The Ultimate Pumpkin Spice Latte Made with Detoxifying Herbs
This pumpkin spice latte with detoxifying herbs embraces the flavor of the season while giving your liver a healthy boost with no jitters. It’s caffeine-free and customizable just like your favorite traditional espresso latte. It’s also full of nutrients that better support the female body without the coffee shop price tag.
In the last twenty years or so, marketing in America says pumpkin spice season starts in early August. I say, “What’s the rush?!” Despite what the calendar indicates, summer tends to linger until the end of September around here.
It’s about that time when the mornings and nights meet you with a fresh crispness in the air, while the midday sun radiates summertime temperatures. The leaves fade from dark green to bold, bright colors and gently fall to the ground. The slow turning of summer into autumn is when I tend to reach for my pumpkin spice.
This year, my go-to homemade pumpkin spice latte brews with earthy detoxifying herbs instead of coffee or espresso. I’ve had a desire to give up coffee for awhile now for health reasons (yes, even decaf!) and herbal teas are my alternative warm beverage of choice.
Dandelion root, ground milk thistle and burdock root make up the heart of this latte. Each provides a unique flavor profile with nutrients that come from deep within the soil.
If you’re looking for a healthier, more nourishing beverage with all the cozy flavors of fall this year, this herbal pumpkin spice latte will soon be your new favorite drink of choice!
Why You’ll Love This Pumpkin Spice Latte
Deeply nourishing – Each herb offers its own unique set of health benefits including antioxidants and minerals. All three contribute to liver and digestive health by gently detoxing and protecting cells from further damage. More benefits are discussed below.
Caffeine-free – Coffee has long been touted as healthy and perhaps it is when grown organically and responsibly consumed. However, by nature coffee is acidic and makes your body the same when you drink it.
An acidic body leaches minerals from bones and organs, causing metabolic disease and other issues in the body like thyroid and kidney disfunction and reproductive harm. Plus, this delicious herbal latte won’t leave you jittery one minute and crashing the next.
Customizable – My two latte methods are simply guidelines for a warm cozy fall beverage. Make it your own by using your preferred ingredients, just like at your favorite local coffee shop!
More budget-friendly – Yes, you’ll need to purchase one or all of these herbs if you can’t forage for them on your own, but the number of lattes you’ll make for that amount far surpasses the number of drinks made at a coffee shop.
The Health Benefits of Detoxifying Herbs
So when an espresso latte tastes so satisfying and delicious, why would anyone choose to make this herbal pumpkin spice latte instead? Well, for someone looking for a traditional autumn beverage, this combination of herbs closely resemble the deep flavor of coffee, especially when roasted before brewing.
Once brewed, the strong herbal decoction pairs perfectly with the flavor of pumpkin, pumpkin spice mix, sweetener and frothy milk. It also provides wonderful health benefits from each herb, leaving the body full of nourishment instead of nutrient-deprived after an overly sweet chemically laden pumpkin spice latte from the coffee shop.
Dandelion Root
There is a little known book by the title “Dandelion Medicine” by Brigitte Mars. Inside is all things dedicated to the healthy, hearty dandelion and all its parts. What’s considered a pesky weed by most is actually free healing nourishment provided by Mother Nature.
The root alone contains many healthy nutrients. Some of the most commonly known ones are choline (helps metabolize fats), iron (good for blood health), pectin (aids in detoxing especially heavy metals and radioactive toxins), potassium and zinc (immune support).
While the dried root brews up nicely in this latte, I also encourage you to harvest it fresh if you can and eat it on a salad, fried up as a side dish or on top of a pasta dish. Get all the nutrients you can from this amazing herb!
Milk Thistle
Milk thistle, also known as Silybum Marianum, is a powerhouse for the liver. The most active component in milk thistle is Silymarin.
Silymarin is a strong antioxidant, which neutralizes free radicals and oxidative stress that cause liver damage. It helps liver cell membranes repel toxins and aids in repairing cells already damaged. Silymarin is also anti-inflammatory, supports digestion by stimulating bile production and increases milk production in breastfeeding mothers. All good reasons this pumpkin spice latte is better for the ladies.
Burdock Root
Burdock root is another helpful herb that aids the body in detoxing through the liver and lymphatic system. Its nutrients help clear skin conditions like eczema, psoriasis, acne and infections, while also stimulating digestion and appetite. The remainder of the burdock plant also provides lots of other healthy benefits as well.
Read more about these and many other herbs in “The Beekeeper’s Apothecary, A Foundational Guide to Becoming Your Own Herbalist” by Kaylee Richardson.
