Healthy Homemade Pumpkin Spice Latte

I warned you guys about the overdose of pumpkin come this fall right? Yes, I believe I did. Here comes another all-things-pumpkin I-love-fall post. Enjoy  

This is actually an old post of mine from 2 years ago that got very little exposure since I really didn’t have readers then, so I thought I’d redo it. 

One of my favorite things about fall is the comeback of the pumpkin spice latte at Starbucks. However, I’m sure you all have seen that article floating around about how bad it is for you. Never would have guessed, right? It doesn’t surprise me at all.

And honestly, who has money for $5 latte’s all the time anyway? These days I would much prefer to make something myself so I know what’s in it. 

I know there’s about 134,657 other pumpkin spice latte recipes already, so what’s another one floating around on the internet? I’ve made quite a few of those recipes though and finally have one I’m happy with, so I feel that’s worth sharing.  I don’t like mine particularly sweet. I prefer a strong coffee flavor with a kick of pumpkin. Feel free to adjust this as needed to your own taste. It is a good base recipe, though.  

Healthy Homemade Pumpkin Spice Latte2014-09-21 07:57:20

Serves 1A healthy version of this favorite fall drink you can make at homeWrite a reviewSave RecipePrintPrep Time5 minCook Time5 minTotal Time10 minPrep Time5 minCook Time5 minTotal Time10 minIngredients

  1. 1 1/4 vanilla unsweetened almond milk
  2. 1 1/2 tbsp pumpkin puree canned)
  3. 1 tbsp. vanilla extract
  4. 1/2 tsp. pumpkin pie spice
  5. 1/4 tsp. (or more) maple syrup
  6. 2 shots or 1/2 cup of strong coffee

Instructions

  1. Brew some stronger than normal coffee and keep warm.
  2. Mix all the ingredients except the coffee together in a sauce pan. Whisk together until pumpkin puree and spices are well combined. Bring to hot but not boiling, mixing often.
  3. Put pumpkin milk mixture into blender and blend on high for 30 seconds or until a thick foam appears on the top.
  4. Pour the milk mixture and coffee into a large mug at the same time, so it mixes itself. Don’t stir with a spoon as the froth will die down.
  5. Top with whipped cream and pumpkin pie spice or cinammon for a coffee-house feel.

Notes

  1. Using pumpkin spice flavored coffee gives this a great flavor. I like Dunkin Donuts brand.
  2. Note that after the drink is about half drank, the pumpkin puree can settle at the bottom. Stir before drinking the rest or it will be a little gritty.

I’m usually not nuts about vanilla in things that aren’t cooked for long. If 1 tablespoon of vanilla sounds crazy to you, trust me, you can’t taste it and it doesn’t make it bitter. If anything, I like to add a little extra for flavor. 

Frothing the milk mixture in the blender is really what makes this fancy to me. I had foamy goodness on the top just like you get at Starbucks. 

Also, just to give you an idea how healthy this actually is, Starbucks’ grande PSL is 380 calories with 13 gram of fat. This version is about 100 calories and has 3 grams of fat (not including whipped cream). 

Happy sipping, my friends! 

Questions for You: 

  • What’s your favorite seasonal drink? 
  • Does it feel like fall where you live yet? 

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