Pumpkin Spice Guayusa Tea Latte (Coffee Alternative)

Smooth Energy Alternative-Creamy Pumpkin Spice Guayusa Tea Latte

When the “ber” months roll around, the craving for a cozy pumpkin spice drink is real. But if coffee leaves you feeling anxious and jittery, or if you can’t stomach the grassy, earthy bitterness of matcha finding a delicious seasonal latte can be a challenge.

Meet the Pumpkin Spice Guayusa Tea Latte.

Why You’ll Love Guayusa Over Coffee and Matcha

• Smooth Energy: Like Matcha, guayusa provides a more gradual balanced release of natural energy without the spike-and-crash associated with coffee.
• Naturally Sweet Profile: Unlike matcha, which requires heavy sweeteners to mask its grassy taste, guayusa has a rich, slightly nutty, and naturally sweet profile that pairs effortlessly with fall spices.
• Tannin-Free: Traditional black and green teas turn bitter when over-steeped. Guayusa remains smooth no matter how long it sits in hot water.
• Word of Wisdom Friendly: Because guayusa is an herbal tisane made from the Ilex guayusa plant, it serves as a wonderful herbal alternative for those avoiding traditional black or green tea leaves.

Guayusa Health Perks

This Pumpkin Spice Guayusa Tea Latte is mostly just a tasty drink. I’m not claiming this drink will cure or heal anything- thats for real scientists and medical researchers to decide. But I do think it’s a much better choice than an energy drink, and there are some intriguing claims tea companies are making about Guayusa. I did a search for any real endorsed research on the claims. Linked below.

Caffeine Free Version

This Pumpkin Spice Latte can be made with a rooibos chai tea for a caffeine free version. Perfect for those that are sensitive to caffeine or avoiding caffeine in pregnancy or other health conditions. Rooibos is also a great tea to use if you want to drink multiple pumpkin spice drinks in a day.

Pumpkin Spice Guayusa Tea Latte

Servings 2 drinks

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Ingredients

Pumpkin Spice Syrup

• 1/2 cup water
• 1/2 cup packed brown sugar
• 1/4 cup pumpkin purée
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• Pinch of ground cloves
• Pinch of kosher salt

For the Lattes

• 2 guayusa tea bags
• 1 1/2 cups hot water
• 1/2 cup milk plus more as desired
• 3 –4 tablespoons Pumpkin Spice Syrup to taste
• Cinnamon for serving

Cream Topping

• 4 tbsp cream
• 2 tsp pumpkin spice syrup to taste
• 1 Pinch turmeric optional

Instructions

Make the Pumpkin Spice Syrup

• Combine the water, brown sugar, pumpkin purée, cinnamon, ginger, nutmeg, cloves, and salt in a small saucepan.
• Bring to a gentle simmer over medium-low heat, whisking until the sugar dissolves and the pumpkin is completely incorporated. Reduce the heat and simmer gently for 5–7 minutes, stirring occasionally, until fragrant and slightly thickened.

Strain

• Remove from the heat and pour the syrup through a fine-mesh strainer into a jar. Press gently with the back of a spoon to extract the syrup, but don't force all of the pumpkin solids through.
• Set aside. The syrup will thicken slightly as it cools.

Brew the Guayusa

• Bring 1 1/2 cups water to just below a boil. Add the guayusa tea and steep for 7 minutes for a strong brew that can stand up to the pumpkin syrup and milk.
• Remove the tea bags.

Build the Lattes

• Divide the hot guayusa between two serving glasses or mugs. Stir 1 1/2–2 tablespoons Pumpkin Spice Syrup into each mug, adjusting to taste.

Iced (optional)

• For an iced latte, skip the mug and fill a glass about 3/4 full with ice, then pour the hot guayusa and syrup mixture over the ice to cool it as you pour.

Froth the Milk (warm version)

• Warm the milk until steaming, then pour it over each latte.
• Froth the warm cream with some more pumpkin spice syrup (to taste), and turmeric (optional), then spoon the foam over the top.

Cold Foam (iced version)

• Pour the cold milk into the iced tea
• Froth the cold cream with some more pumpkin spice syrup (to taste), and turmeric (optional)
• Finish with a dusting of cinnamon or freshly grated nutmeg and serve immediately.

Notes

The Pumpkin Spice Syrup can be made ahead and refrigerated in an airtight container for about 1 week. Shake or stir before using. A little natural separation from the pumpkin is normal.