Finally! Not another oatmeal! And this one is PERFECT for the beautiful fall weather we’re not really experiencing here in Phoenix… LOL. Honestly, I don’t care if it’s still over 90F. I’m drinking this creamy, dreamy, delicious pumpkin spice golden milk latte anyway. Bet. 😉
I’m NOT a coffee drinker, so anything called “latte” in my book doesn’t have coffee. But if you want to add some, feel free to replace some of the water with it. My version has no caffeine, no refined sugar, and no hard-to-find or artificial ingredients. It’s easy peasy from start to finish, so let’s do this.
One thing I love about this is that you can heat it up and drink it hot or cool it down and have an iced latte instead! It’s perfect both ways. I promise. So try them both and let me know which way you like it better! It’s hard for me to tell, honestly. But I might add some cacao powder to the next one I make to see how that goes. I’ll keep you posted!
If you like golden milk like I do, check out my other recipes! The Original Golden Milk Latte, Chocolate Golden Milk Smoothie, Golden Milk Latte Cookies, Baked Golden Milk Oatmeal, and Hot Chocolate Golden Milk Latte. I hope you enjoy!
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard or #fruitsohard on Instagram. I’d love to see your creations. And don’t forget to cultivate some positivity and gratitude today. Tell me in the comments what you’re grateful for if you’d like. Vibe high, my friends!
A creamy, dreamy, delicious pumpkin spice golden milk latte perfect for cozy fall and winter mornings, evenings, and any time in between! And it's date-sweetened, so it's a wonderful warm or iced beverage to replace sugar-laden PSLs.
- 1/3 cup walnuts* (or 2 tbsp nut butter)
- 6 cups water
- 1 cup pitted dates (soaked if not already soft) (or liquid sweetener (maple syrup, agave) to taste)
- 2 tsp turmeric
- 2 tsp pumpkin pie spice**
- 1/4 tsp black pepper***
- (optional) 2 tsp maca powder
- 1/3 cup pumpkin puree
Place all ingredients in blender (like a Vitamix) and blend until smooth. In a high-speed blender, this should be about 30 seconds or so.
For a hot latte: Heat 1-2 cups in a small saucepan over medium or medium-high heat until just boiling (be careful not to scorch your milk). Then let cool until it's a comfortable drinking temperature and enjoy, stirring frequently as the turmeric can settle.
For an iced latte: Pour over ice and enjoy!
Place the leftovers in an airtight container and store in the fridge. When ready to drink another portion, heat in a small saucepan over medium or medium-high heat until just boiling or pour over ice. It'll store in fridge for up to 72 hours.
*Or any nuts you have on hand, really. Cashews, almonds, and pecans would work well too. This is the necessarily healthy fat needed to absorb fat-soluble turmeric. However, this could be replaced with 2 tbsp nut butter or (if you're okay with oil) 1 tbsp coconut oil.
**Here's a link for pumpkin pie spice in case you don't have a premade blend.
***I prefer less black pepper, but some is necessary to help make the turmeric the most bioavailable when consumed. If you're not concerned with that, feel free to add very little or skip it altogether.