Helpful Tips for the Best Herbal Pumpkin Spice Latte
- The herbs listed are just one of many that could be used for an herbal pumpkin spice latte. Use the combination of all three or combination of two or simply a single herb. Black tea or chai tea are another delicious option for this tea latte.
- To create a more robust flavor, roast the herbs before brewing and then make a decoction. A decoction is basically a strong tea infusion. With a tea, herbs are steeped for about five minutes. For a decoction, herbs steep and simmer until the liquid reduces by half.
- If you make the pumpkin syrup, use canned or homemade puree. For the strongest flavor, simmer puree and water until liquid reduces by half. Adjust the amount of spice to your preferred taste and use your favorite sweetener or whatever you have on hand. Honey is only a suggestion.
To learn how to cut a pumpkin to make your own homemade puree, read all about it in this post here!
- If you have an espresso machine with a milk frother, use that to warm and froth milk instead of a hand held one. I also froth my milk in a jar because my frother tends to splatter everywhere, but you can do it directly in a mug or to-go tumbler.
- To save time in the mornings, I suggest you brew a large batch of the herbal tea/decoction to store in the fridge so it lasts all week. That way, all you need to do is warm up the tea and milk and go. If you use the pumpkin syrup, that should last you a week to ten days stored in the fridge as well.
Ingredients for Pumpkin Spice Latte
Dandelion root, milk thistle, burdock root – I have each of these linked to their own webpages for ordering at Azure Standard. They are my go-to source for herbs I don’t grow on my own. The dandelion root, however, I forage on my own from my garden all season long.
It’s best harvested in the fall since the energy is mostly in the roots at that time. Only harvest from organic, non-sprayed dandelions. The same goes if you forage and harvest your own milk thistle and burdock root.
Store these dried herbs in an airtight container away from light, heat and moisture to retain nutrients and for the best texture.
Filtered water – Good clean water better assists these herbs in their healing and detoxifying benefits.
Milk of choice – Choose your milk of choice but note that not all will froth up the same as dairy milk.
Sweetener of choice including pumpkin syrup (optional) – Use regular white sugar, maple syrup, molasses or any other sweetener of choice in place of honey.
Pumpkin pie spice mix – Buy the mix or make your own according to this ratio: 2 parts cinnamon, 1 part clove and ginger and 1/2 part nutmeg.
Vanilla
Equipment Needed
Saucepan(s)/Tea kettle
Stir spoon, strainer, and measuring spoons
Jar/Mug or to-go tumbler
How to Make a Pumpkin Spice Latte with Herbs
Step-by-Step Instructions
Latte Method One – With Pumpkin Syrup
1.) In a saucepan, whisk together the pumpkin puree and water.
Bring to a boil, then turn down the heat and simmer until liquid reduces by half.
2.) Next, strain the liquid into a jar and stir in the honey and pumpkin pie spice.
3.) Add herbs to a skillet and roast until they deepen in color and smell earthy and toasted.
This step is optional, but delicious. Roasting provides another depth of flavor to the latte, but it’s also good without it.
4.) Pour herbs into a tea kettle or saucepan and cover with water. Herbs may also be placed in a disposable or reusable tea bag instead.
Bring to a boil then reduce heat and simmer about 10 minutes. Simmer longer for an even stronger flavor.
At the same time, in another saucepan, simmer the milk on low heat until thoroughly warmed.
5.) In a mug, add the pumpkin syrup and vanilla.
Pour the tea through a strainer until the cup is half to three-quarters full, depending on how much milk you like.
6.) Transfer warmed milk into a jar or directly into a to-go tumbler.
Use a hand held frother to create a light and airy texture in the milk. Pour over the sweetened tea mixture.
Sprinkle the top with pumpkin spice mix (optional) and enjoy!
Latte Method Two – With Molasses or Sweetener of Choice
1.) Follow the instructions above, but eliminate steps one and two.
Instead, add molasses or sweetener of choice, vanilla and pumpkin spice mix to a mug or to-go tumbler.
2.) Continue with remaining steps and top off with a dash of pumpkin spice mix. Enjoy!
FAQ’s for Herbal Pumpkin Spice Latte
Is this latte recipe caffeine-free?
Yes, this is a caffeine-free latte recipe so it’s safe for those who want to avoid caffeine all together or simply to enjoy as an afternoon or evening beverage.
Is this herbal latte safe for everyone to drink?
Pregnant and breastfeeding moms should drink with caution and use all herbs carefully. Consult with your healthcare provider before consuming the herbs in this latte. Also, if you are allergic to any herbs in the Asteraceae or daisy family, drink with caution since all three of these herbs come from the same family.
What does this latte taste like compared to an espresso latte?
