I was never a big fan of coffee but I always loved the Pumpkin Spice Latte from Starbucks. You know which one I'm talking about, right? The best latte in the world, or at least that is how it tasted to me when I first tried it. And from that first taste a few years ago I know I had to recreate this recipe. My homemade low FODMAP Pumpkin Spice Latte is a dream come true! It tastes just like the Starbuck's one while at the same time is completely low FODMAP and easy to digest!
Low FODMAP Pumpkin Spice Latte Recipe
This Pumpkin Spice Latte is pumpkin infused, naturally sweetened, perfectly spiced, customizable and so delicious! Plus it is super easy to digest, low fodmap, healthier and with an option to make it vegan!
How to make this Low FODMAP Pumpkin Spice Latte Recipe.
It is super simple to make it! You will only need 6 ingredients and 20min of your time!
For the detailed step-by-step instructions scroll at the end of this page!
How to make this Low FODMAP Pumpkin Spice Latte Vegan?
This Low FODMAP Pumpkin Spice Latte is customizable and can be made vegan! Just replace the lactose-free milk with dairy-free milk like (almond or coconut).
* fodmap tip:
In this recipe, I use canned pumpkin puree. Canned pumpkin puree is Low FODMAP in 75g per portion. In this recipe, I use 30g for 2 servings.
*Another option is using Japanese Pumpkin and making a puree yourself. That type of pumpkin is a low FODMAP pumpkin.
*If you are making it dairy-free, choose milk that is low fodmap, (the ones to avoid are, soy milk (made from the soybeans) or oat milk.
*As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself of which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet App
Recipe
Low FODMAP Pumpkin Spice Latte
Ingredients
- 500 ml full fat lactose-free milk (or dairy-free milk) * see FODMAP notes (2 cups)
- 4 tablespoon pumpkin puree * see FODMAP notes
- 1 ½ tablespoon Maple Syrup
- 2 teaspoon pure vanilla extract
- ½ teaspoon pumpkin pie spice
- ½ cup hot brewed strong coffee
Optional
- lactose-free whipped cream
- pumpkin pie spice
- cinnamon stick (for garnish)
Instructions
For Hot Version
- In a saucepan whisk together milk, pumpkin puree, and maple syrup.
- Cook over medium heat, stirring frequently, until hot and steamy. Don't let it boil.
- Remove from heat, whisk in the pumpkin pie spice and the vanilla.
- Whisk in the coffee and continue to whisk until frothy. Taste and adjust flavor as needed, adding more spices to taste, espresso coffee or maple syrup for sweetness.
For Iced Version
- Add all ingredients to a jar with a lid and stir to combine. Then add ice, secure lid, and shake for about 30 seconds to combine.
For Serving.
- Divide between two coffee mugs.
- Garnish with whipped cream, pumpkin pie spice or cinnamon stick.
- Enjoy:)
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