how to make a pumpkin spice latte with healing herbs

How to Make a Pumpkin Spice Latte with Healing Herbs

Preparing and enjoying a pumpkin spice herbal latte is a perfect way to welcome autumn. This herbal latte is deeply nourishing on many levels. The base herbs of dandelion and burdock are packed with vitamins and minerals, and the spices — cinnamon, ginger, nutmeg, and allspice — help to warm us from the inside out as the weather cools. For me, it is treats like this that make the seasonal transition feel like a welcome snuggling in.

A closeup photograph of hands holding a freshly made pumpkin spice latte.

Cozy up with a good book and enjoy your pumpkin spice latte on a cold fall day.

Lattes for Self-Care

There is something decadent about enjoying a homemade latte. More than just a delicious drink, a latte is an experience. This pumpkin spice herbal latte mixes flavors of bitter, pungent, and sweet with the distinct autumnal taste of pumpkin.

I gift myself with one of these lattes as the mornings begin to have a chill to them, fully enjoying the preparation process. It begins with the aroma of roasting dandelion and burdock roots in the skillet. Then there is the mixing of the pumpkin puree with the butter, maple syrup, and spices. I do this in one of my beautiful, tiny pottery bowls.

Once the tea and pumpkin spice mix is blended together, it’s time to warm and foam the milk. There’s just something about pouring the foamy milk over the tea that heightens my anticipation for this delicious morning treat. Giving it a gentle stir and topping it with a dash of cinnamon provides the final heart-warming flourish.

I take this latte to my little kitchen window seat nook and savor each sip of its rich smoothness as the sun slowly begins to light up the sky. The experience is one of warmth and nourishment, and of slowing down to the pace of fully enjoying life’s wonders. This is the way to start an autumn day!

A closeup photograph of a pumpkin and two mugs full of pumpkin spice herbal latte.

You can make a latte for yourself or share this tasty drink with a friend.

How to Make a Pumpkin Spice Herbal Latte

Note: You can replace the tea with your favorite coffee or espresso and use this same recipe for a coffee pumpkin spice latte if you so desire.

Ingredients you’ll need…

  • 3 T dried dandelion root
  • 1 T dried burdock root
  • 2 cups water
  • 8 T pumpkin puree
  • 2 T maple syrup
  • 2 tsp. butter
  • 1 tsp. Cinnamon powder (+ a dash for the top)
  • 1/4 tsp. Ginger powder
  • 1/4 tsp. Nutmeg powder
  • 1/4 tsp. Allspice powder
  • 1 1/2 cups milk, oat milk, or other non-dairy milk of your choice
  1. Measure the dandelion and burdock root into a small dry skillet and roast over medium low heat, stirring often. You will know when the roots are fully roasted when they have turned a slightly darker color and are releasing their rooty aroma. It is important to keep them moving in the skillet so they do not burn.

A closeup photograph of a pan full of freshly roasted roots.

  1. Transfer the roasted roots into a small saucepan along with 2 cups of water. Bring the water to a boil and then turn down the heat to low. Cover and simmer gently for 20 minutes.
  2. While the roots are simmering, mix the pumpkin puree, maple syrup, butter, and spices together in a small bowl.

A closeup photograph of the latte ingredients being stirred in a small ceramic bowl.

  1. Transfer the pumpkin mixture to a blender.
  2. After the root tea has simmered for 20 minutes, strain out the roots, reserving the liquid. Measure 1 cup of the root tea into the blender and blend with the pumpkin mixture.

A closeup photograph of an herbal tea being poured through a fine mesh strainer.

  1. Gently heat the milk, removing it from the burner just before it starts to boil.
  2. Froth milk using a frother or by pouring it into a quart mason jar with a tight lid and shaking it for one minute until the milk has roughly doubled in volume. I found that holding the jar with a towel was helpful since the milk was very hot.
  3. Pour the blended tea into 2 cups (1/2 in each).
  4. Pour the milk over the tea to fill the cups.
  5. Stir gently and top with a dash of cinnamon or whip cream if you want to be extra decadent.

