It’s officially Fall. But if you are a pumpkin spice latte fan, your Fall may have already started. This year Starbucks started offering their famous autumn drink on September 6th, the day after Labor Day.
I can never bring myself to drink one of these concoctions as the sugar content alone is sky high.
A grande Starbucks pumpkin spice latte contains 49 grams of sugar. That’s more than the American Heart Association’s DAILY recommended intake of sugar! In just one drink.
****for the AHA’s recommended stats click HERE
Besides the sugar content alone, these store-bought drinks are typically full of additives and GMOs that your body doesn’t need.
Instead, make yours at home. Not only will it be healthier, it will taste better too. If using dairy, be sure to choose an organic non-gmo brand. If using a non-dairy substitute (like me), choose one that is carageenan-free like this brand:
Carageenan is a thickener that can cause intestinal dirsupt and may be a possible carcinogen. Better to be safe than sorry!
Healthy Pumpkin Spice Latte Recipe
- 4 ounces organic dark roast coffee (if using espresso reduce to 2 ounches)
- 2 tablespoons of canned pumpkin puree (I like the brand I mention here in this blog post)
- 1/2 cup of non-dairy milk alternative (carageenan-free! I like organic coconut milk for this recipe)
- 1 teaspoon raw local honey or maple syrup
- 1/4 teaspoon pumpkin spice
- 1/4 teaspoon of vanilla extract
In a small sauce pan, heat the coconut milk (or your milk alternative) on low. Add the pumpkin puree, honey, pumpkin spice and vanilla extract. Mix well. As it heats whisk vigorously to keep light and foamy. When your coconut milk mixture is heated (not boiling, just warmed until you see steam emit from the pan) remove from stove. Pour your fresh brewed organic coffee into a mug and pour in mixture to your mug. This recipe yields one serving.
Top with cinnamon, nutmeg, or a little extra pumpkin spice mixture if desired.