Pumpkin Spice Latte
Every year as the temperature cools and the fall leaves change to vibrant colors I'm reminded of how much I love the fall season! Its this time of year where I want to wrap up in my favorite sweater, slap on some walking shoes, and go for a nice fall hike in the moderate temperatures and the cool air. In years past, these lovely fall excursions also included a stop at Starbucks to grab my favorite fall drink - a pumpkin spice latte...mmmm...I spent many a fall season in previous years lined up every week at Starbucks for my fill until the 'season' was over.
The 16 ounce Starbucks version of this beverage packs 310 calories and 47 grams of sugar. They do not use organic milk so their milks are laden with hormones and antibiotics that can damage your immune system. And the most concerning part is they they use a GMO corn syrup mix to get that delicious sweet pumpkin spice taste. YUCK!
Since fall is just not complete without a sweet, hot beverage to warm you up...please enjoy this homemade cleaner, lower sugar version which is under 150 calories and contains only 18 grams of sugar per serving.
Homemade Pumpkin Spice Latte (PRINT RECIPE)
1/2 cup milk of choice (I recommend whole,coconut, almond, hemp or soy milk)
1-2 tablespoons 100% pure pumpkin puree (not pumpkin pie filling) from a can**
2 teaspoons honey or agave
1/4 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1 cup hot brewed, strong coffee
2 tablespoons half and half or non-dairy creamer (optional and to your taste- if you want a creamer latte)
1. Place a small pot over medium heat and add the milk, pumpkin, pumpkin pie spice, honey and vanilla, whisking until smooth. Heat for 3-5 minutes or until hot and bubbly. Alternatively you can microwave it for 1 to 2 minutes, watching closely so that you can remove it from the microwave when the milk is hot and frothing. If you want more froth, you can use a small handheld frother ($15 at a kitchen store).
2. Pour the pumpkin milk into a tall mug or glass. Add hot coffee and creamer (if using) and stir. Adjust to taste.
Enjoy, enjoy, enjoy this lovely Fall season! And please lay us down a comment or two if you like this recipe. You can also learn how to make your own pumpkin puree on our blog: How To Make Your Own Pumpkin Puree
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Billie Shellist, FDN-P
I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints.
This cuts out the trial and error process and helps you get real symptom relief and resolution!
Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar.
If you'd like to heal from the root cause(s) of your chronic symptoms, try starting with a complimentary 15-minute consultation. Click here to request your free session.