Healthy Pumpkin Spice Latte

Healthy Pumpkin Spice Latte

Autumn and pumpkin go hand-in-hand. Pumpkin pie, pumpkin soup, pumpkin muffins, pumpkin scones, and of course the much-anticipated pumpkin spice latte, but what is this fall favourite really made of?

Healthy Pumpkin Spice Latte

Extremely sweet and bursting with flavour these drinks can be a taste bud overload. In most cases, pumpkin spice lattes are flavoured with pre-made, sugar-rich syrups.

Has anyone else noticed that the first few sips of a Starbucks pumpkin spice latte are great, but by the time you get to the bottom of your cup it feels like you spent the whole night partying until 3 am? Seriously, the crash after one of these sugar bombs is crazy!

For those of you who speak Starbucks, a grande no-whip almond milk pumpkin spice latte contains 38g of sugar… that’s 9 teaspoons! NINE! Talk about a blood sugar spike in a cup. Add in a caffeine crash… and it’s game over. No wonder I use to feel hungover after one of these bad boys.

Healthy Pumpkin Spice Latte

If your like me and you prefer a more savoury (and healthy) festive fall drink, then making your own pumpkin spice at home is the way to go. This recipe calls for a small amount of maple syrup to add a little sweetness (just be sure to buy good quality REAL maple syrup… no Aunt Jemima’s happenin here!), it also calls for real pumpkin puree (not pumpkin pie mix), along with a nice sprinkling of cinnamon, nutmeg, and ginger. Simmer everything together to enjoy a creamy, spicy, pumpkiny creation. Best of all, you won’t find copious amounts of sugar or any artificial colours/flavours in this recipe.

If you don’t drink coffee or want to enjoy this drink in the evening, sans caffeine buzz, forego the espresso shot and make this latte into a steamed milk instead. Trust me, it’s just as good and perfect for cold fall evenings spent in front of the fireplace.

Cheers to fall, real food, and pumpkin spice!

Healthy Pumpkin Spice Latte

Healthy Pumpkin Spiced Latte

Dairy-free | Whole Foods
(Makes enough for 4 lattes)

4 Cups Non-Dairy Milk (almond or coconut are tasty)
2 tsp. Cinnamon
1 ½ tsp. Freshly Grated Ginger
1 tsp. Nutmeg
8 Tbsp. Pumpkin Puree
½ Tbsp. Maple Syrup
¼ tsp. Vanilla Extract
Shot of Espresso (optional)

Pour the milk of your choice into a medium-sized pot and heat until just boiling (do not bring to a full boil). Turn the heat down to a simmer and add the rest of the ingredients, whisking to combine. Steep for 10 to 15 minutes, whisking regularly. Strain the mixture through a fine-mesh sieve into a heatproof container. Pour into your favourite mug and add a shot of espresso if using.

If you want to kick things up a notch, top your latte with whipped coconut cream and a sprinkle of cinnamon!

Keep leftovers refrigerated for up to 5-days. Re-heat on the stove top or with a steam wand.

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