Okay, so you guys know I’m as much of a Starbucks fan as the next person, but if there’s a healthier version I can make at home, I’ll opt for that and save the Starbucks visits for those once in a while occasions. Many people don’t know that the classic Starbucks version of the Pumpkin Spice Latte(PSL) is not dairy-free, as there is powdered dairy in the mix itself. And it’s definitely not sugar-free. So whenever I do get one, I ask for it to be half-sweet, or even ¼ sweet, and that cuts down on the sugar a bit.
But now, my recipe! And this is a good one for those Fall days where you just want to cozy up on the couch with your pjs and blanket and watch old episodes of Friends:
1 tsp Pumpkin Spice: which is actually just a collection of all our favourite Fall spices:
2 tsp cinnamon
¼ tsp ginger
¼ tsp cloves
¼ tsp nutmeg
¼ tsp allspice
2 Tbsp real pumpkin puree(optional, but adds that traditional PSL flavour)
½ cup full-fat coconut milk(comes in a can)
½ cup water
1 tsp honey or maple syrup for sweetness(optional)
1 shot espresso or your usual coffee brewed.
*for caffeine-free PSLs, try Teeccino brand dandelion tea.
For best results, add all above ingredients to a sauce pan on medium heat, stirring occasionally until heated.
Put your espresso shot into a mug, and fill the rest with your creamy, pumpkin-y mixture.
If using coffee or non-caffeinated dandelion tea, brew it as directed and then add it to your saucepan and allow it all to mix in. This will make more than one cup, but that’s okay!
Happy Pumpkin Spice Season Everyone!