Nothing signals fall’s arrival like the yearly seasonal debut of Starbuck’s Pumpkin Spice Latte, right? 🙂
But this year, much of the drink’s attention has fallen prey to Food Babe for containing some pretty nasty ingredients. (and just a side note – I love Food Babe and commend her for taking steps to move the needle in the right direction to rid our food of unsafe ingredients. The world needs people like her. However, I get that she can sound a little extreme – when it comes to even my own health, I don’t adhere to an all or nothing approach. Do the best you can as often as you can, and don’t sweat the rest.)
So in the spirit of finding healthier ways to enjoy our favorite foods, here is an easy, delicious homemade Pumpkin Spice Latte.
And unlike it’s Starbuck’s counterpart, this one is made with REAL pumpkin, so you’re getting a good dose of vitamins, fiber, and antioxidants that help protect your skin, your eyes, and your heart.
Here is the link to Food Babe’s post on Starbuck’s Pumpkin Spice Latte (she has a great recipe too!) And with a Starbuck’s latte running around $5 and containing 50g of sugar (the recommended daily dose is 24g), you’re saving your health, your waistline, AND your wallet!
The Perfect Pumpkin Spice Latte
2 tablespoons of pumpkin (canned is fine, BPA free cans are best)
1/2 teaspoon pumpkin pie spice
1 -2 tablespoons Grade B Maple Syrup (I prefer mine with less sweetness, but adjust to taste – honey would work nice too)
Splash of vanilla extract (optional)
A few dashes of black pepper (optional)
2 shots of espresso or 1 cup strong coffee
2 cups almond milk (or organic 2% milk/other milk of choice)
Top with fresh coconut whipped cream
1. In a small saucepan over medium heat cook the pumpkin with the pumpkin pie spice and black pepper for 2 minutes, stirring constantly.
2. Add maple syrup, stir and then whisk in milk and vanilla extract. Warm gently over medium heat.
3. Blend the pumpkin mixture in a blender (or with a hand blender).
4. Make the espresso or coffee and divide between two mugs and add the frothed milk/pumpkin mixture. Top with whipped coconut cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg. Add a cinnamon stick to be extra fancy!
*To make coconut whipped cream: Freeze a can of full-fat coconut milk for at least one hour. Remove cream part from can (save liquid to put in a smoothie). Place in a mixing bowl and whip until texture resembles whipped cream.
*To save on time, make a big batch of the pumpkin spice mix-in and store in the refrigerator for up to a week.