Yield: 2 large mugs



A closeup photograph of a pumpkin on a wood background.

Pumpkin is a delicious, nourishing food.

The Benefits of Pumpkin

Pumpkin is a nutritious fall food that is packed with beneficial vitamins and minerals. Pumpkin is particularly high in Vitamin A which can help to strengthen your immune system. It is also a good source of vitamins C and E. Pumpkin also contains antioxidants that can help neutralize free radicals that can lead to oxidative stress. So enjoy the pumpkin in this latte and maybe make some pumpkin soup for the family as well. Food is our best medicine!

A closeup photograph of freshly harvested dandelion roots on a wooden cuttingboard.

The Benefits of Dandelion Root

Though often considered a pesky weed, dandelions actually have some pretty amazing health benefits. We’ll focus on dandelion roots because that is the part of the plant we are using for our latte but know that the leaves, flowers, seeds, and even the sap have properties that make them beneficial for humans.

Dandelion roots are high in micronutrients and phytonutrients like iron, manganese, carotenes, calcium, and potassium. They are also high in inulin, a starchy carbohydrate that can act as a prebiotic to help restore gut health.

In addition, dandelion roots help support liver and gallbladder health. The roots are cooling and gently stimulating so they can help move stagnation in these organs, which helps keep them healthy and functioning at full capacity. This leads to more efficient digestion, preventing the many ailments that can arise when our bodies are struggling to digest our food.

A closeup photograph of a freshly harvest burdock root on a cuttingboard.

Burdock roots are tasty and nourishing.

The Benefits of Burdock Root

Like dandelion, burdock roots are a nutrient dense food, containing vitamins and minerals like calcium, potassium, and magnesium. The roots are also high in antioxidants, and their high inulin content also makes them a prebiotic that can help to restore our gut health.

Burdock is particularly helpful for keeping our skin healthy. Herbalists like Rosalee de la Forêt, jim mcdonald, and Mathew Wood attribute this to burdock’s positive effect on our sebaceous glands which secrete an oily substance called sebum which helps lubricate the skin and is also antimicrobial.

A closeup photograph of warming spices like ginger, clove, nutmeg, and star anise on a ceramic plate.

Warming spices in this latte make it a perfect drink for a cold fall day.

The Benefits of Cinnamon, Ginger, Nutmeg, and Allspice

These herbs are added to the latte mix primarily for their warming qualities and their pleasing pungent taste. Cinnamon and ginger will help increase circulation. Nutmeg is also warming, and it has a deeply relaxing effect, which makes it particularly lovely for our slow savoring of the morning. All of these herbs will help facilitate digestion.

Enjoying Your Latte

You’ll notice this latte recipe is for two cupfuls. I thought you might want to share one of these delicious treats with someone you love. As the days get shorter perhaps you will want to cozy up by the fire with your sweetie and these pumpkin spice lattes. My daughter also absolutely loved it, and I can imagine you sharing it with a dear friend as well.

This latte will bring nourishment and warmth to anyone you share it with, and it will also gently whisper about the joys of the coming season. So, I invite you to take some time out and prepare and enjoy a latte or two. I’d love to hear about your experiences in the comments below!

A closeup photograph of a mug full of a latte next to some cinnamon sticks and dried orange slices.

You can enjoy your latte on its own or pair it with a yummy snack.

What is in a pumpkin spice latte?

A pumpkin spice latte is usually made with a base of coffee or espresso. In this recipe I have used a roasted dandelion and burdock root tea as the base. Since these are bitter herbs they contribute that flavor to the latte (as the coffee would normally do). These lattes also include pumpkin puree and warming, pungent spices like allspice and ginger. Finally, there is a foamed milk component that makes the latte into a smooth, decadent treat.

What is the taste of a pumpkin spice latte?

