Meet one of my favourite fall drinks.
I can't even tell you how easy it is to make your own pumpkin spice latte at home. Wait a sec...why don't I show you how?!
It's time to pop open a can of pumpkin and put some coffee/espresso on.
First grab a pot and warm some milk. Stir in your pumpkin puree, spices, and maple syrup to taste (or maple butter <-- This stuff is pure gold!). Give it a quick whiz in your blender to make it nice and foamy. Now pour your coffee or espresso into your favourite mug and add the sweetened pumpkin milk. And voila, you'll have yourself a wicked pumpkin spice latte in no time. Don't forget to add a touch of coconut whipped cream and a few shakes of cinnamon and nutmeg. If you'd like to make your own coconut milk whipped cream, check out this post.
Now you can skip the line at Starbucks and save a few bucks. What I love the most about this pumpkin spice latte is that it's made using real pumpkin, fresh spices, and pure maple syrup, making it the perfect clean eating treat. And it's just as good as the one's you buy at the coffee shop. Can you believe that in just one Tall 12oz pumpkin spice latte from Starbucks there is 38 grams of sugar? Neither can I. And that's just the smallest size! Making this latte at home will cut way back on all that sugar without skimping on the taste.
I can get behind that, can you?
Totally nutritious and free of refined sugar.
Bonus points for making this latte vegan.
You'll be feeling cozy in no time.
Pumpkin Spice Latte
Prep Time: 5-10 minutes
Keywords: blender how-to beverage vegan vegetarian gluten-free grain-free maple syrup pumpkin coffee latte fall
Ingredients (Serves 1)
- 1-2 shots espresso, or 2-4oz (1/4 cup) strongly brewed coffee
- 1 cup/ 8oz unsweetened almond milk, or milk of choice
- 1 heaping tablespoon pumpkin puree
- 2 tsp pure maple syrup, or maple butter (or to taste)
- 1/2 teaspoon pumpkin pie spice, plus more for garnish
- coconut whipped cream
While coffee is brewing, place milk in a small pot over medium heat. Whisk frequently until it starts to simmer then reduce heat to med-low, add in pumpkin, maple syrup, and pumpkin pie spice and whisk.
Pour hot milk/pumpkin mixture into blender and blend until frothy. Pour the coffee into a large mug and then pour in the sweetened pumpkin milk. Finish with coconut whipped cream and a sprinkle of pumpkin pie spice if desired.
You may substitute almond milk with any milk you'd like.
Nutrients per 1 serving, without coconut whipped cream: 122 calories, Total Fat: 3g, Cholesterol: 0mg, Sodium: 160mg, Carbohydrates: 23g, Fiber: 8g, Sugar: 13g, Protein: 4g, Potassium: 72 mg, Vit A: 443 % DV, Vit B-12: 50% DV, Vit D: 45% DV, Calcium: 34.6 % DV