For years I looked forward to fall and “pumpkin spice latte season” at Starbucks! I always tried to health-ify my order by asking for just one pump of syrup and no whip, but let’s face it, there’s nothing healthy about a pumpkin spice latte at Starbucks.
I love pumpkin, the seasonal spices, and coffee; so it was time to make a version at home that I could feel good about. It’s definitely more work than standing in line at your local coffee shop, but maybe less time.Print
- 1 1/2 cups brewed coffee
- 1 1/2 cups almond milk (unsweetened)
- 6 Tbsp. pumpkin puree
- 2 Tbsp. coconut sugar (or real maple syrup)
- 1 tsp. pumpkin pie spice
- 1/2 tsp. pure vanilla extract
- Dash of cinnamon
- Combine pumpkin, almond milk, coconut sugar, and pumpkin pie spice in a small saucepan. Whisk and bring to a low simmer for 3 – 5 minutes.
- Remove from heat, add vanilla and stir.
- Divide brewed coffee into 2 large, or 3 small mugs. Pour pumpkin mixture evenly into mugs. Gently stir, top with a dash of cinnamon, and enjoy!
You may blend the pumpkin mixture with a frothing device, or blender, for a slightly foamier effect if desired.
Did you know that pumpkins are an excellent source of beta carotene, calcium and potassium. They are a good source of antioxidant vitamins A, C and E, and they are also a good source of B-complex vitamins.
Add real pumpkin in this recipe certainly gives you a punch of nutrition. It’s a great time of year to roast your own pie pumpkin, puree the fruit yourself and have it stored in the fridge for the moment when a “pumpkin spice latte” is calling your name.
Pumpkin puree is also a great addition to your favorite baked goods or soups and stews, so it won’t go to waste. As an alternative, you can use canned or boxed organic pumpkin.
AND topping your latte with a “Rick-OR-Treat” Pumpkin Spice & Chocolate Rickaroon makes it a true treat!