Nothing marks the changing of seasons quite like the pumpkin spice latte. Call me basic, but I can’t help getting in on the excitement and feeling a little festive this time of year. There’s something comforting about warm seasonal drinks and cozy nourishing meals. With the cold weather creeping in, I can’t wait to spend some time curled up by the fireplace with a good book and my favourite fall beverage.
LET THERE BE PUMPKIN SPICE.
Before you go running out to your local Starbucks, there’s something you should know. Your grande, no-whip, soy or coconut milk PSL isn’t actually dairy-free and still contains more than 40g of sugar! And what’s more, it’s full of toxic food additives and preservatives such as carrageenan (linked to intestinal damage and inflammation), monoglycerides, diglycerides and so-called “natural flavors”. While it doesn’t hurt to indulge once in a while, consuming these ingredients on a regular basis can have negative effects on your health.
Thankfully, you don’t have to be a barista to make your own homemade Dairy-Free Pumpkin Spice Latte. This recipe contains all natural ingredients and is suitable for vegans or those living a dairy-free lifestyle. The pumpkin spice syrup features organic pumpkin puree and gets it’s spicy fall flavour from a blend of cinnamon, ginger, all spice, nutmeg and cloves. It’s subtly sweetened with raw coconut sugar and topped with rich coconut whipped cream. This latte is so easy to make, you’ll be whipping one up whenever the creamy, pumpkiny craving hits!
What's lurking in your @starbucks #PSL? Find out and learn how to make your own instead! Click To Tweet
This recipe is for one latte, however it makes extra pumpkin pie spice that you can store in an old spice jar and use in baked goods, pancakes, oatmeal, smoothies, lattes and more. I tried this recipe out on my family this past Thanksgiving weekend and it was a big hit! We even used the leftover pumpkin pie spice to make brownies for dessert and topped them with extra coconut whip. I’ve been drizzling the pumpkin spice syrup on pretty much everything in sight and am still dreaming up new ways to use it. If you’re a pumpkin-spice addict like me, don’t worry! The syrup makes about 5-6 lattes and can be stored in the fridge for up to one week.
- ½ tbsp cinnamon
- 1 tsp ginger
- ½ tsp nutmeg
- ½ tsp all spice
- ¼ tsp cloves
- ¼ cup coconut sugar
- ¼ cup filtered water
- 2 tbsp organic pumpkin, canned
- 1 tsp Pumpkin Pie Spice
- ½ tsp vanilla
- ⅛ tsp himalayan salt
- 1 can full fat coconut milk, refrigerated overnight
- 1 tbsp maple syrup
- ¼ cup espresso (1 oz.)
- ¾ cup unsweetened almond milk, frothed
- 1 tbsp Pumpkin Spice Syrup
- Coconut whip (optional)
- Prepare Pumpkin Pie Spice: Add all ingredients to a small bowl and whisk to combine. Set aside.
- Prepare Pumpkin Spice Syrup: In a saucepan, bring coconut sugar and filtered water to a boil. Reduce to a simmer immediately and add remaining ingredients. Stir continuously for 5 minutes or until slightly thickened. Remove from heat and let cool.
- Prepare Coconut Whip: Remove chilled coconut milk from the fridge and take off the lid. Scrape out hardened cream into a bowl, leaving the liquid behind. Add maple syrup to the bowl and beat for 30 seconds using a hand-held electric mixer. Set aside.
- Prepare the Pumpkin Spice Latte: Heat almond milk over the stove. Remove from heat and froth with a hand-held milk frother (alternatively, you can use your espresso machine's milk frother). Pour espresso into a mug, top with frothed almond milk and pumpkin spice syrup. Stir to combine. Garnish with coconut whip and a pinch of pumpkin pie spice, if desired. Serve immediately!
Next time you feel like indulging in a rich and creamy pumpkin spice latte, I hope you give this healthy version a try! Let me know what you think in the comments below. If you feel like sharing your awesome creations, tag me with @wholeheartca or hashtag #wholeheartnutrition.
Wholeheartedly,
Gillian
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