The overall body and mouth feel is lighter on the tongue than an espresso latte. The herbs provide an earthy flavor profile which deepens if you roast them first before brewing. Simmering the herbs longer for a stronger decoction also gives the flavor more depth. When paired with molasses and the spices, I think it tastes the most like a traditional espresso pumpkin spice latte.
More Recipes From Becky’s Fall Kitchen
Quick and Easy to Make Dandelion Root Tea Latte
Homemade Apple Cider Vinegar | Healthy, Simple and Frugal
The Best Homemade Pumpkin Sausage Soup for Fall
How to Make Homemade Pumpkin Hand Pies with Honey Icing
The Best Easy Apple Spice Muffins with Zucchini for Breakfast
Thank you for stopping by my blog! If you make this cozy herbal pumpkin spice latte and love it, please come on back and leave it a 5-star review! Tag me with your photos on Instagram @beckybuttlesamericana
Happy Fall! –Becky
Easy Homemade Pumpkin Spice Latte | Non-Caffeinated | Detoxifying
This pumpkin spice latte with detoxifying herbs embraces the flavor of the season while giving your liver a healthy boost with no jitters. It's caffeine-free and customizable just like your favorite traditional espresso latte. It's also full of nutrients that better support the female body without the coffee shop price tag.
Ingredients
Pumpkin Syrup
- 14 oz. pumpkin puree - canned or homemade
- 3 cups (720g) water
- 3/4-1 cup (255g-340g) honey
- 1 teaspoon pumpkin pie spice (or to taste)
Latte Ingredients
- 2 cups (475g) water
- 1/2 tablespoon each dandelion root, ground milk thistle and burdock root
- 1 cup (240g) milk
- 1/4 teaspoon vanilla
- 1-2 tablespoons molasses or sweetener of choice (if pumpkin syrup isn't used)
- 1/4-1/2 teaspoon pumpkin pie spice (if pumpkin syrup isn't used)
Instructions
Latte Method One - With Pumpkin Syrup
1.) In a saucepan, whisk together the pumpkin puree and water. Bring to a boil, then turn down the heat and simmer until liquid reduces by half.
2.) Next, strain the liquid into a jar and stir in the honey and pumpkin pie spice.
3.) Add herbs to a skillet and roast until they deepen in color and smell earthy and toasted.
This step is optional, but delicious. Roasting provides another depth of flavor to the latte, but it's also good without it.
4.) Pour herbs into a tea kettle or saucepan and cover with water. Herbs may also be placed in a disposable or reusable tea bag instead. Bring to a boil then reduce heat and simmer about 10 minutes. Simmer longer for an even stronger flavor.
At the same time, in another saucepan, simmer the milk on low heat until thoroughly warmed.
5.) In a mug, add the pumpkin syrup and vanilla. Pour the tea through a strainer until the cup is half to three-quarters full, depending on how much milk you like.
6.) Transfer warmed milk into a jar or directly into a to-go tumbler. Use a hand held frother to create a light and airy texture in the milk. Pour over the sweetened tea mixture.
Sprinkle the top with pumpkin spice mix (optional) and enjoy!
Latte Method Two - With Molasses or Sweetener of Choice
1.) Follow the instructions above, but eliminate steps one and two.
Instead, add molasses or sweetener of choice, vanilla and pumpkin spice mix to a mug or to-go tumbler.
2.) Continue with remaining steps and top off with a dash of pumpkin spice mix. Enjoy!
Notes
- The herbs listed are just one of many that could be used for an herbal pumpkin spice latte. Use the combination of all three or combination of two or simply a single herb. Black tea or chai tea are another delicious option for this tea latte.
- To create a more robust flavor, roast the herbs before brewing and then make a decoction. A decoction is basically a strong tea infusion. With a tea, herbs are steeped for about five minutes. For a decoction, herbs steep and simmer until the liquid reduces by half.
- If you make the pumpkin syrup, use canned or homemade puree. For the strongest flavor, simmer puree and water until liquid reduces by half. Adjust the amount of spice to your preferred taste and use your favorite sweetener or whatever you have on hand. Honey is only a suggestion.
- If you have an espresso machine with a milk frother, use that to warm and froth milk instead of a hand held one. I also froth my milk in a jar because my frother tends to splatter everywhere, but you can do it directly in a mug or to-go tumbler.
- To save time in the mornings, I suggest you brew a large batch of the herbal tea/decoction to store in the fridge so it lasts all week. That way, all you need to do is warm up the tea and milk and go. If you use the pumpkin syrup, that should last you a week to ten days stored in the fridge as well.
I’m a wife and homemaker inspiring old-fashioned skills for a homemade, self-sufficient lifestyle, always with a warm beverage in hand. Homemade Recipes. Gardening. Preserving. Healthy Living.
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