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Pumpkin cider "latte" is the coffee-shop drink our kids invented on a cool fall morning — no coffee in it, just pumpkin, apple cider, and coconut milk warmed with cinnamon. It's what they sip when they want to pretend they're the grown-ups. Ten minutes on the stove and four mugs are ready.
Pro Tips
- Whisk constantly while the pumpkin, juice, and coconut milk heat — pumpkin purée settles to the bottom and scorches if left alone.
- If you're using a cinnamon stick, drop it in for the whole simmer and remove it before serving; ground cinnamon goes in at the end with the nutmeg, off the heat.
- Pull the pan off as soon as it just begins to boil, about 10 minutes — a hard boil can curdle the coconut milk.
- Strain before serving for a smooth, latte-like sip without pulpy pumpkin flecks.
- It keeps for up to several weeks, so a big batch means warm mugs all season.
Frequently Asked Questions
Is there any coffee in a pumpkin cider latte?
None at all — it's named after the coffee drink because the kids loved pretending. It's pumpkin purée, apple juice or cider, and coconut milk with warm spices.
Can I use full-fat coconut milk instead of light?
Yes — boxed or light canned coconut milk keeps it easily drinkable, but full-fat makes it richer and more like a true latte.
Why strain the latte before serving?
Straining removes the pumpkin pulp, so the drink pours smooth like a café latte instead of a thin purée.
Does it need added sweetener?
No — the apple juice or cider is the only sweetener, and it carries the whole drink.
Recipe Card
Ingredients
Method
- 1.
- In a medium saucepan, whisk together the pumpkin, juice, and milk over medium heat.
- 2. If using cinnamon stick, add to pot.
- 3.
- Simmer until it just begins to boil while constantly stirring, about 10 minutes.
- 4.
- Whisk in powered spices until combined and remove from heat.
- 5.
- Strain and server warm; store for up to several weeks.
