glass
This pumpkin spice milk tastes great by itself but can also do lots more in your kitchen. Use it instead of water for morning oatmeal to make instant pumpkin porridge. Add some to your coffee for a homemade pumpkin spice latte. It's also great in autumn smoothies with banana and protein powder. My favorite way is using it to soak chia seeds overnight for a nutritious pumpkin pudding breakfast.
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Frequently Asked Questions
- → Can I use different kinds of milk for this drink?
Absolutely! You can go for dairy milk or try plant-based ones like oat, almond, soy, or coconut. The texture and taste will vary depending on your choice, with creamier options giving a richer feel.
- → What’s in pumpkin pie spice?
It's a mix of spices like cinnamon, nutmeg, ginger, cloves, and sometimes allspice. If you don’t have it ready-made, just combine these yourself, with cinnamon as the main flavor.
- → How long does it stay fresh?
Keep homemade pumpkin spice milk in a sealed container in the fridge, and it should last 2-3 days. Stir or shake it before drinking since the ingredients may separate.
- → Can I make it in advance?
Sure! Chill the mixture for a cold version or reheat it when you're ready to serve the warm one. It's a great make-ahead option.
- → Is there a way to make it sugar-free?
Definitely! Use sugar substitutes like stevia, erythritol, or monk fruit instead of honey or syrup. Adjust sweetness to your taste since these vary in strength.
- → What snacks go well with this drink?
This pairs great with fall treats like pumpkin bread, spiced cookies, or cinnamon toast. It’s also a nice swap for coffee in the morning!