Pumpkin Spice Latte

Pumpkin Spice Latte

This all natural pumpkin spice latte is inspired by a beverage that you can get at one of the most famous coffee shops in the world, only during the autumn season. I love autumn–it’s one of my favorite seasons, and when it comes around I find any way I can to use pumpkin and cinnamon.

I’ve made this homemade pumpkin spice latte different ways, and you can decide which way is right for you. As always, my recipes are sugar free, using natural sweeteners like stevia, xylitol and coconut palm sugar. I make a pumpkin spice simple syrup with xylitol in this recipe, but feel free to skip making the syrup and just blend all ingredients together. Feel free to use herbal coffee in this recipe, which is something I do occasionally if I’m drinking it in the evening.

A note about the milk: A latte is made using milk and espresso. For an authentic taste, I recommend using real milk in this recipe. Most of the time I use almond or coconut milk, only because I can make these quite easily and quickly. If using almond milk, increase the salt in the recipe to 2 dashes. Same thing with homemade coconut milk. To make homemade coconut milk, combine 1/3 cup coconut milk with 2/3 cups water. Use this in the recipe.

Now, on with the show!

Pumpkin Spice Latte

2 1/4 cups milk (see notes above), heated
3 ounces of espresso (or very strong coffee)
Pumpkin Simple Syrup, recipe below
Dash of salt (see notes above)

Place all ingredients in a blender, and blend on high power for a few seconds to create foam. Serve among three mugs, each person receiving 1 cup of the beverage. Top with whipped cream and cinnamon.

Serves 3.

Pumpkin Simple Syrup

1/4 cup xylitol or coconut palm sugar

2 TBSP. water
1 TBSP. pumpkin puree (optional)
1 1/2 tsp. pumpkin pie spice

In a small saucepan, stir together xylitol (or preferred sweetener) and water. Melt sweetener over low or medium heat, stirring constantly, until thoroughly dissolved. Stir in pumpkin puree, if using, and pumpkin pie spice. Turn off heat and let cool. Use for “Pumpkin Spice Latte”.

Check out the nutrition information for each serving (using coconut milk).

Check out the nutrition information for each serving (using whole cow’s milk).

Compare with the nutrition information of a well known Pumpkin Spice Latte.

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How cool is this recipe? If you notice in the nutrition information link, my recipe has a glycemic load of just 2, whereas the glycemic load of the barista made drink comes in at about 20 or more, depending on the serving size. Also, if using coconut milk for this pumpkin spice latte recipe, you will receive almost 8 grams of lauric acid (see the fat box, click “See More” and find the fatty acid labelled 12:00).

I can’t wait until it is actually fall, and it starts getting cooler. On the first day of fall, I told everyone on Facebook that I would drink this pumpkin spice latte along with my pumpkin pancakes. Or perhaps waffles? I can’t decide which. All I know is that I’m yearning for falling leaves, cool weather and pumpkin carving. What about you?

This is The Healthy Advocate.

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5 Responses to “Pumpkin Spice Latte”
  1. Kayla 17 September 2011 at 3:13 pm #

    I have been searching for a good PSL recipe that was actually healthy seeing as I am trying to lose weight and cant have 38g of sugar in my coffee.
    Can you describe the actual taste? I am worried about it being too much like raw pumpkin, and not have that certain sweetness to it, or I am afraid it will almost come out chunky because of the consistency of pumpkin.
    Thanks!

    • admin 18 September 2011 at 10:41 am #

      Hi Kayla.

      This will definitely be a life saver when you are craving a pumpkin spice latte! The pumpkin will not be raw if you are using canned pumpkin. Canned pumpkin is cooked and very creamy, so you don’t have to worry about the drink being chunky. Cooking a raw pumpkin and pureeing the the soft flesh will also result in a smooth consistency, but for some reason I like the canned pumpkin better (probably because a lot of the canned pumpkin on the market isn’t really pumpkin, it’s actually cooked and pureed butternut squash.

      You also don’t have to add any pumpkin at all, but it certainly gives it a nice, creamy texture and wonderful flavor.

      Enjoy!

      • LaRisa Morace 7 October 2012 at 7:41 am #

        Brandon,

        I read your story, and I’m very impressed with what strength of character you have.
        You are an inspiration.
        I was actually looking for a healthy pumpkin spice latte recipe when I found your site; not only
        did I find that (which I am making as soon as I finish writing this), I believe I have found
        a link that will help me in my quest to make better, healthier choices! I had no idea this page existed, but I will be visiting again in the future!
        Thank you!

        Sincerely,

        LaRisa Morace

        • admin 7 October 2012 at 4:18 pm #

          Ah LaRisa, you are amazing! Thank you for your comment. :)

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