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).
The rest of this recipe
There's 3 more ingredients and 2 more steps to go.
The Borderless Kitchen Club opens every recipe in full, and the tools that go with them: one shopping list across everything you’re cooking, servings that scale, and cups instead of grams if that’s how you read.
New here? Making an account is free and opens one recipe of your choosing, for good. Start with this one and Rooibos Pumpkin Spice Latte is yours.
Ivana’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.
Club
Any question left?
Ask, and Ivana replies to you personally, signed Chef Ivana Sanshia. No bots, no canned answers.
Filed under
Picked by Ivana
Other dishes you might like
All recipes →Hand-picked to round out the meal — or simply to cook next.
