Save money and skip the excess sugar with this healthy pumpkin spice latte that you can make right at home! The perfect pick-me-up for those cold afternoons, or to enjoy as your morning brew.
Summer is well and truly over and the grey weather has set in again. But there's no need to feel glum. Because that just means it's pumpkin spice latte season - whoop!
But before you go running off to your nearest Starbucks, you may want to think twice. That pumpkin sauce they add to your coffee is made up of mostly sugar, condensed milk, a little pumpkin puree and 'natural' flavours and colourings (that are usually anything but).
By the time you've added your whipped cream, vanilla flavour (sugar syrup) and milk, you're looking at a total of 50g sugar (that's a whopping 12 teaspoons!!) and 390 mostly empty calories.
Now, you know I'm all about balance, but with a rap sheet like that, it's not the kind of treat you should be indulging in too often.
Luckily, a dairy-free pumpkin spice latte is super easy to recreate at home. And in all honesty, it tastes so much better anyway!
The secret to creating the best flavour for your healthy psl is making your own pumpkin spice blend. Think nutmeg, cinnamon, ground cloves, ginger and allspice... All those delicious warming flavours.
Another game-changer is a tablespoon of cashew nut butter! You can leave this out if you don't have any on hand, but I promise you when you try it you'll thank me.
For the pumpkin puree, you can make your own if you have the time (I recommend baking an entire pumpkin, pureeing the flesh and then making individual portions in your ice tray!), but it's totally ok to buy it in a can if you're in a pinch. Just opt for 100% pumpkin with no added spices or sugar. And try and find organic if you can.
Then it's topped with a deliciously creamy coconut whipped cream. Honestly, making the switch to dairy-free has never been easier when you taste this divine creation!
How to Make a Healthy Homemade Pumpkin Spice Latte
Like I said before, making this vegan pumpkin spice latte at home is super simple. Sure, it takes a few more minutes than pouring a coffee from the machine, but it's still something you can whip up on a busy morning before work so you can sip it on your commute!
Start by adding the milk to a saucepan and warming it gently on medium heat.
Next, add the coffee, nut butter, pumpkin puree, maple syrup and spices to the pot and bring it to a simmer.
Pour into your cup and top with our coconut whip, or some extra frothed milk. Then sprinkle a little cinnamon and nutmeg on top.
Variations on this Sugar-Free Pumpkin Spice Latte
First up, I've made this a dairy-free pumpkin spice latte. But you can absolutely make it with regular milk and cream if that's your preference.
The same goes for plant-based milk. I've used oat milk for this recipe, but feel free to use almond, soy - whatever you have on hand will be fine!
For the sweetener, I've used maple syrup, but if you're following a keto or paleo diet, you may want to use a monk fruit sweetener. Or if you're not vegan, honey would work too.
The cream topping is entirely optional. I've used homemade coconut whipped cream, as it's healthier than most store-bought plant-based creams.
If you're wanting to share this pumpkin spice milk with your kids, simply leave the coffee out of the recipe - it'll still taste delicious without your caffeine hit.
Other dairy-free drinks to try at home:
Recipe
Clean eating pumpkin spice latte recipe
Save money and skip the excess sugar with this healthy pumpkin spice latte that you can make right at home! The perfect pick-me-up for those cold afternoons, or enjoy as your morning brew.
Ingredients
- 1 cup unsweetened oat milk (or your preferred milk)
- 1 shot strong espresso
- 1 tablespoon cashew nut butter (you can leave it out but it tastes even nicer with it)
- 2 tablespoon pumpkin puree
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- Small pinch of nutmeg
- Small pinch of all spice
- Small pinch of ginger
- Optional topping: Coconut whipped cream
Instructions
- First, pop the milk into a saucepan and warm it gently on the stovetop.
- Add the remaining ingredients, and bring to a simmer.
- Pour the mixture into your glass or cup.
- Top with some coconut whipped cream or frothed milk.
- Sprinkle with a little cinnamon and nutmeg.
Wendy Ward
Hedi is this a different book to the one you wrote before?
Hedi Hearts
No Wendy, that's the same. Would love to bring out another one! Hedi x