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.
Pumpkin Simple Syrup
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”.
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.