‘Tis the season of plaid, apple picking, and pumpkin flavored everything! All the basic bitches are out in their scarves, uggs, and Starbucks pumpkin spice lattes, even if it’s still warm and sunny. Personally, I never jumped on the pumpkin spice latte band wagon. If you’ve ever googled in the ingredients you might know what I am talking about. The Food Babe, one of my favorite bloggers, was one of the first people to call out the health and safety of the ingredients used to make this addicting and trendy drink. I want to share this great infographic she made that shows you really what is in that drink. I won’t go into all of that here, but as someone who prefers to be in control of her health, this is something I feel very strongly about.
So Where Can You Get a Healthy Pumpkin Spice Latte?
Make make own version of course! And on that note, my fierce health warrior sister, you can make your own healthier versions of ANYTHING. I give you permission to experiment. Just try things out, and make shit up in the kitchen. Don’t worry about failure. If there’s one thing I can give you here (besides this recipe) it’s the power to know that you can do this too.
I used ingredients I already had in my house to come up with my own healthier version of the pumpkin spice late. I have to say I kinda like it!!! I’m not a coffee person but this is light and creamy, with just the right amount of spice and sweetness. I’m going to keep this simple and sweet, just like this recipe.
- 1 cup coconut milk
- 1/4 tsp cinnamon
- 1.4 tsp vanilla extract
- 1/2-1 tsp pumpkin pie spice.
- 1/2 cup black coffee
- *Optional* Honey or stevia to taste
- Whisk or blend: coconut milk, cinnamon, vanilla, pumpkin pie spice so the mixture is even and a little frothy
- Heat on a stove over medium heat to a simmer.
- Pour in 3/4 cup of black coffee
- Add any additional sweetener you desire.
- *Optional* To make it extra frothy use a whisk or put it back in the blender for a few seconds.
Serve or drink in your favorite Starbucks cup and body will know the difference!
P.S. Please feel free to use this recipe as a place to start, then jazz it up or modify it any way you want. Use almond milk, or real milk if that’s your jam. Throw in some pumpkin puree- I bet that would be SOOO good. Make it your own!