Here in Seattle people get a little melancholy when summer ends and the days get shorter and colder. Many Seattleites take solace in the fact that along with fall comes the return of the Starbucks PSL (Pumpkin Spice Latte), and they proceed to indulge in this iconic beverage on a nearly daily basis.
Unfortunately, this fall favorite (the ingredients of which Starbucks won't disclose) is a veritable sugar bomb containing no real pumpkin and a whopping 25 grams of sugar. That's as much as the average candy bar! Hellooo inflammation, weight gain and diabetes! No thank you.
I admit it. I too am a sucker for anything with the words "pumpkin spice" involved, so instead of suffering the inevitable post-PSL crash and regret, I decided to make a cleaned-up version of this classic Autumn drink. I hope you'll curl up in front of a fire with your fuzzy socks and enjoy it as much as I do!
- 8-12 oz unsweetened vanilla almond, coconut (full fat) or hemp milk
- 1-2 shots of organic espresso or 4-8 ounces freshly brewed organic coffee
- 1 Tbsp (add more or less to taste) organic pumpkin pureé
- 1/2-1 tsp pumpkin pie spice (I like the organic Pumpkin Pie Spice blend from The Kitchen Imp)
- 1/4 tsp organic vanilla extract
- Liquid organic stevia to taste - start with only a drop or two and add more if needed OR 2 tsp raw, local honey if you're not avoiding sugar altogether
- Brew your coffee or pull your espresso shots
- Over medium heat bring your non-dairy milk of choice to a simmer in a small saucepan, being careful not to scorch it.
- Turn off the heat and add coffee and all remaining ingredients
- Use a hand blender to blend the entire mixture or pour it into a blender or food processor
- Season to taste with organic stevia
- Enjoy in your favorite mug with a dollop of whipped coconut cream!