Homemade Pumpkin Spice Latte For Two

the created co. blog

It's the time of year where all we want to do is feel cozy.

Knit sweaters, flannel blankets, and pumpkin spice everything.

There is something special about creating your favorite cafe treats at home, and that is just what we have for you here today. A warm and creamy pumpkin spice latte alongside its new favorite partner, the dark chocolate chunk molasses biscotti.

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And the best part? No one has to miss out on this treat.

These delicious recipes are naturally vegan, gluten free, and made without using processed sugar. Meaning you can enjoy these more often with less restraint this cozy fall season. A simple, wholesome take on a few fall favorites for you to enjoy this weekend with someone special. Here’s to slow mornings and warm, fall sips. 

Pumpkin Spice Latté

Makes 2 Servings


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2 cups hemp milk (almond or soy work too)

1/4 cup pumpkin puree

2 tablespoons pure maple syrup

1 teaspoon pumpkin pie spice (recipe follows)

2 teaspoons vanilla

1/2 cup extra strong coffee, divided


Pumpkin Pie Spice

Makes 2 tablespoons. 

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Pumpkin Pie Spice Ingredients

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

1/2 teaspoon allspice

1/2 teaspoon ground cloves

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Coconut Whipped Cream

Makes a little over 1 cup.

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Coconut Whipped Cream Ingredients

1 can full fat coconut milk, refrigerated for at least 24 hours

1 tablespoon maple syrup

1/4 teaspoon vanilla

  • Remove the chilled coconut milk can from the refrigerator and open.

  • Scoop out the thick cream that has risen to the top. Discard the remaining water. 

  • In a mixing bowl, beat the cream with an electric mixer until it begins to break down and fluff up.

  • Add the maple and vanilla and continue beating until thick and airy (about 2 minutes).

  • Use on top of the latés and store any remaining in an airtight container in the refrigerator. Best if used within one week.

  • Mix the spices listed for the pumpkin pie spice and transfer to a small airtight jar. Use as needed throughout the season!

  • Brew the extra strong coffee and divide between two mugs.

  • Combine the rest of the ingredients listed for the lattés in a small saucepan on the stove. Bring to a low simmer while whisking until all of the ingredients have blended well with one another. Turn up the heat to medium, and continue whisking as the mixture heats and develops a layer of foam on the surface (it will be a small layer). Remove from the heat before it begins to boil over and divide the mixture between the two mugs.

  • Top each mug with a generous scoop of coconut whipped cream, a small pinch of additional pumpkin pie spice (if desired), and serve with the dark chocolate chunk molasses biscotti below. 

Dark Chocolate Chunk Molasses Biscotti

Makes 8 cookies.

Dark Chocolate Chunk Molasses Biscotti Ingredients

1 1/2 cups almond flour

1 teaspoon baking powder

pinch of salt

1/4 cup maple syrup

2 tablespoons coconut oil

1 tablespoon molasses

1/3 cup chopped dark chocolate

  • Preheat oven to 350F.

  • Roughly chop the dark chocolate and set aside. 

  • In a mixing bowl, combine the dry ingredients. Mix well with a fork, breaking up any clumps in the almond meal. Add the maple syrup, molasses, and coconut oil.

  • Using a fork, mix the wet into the dry until it begins to come together, then add the dark chocolate chunks and mix until you are able to form the dough into a cohesive ball with your hands.

  • Place the ball of dough on a parchment lined cookie sheet and shape into a rectangle about 4" wide, 10" long, and 1" thickness. Pat well to make sure there are no cracks.

  • Place in the oven and bake for 18 minutes. The edges should be a golden brown.

  • Remove from the oven, reduce the oven temperature to 325F, and let the biscotti fully cool (about 20 minutes). Using your sharpest of sharp serrated knives, carefully cut the biscotti into 1 inch slices and flip onto their sides. Take it slow to avoid turning your beautiful, fragile biscotti into a crumbly mess.

  • Return to the oven and bake at 325F for an additional 10 minutes. Then, let fully cool and harden before serving (or eat while warm and gooey like us because we have no patience). Store leftovers in a loosely sealed container on the counter to keep crisp. 

Put this all together, sit in your PJ's on Saturday morning and watch a sappy love movie with someone you love. It doesn't get much better than this. 

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HUGE thanks to Jessie of Faring Well blog for this recipe and post.  


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  • KJ | Om Nom Herbivore on

    All of these recipes look delicious!! Your mugs are sweet too!!

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