Pumpkin spice lattes combine the taste of a holiday pumpkin pie complete with whip cream, with the bitter taste of coffee (or in my recipe roasted dandelion and burdock root tea). The flavors combine beautifully for a truly unique and delicious taste experience.

Why do people love pumpkin spice?

Pumpkin spice is a beloved fall flavor. As the weather turns cooler with the coming of the fall equinox, winter squash like pumpkins begin to ripen on the vine, so the earthy, sweet taste of pumpkin is one of the gifts of this seasonal change. Adding pungent spices like allspice, nutmeg, ginger, and cinnamon to pumpkin puree bring delicious flavors and also a comforting warming quality to the mix. To me the taste of pumpkin spice is the taste of curling up by a warm fire in a cozy blanket with someone I love.



  1. This recipe looks soooo yummy! I can’t wait to try it!

    But wherever did you get those awesome mugs? ;) Someone who loves you must have picked them out special… someone who’s really cool and also loves herbs…

    • Thanks for the mugs, Rosalee! Can’t wait to hear what you think of the latte!

    • I NEED to know where these mugs came from! Please!

      • You’ll have to ask Rosalee. She gifted them to us. :-)

  2. This looks and sounds wonderful! Really keen to try… Thanks for sharing, how do you make the pumpkin purée?

    • Hi Kerry Ann. You can buy pumpkin purée in a can if you want to make it easy on yourself. To make it from scratch, you need to bake a pumpkin. You can do this by making some slits in the top of a pie pumpkin with a knife, and then putting it on a cookie sheet in the oven on 350 for about 1 1/2 – 2 hours – until it it is soft. Then, cut the pumpkin in half and scoop out the seeds. Then scoop the soft flesh away from the skin into a blender. Blend for a minute or so, and voila, pumpkin purée.

      Enjoy your latte!

  3. I’ll have to try this. I’m not super into the pumpkin spiced latte craze, but I am into all the things in your latte, especially roasted burdock decoction 🤤 I’ll be making this with coconut milk because of my dairy (and nut & seed) sensitivities, maybe adding some coconut oil in place of the butter or just leaving it out. I usually just foam my herbal lattes by adding it into the vitamix and ramping it up to high for a few seconds. Any reason you don’t just add the milk to the blender and foam it that way?

    • Hi Amy. I think the blender method should work great. Maybe pour the tea out first and then foam the milk separately and pour it over the tea for the full latte effect. Enjoy!

  4. I made this tonight and it is truly incredible. I had tiny edits due to supplies on hand (fresh burdock and dried allspice added at point of water decoction). The nourishment is tangible and I will be sharing this recipe. Thank you!!

    • You are so welcome! I’m glad you enjoyed it.

  5. Thanks for the wonderful recipe, Kimberley! I made it this morning and loved it! Instead of the pumpkin puree, I used butternut squash puree, as that’s what I had, and homemade cashew milk, but I skipped the frothing part, as I’m not a fan of frothy things. Everything else I did as in the recipe, and it turned out so good! I’m impressed that you were doing all that as the sun was coming up. It was a wee bit later here :-)

    • I’m glad you enjoyed it, Jaya!!

  6. I love pumpkin spice (real pumpkin spice) anything, including ice cream, and the receipe sounds wonderful. But, honestly, who has the time to spend an hour making a cup of tea in the morning, and doing all that clean up of skillet, pan, blender, and milk container!!! It seems like a week-end project to me. Am I missing something? Is there a way to prepare this ahead for several cups?

    • Hi Dianna. I think this recipe does lend itself well to being a special weekend-end treat! If you wanted it as more of an everyday thing, there are certainly parts that could lend themselves to that. You can roast a larger batch of roots ahead of time so that you can just add 4 tbs of the mix to your water each morning to make the tea. You could also certainly make the pumpkin and spice mix ahead of time and have it in a container in the fridge for the week. You could probably also skip the blender and just whisk the pumpkin mixture into the tea before adding the milk. Have fun experimenting!

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