Cinderella Latte with White Pumpkin (Lacto-Free Magic Hug in a Mug)

Let me introduce you to one of the dreamiest, coziest autumn drinks I’ve ever made: the Cinderella Latte with White Pumpkin.
It’s warm, spiced, creamy, and (by happy accident) completely lacto-free ♥

I didn’t actually plan it that way, but once I put everything together, I realized there wasn’t a single drop of dairy in it.
And honestly? It’s better like this. Non-dairy milk heats more gently, and it pairs beautifully with the soft sweetness of white pumpkin. Think fairy tale comfort in a mug.

Kitchen Witch Lore

If you’ve ever stood barefoot in your kitchen stirring something magical into a pot, this latte was made for you.

This potion is packed with metaphysical goodness for the autumn season.
Pumpkin spice, with its cinnamon, nutmeg, ginger, clove, and allspice, is pure seasonal magic. These spices warm the body, comfort the soul, and call in protection, abundance, and inner fire.

Coffee, the dark elixir at the heart of this drink, is sacred too. In witchcraft, it represents grounding, clarity, energy, contemplation, and retreat.
It’s a symbol of autumn’s inward spiral, when the days darken and we return to ourselves.

And then there’s Cinderella, the pumpkin carriage, the fairy godmother, the transformation.
That’s a witch story… A story about white magic, kindness, and the joy of helping someone shine.
This latte is your sweet little spell for embracing change, calling in warmth, and wrapping yourself in soft, enchanted vibes.

Make it for yourself. Or make it for someone you love.

A Family-Friendly Ritual

Want to turn this into a cozy fall moment with the kids?
Use decaf coffee and tell the story of Cinderella by candlelight. Add cinnamon sticks and tiny cookies. Let the magic linger.

Cinderella Latte with White Pumpkin (Lacto-Free Magic in a Mug)

Recipe by ScarletCourse: Beverage, Hot DrinkCuisine: Seasonal, Autumn InspiredDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

180

kcal

Ingredients

• 1 tablespoon white pumpkin puree
  (substitute orange pumpkin puree if that’s what you have)

• 1 cup non-dairy milk
  (I used coconut milk, but rice or soy works beautifully too)

• ½ cup strong brewed coffee or 2 shots of espresso

• 1 to 2 teaspoons pumpkin spice, plus a little for garnish

• ½ teaspoon fresh grated ginger

• A splash of vanilla extract

• 2 to 3 tablespoons coconut sugar (or sub with regular sugar, honey, or maple syrup)

• ¼ cup full-fat coconut milk (chilled overnight)

• 1 tablespoon powdered sugar

Directions

• Make the magic base
  Brew your coffee.
  In a small pot, gently heat the non-dairy milk over low heat.
  Before it boils, add the pumpkin puree, sugar, vanilla, and pumpkin spice. Whisk it all together with intention. Stir in the fresh ginger and let it simmer gently for one more minute. Then remove from heat.
• Step 2 – Whip it good
  Grab the coconut milk from the fridge. It should be thick and creamy, like soft ice cream.
  Scoop it into a bowl, add powdered sugar, and whip it using a hand blender (or regular blender) until it becomes fluffy and light.
• Step 3 – Build your cup
  In your favorite mug, pour the spiced milk and coffee together.
  Top it with a generous spoonful of coconut whipped cream. It will dip, swirl, and eventually float – turning into a gorgeous snowy foam.
  Sprinkle with pumpkin spice for a final touch.

Notes

• 🍂 Tips from the Cauldron
  If you swap coconut milk for regular dairy milk, heat it slowly. It scalds easily.
  Add more pumpkin spice if you like things bolder. I kept it medium-spicy.
  For a full-on cozy day, pair this with gingerbread pancakes or thick slices of warm banana bread.