Pumpkin Spiced Milk Recipe

Since I don’t like coffee, I tend to miss out on a lot of the pumpkin spiced shenanigans.  I make up for it with pumpkin spiced overnight oats and fudge but I’d quite like a drink too.  And since we’ve had a couple of days of warmer weather, I decided it should be cold.

Now this drink isn’t for everyone.  I know I’m supposed to gush about it and say that it’s beloved by children and adults alike but that’s not true – like Marmite this is a love or hate recipe.  So don’t start making pumpkin puree or ordering tins especially to make this drink.  Instead wait until you’re making something else and hold back a couple of spoons so you can give it a try.  Then if you love it like me, you can make loads.

You will need

1 cup unsweetened almond milk or your preferred milk

2 1/2 tablespoons pumpkin puree

1 tablespoon maple syrup

1/4 teaspoon vanilla extract

1/4 – 1/2 teaspoon pumpkin spice mix*

Optional whipped cream or alternative

* I have a recipe for pumpkin spice mix here


  • It really couldn’t be simpler.  Take the pumpkin, milk, vanilla and maple syrup and whisk them together until fully combined and frothy
  • Taste and add as much pumpkin spice as you like
  • Pour into a pretty glass and top with a swirl of whipped cream
  • Sprinkle a little pumpkin spice on top and serve straight away
  • If you want to be a bit extra, sprinkle with a little edible glitter

I think this pretty pale orange drink is just delicious and a perfect alternative to the pumpkin spice lattes that everyone’s drinking.  You could make a batch in advance and keep it in the fridge if you’re having a few people round.  And if the fancy takes you, you could add a little drop of something alcoholic to make it into a creamy cocktail.

Love Rachel 🎃


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