Pumpkin & Earl Grey Latte


  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15
  • Yield: 1 1x

Description Yum

A freakin’ beautiful coffee-free latte that just happens to be orange. Earl Grey lovers beware: you may never go back to a normal cuppa again.



  • 1 Earl Grey tea bag
  • 1/2 cup unsweetened almond milk 
  • 3 heaped tablespoons pumpkin purée
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon, ¼ teaspoon
  • Ground ginger, ¼ teaspoon nutmeg
  • A small pinch of sea salt
  • 1/4 cup double cream for the for the topping (optional)
  • Frother (my favourite is this one)

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  1. In a small saucepan, bring 1/2 cup water to a gentle boil. Remove from heat, drop in the tea bag, and let steep for 5 minutes. Take out tea bag.
  2. Add the almond milk, pumpkin purée, honey, vanilla, spices and salt to the pan. Whisk until well blended.
  3. Return the mixture back to a gentle heat. In a glass measuring jug, pour the almond milk. Heat on high in the microwave for two minutes. Pour in the double cream. Using the hand-frother, froth the milk mixture into a light but creamy foam*. 
  4. Remove the pumpkin tea blend from the heat, and ladle into a mug (or two tea cups, if you’re sharing). Top with cream foam. Dust with cinnamon.
  5. Pumpkin bliss.


TIP: If you’re a froth-newbie, try tilting the jug towards you and angling the frother away from you, but keeping submerged in the mixture. Switch on. (If you get sprayed, know that this is a very common part of the frother initiation period. I still get doused from time to time!)