I love a good Starbucks Pumpkin Spice latte, which to me, signifies the beginning of fall and the transition of seasons. The warm, deep, and delicious blend of fall inspired spices melts perfectly into piping hot milk and a shot of good old espresso. A tall pumpkin spice latte from Starbucks comes in at 210 calories and 8 grams of fat…and the espresso, while nice, causes a surge and then drop in blood glucose levels which can leave us feeling hypoglycemic and crabby.
Since I love the taste of this drink so much, I wanted to figure out how to make it at home with more nutritious ingredients and less caffeine. Today, I think I got it right and wanted to share the recipe with you – this recipe has an estimated 84 calories, less than a gram of fat and all the Vitamin A you need for the day.
1 cup unsweetened almond milk
3 tbsp pumpkin puree (not pie filling!)
1 heaping tbsp decaffeinated instant coffee
1 tbsp raw honey
1.5 tsp vanilla extract
1 tsp cinnamon
1/2 tsp all spice
1/4 tsp nutmeg
Instructions: heat the almond milk in a small pot until boiling. Throw in the instant coffee and honey until dissolved. Throw the almond mix mixture into a blender along with the spices and vanilla and pumpkin puree. Pulse a few times until well combined. Serve!
THE DAILY DL (Dalai Lama)
“Pumpkin Spice Lattes are to college girls; what mini-shooters of whiskey are to alcoholics.”
– Author Unknown