If you are anything like me, you anxiously await the arrival of fall for knee-high boots, faux leather accents, and of course PSL (that’s pumpkin spice lattes, for those not obsessed with pumpkin-flavored everything). But there have been some (some-what disturbing) revelations about our beloved seasonal lattes, mainly, that they contain no trace of pumpkin… at all. But it DOES have high fructose corn syrup (yuck!) and a grande, with 2 percent milk, and no whip is 310 calories! Check out the full investigation on Food Babe, but never fear you can still have your favorite fall treat, in a much healthier way, using the dairy-free recipe below!
1.5 tablespoons organic pumpkin puree
6 oz almond milk (I like Whole Foods Unsweetened Vanilla!)
1 teaspoon sugar
1/2 teaspoon vanilla extract
1 pinch nutmeg
1 pinch pumpkin pie spice
1 pinch cinnamon
1 cup of your favorite organic coffee or espresso
1. Heat the pumpkin puree and almond milk over low heat in a small sauce pot and add the sugar, extract, and spices. Mix well and let warm for 3-4 minutes
2. Brew your coffee or espresso.
3. Place the pumpkin mixture and coffee into a blender and blend until frothy, pour and enjoy!
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