Rooibos Pumpkin Spice Latte
Caffeine-free, iced or warm.
Caffeine-free, cosy and full of autumn — this is the rooibos pumpkin spice latte you did not know you needed. I brew the rooibos first, then whisk coconut milk with pumpkin purée, pumpkin spice and a little agave until it turns smooth and frothy. Pour it over the tea, dust it with cinnamon, and you have your new autumn ritual.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Brew the rooibos tea. Cool it for an iced latte, or keep it warm for a cosy one.
- 2
Whisk the coconut milk, pumpkin purée, pumpkin spice, and agave together until smooth and frothy (use a milk frother, small whisk, or blender). For a warm latte, heat the mixture gently on the stove until steaming.
The rest of this recipe
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Ivana Sanshia’s note
Strong Brew: Steep the rooibos tea generously (at least 5 minutes with two teabags) so its earthy, sweet, woody base notes shine clearly through the creamy spiced milk.
Milk Choice: Unsweetened carton coconut milk or oat milk creates the best smooth, drinkable latte texture without being overly heavy.
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