We’re all aware that every autumn, people go nuts when Starbucks brings back its pumpkin spice latte. Almost as consistent is the outcry by more health-conscious types that DEAR GOD, THAT CRAP WILL KILL YOU!! Usually they use the word “chemicals” — as if we’re not all chemicals — and warn that your toenails (or worse!) will fall out if you drink the stuff. You’ve probably seen something like this graphic.
Let’s not kid ourselves. A pumpkin spice latte (or PSL, as it’s known on the street) is not a glass of cyanide. We can all agree that, despite some similarities between the two, it’s better for you than crack cocaine. But it’s not exactly wholesome, either. It’s highly processed and has tons of sugar and other additives. If you’re someone who’s going to drink it either way, you might as well drink the good stuff. So here it is.
Our friend Carly turned us on to this recipe. It’s easy, straightforward, and contains just six ingredients — eight assuming you add coffee and some sort of milk to make a latte. Ready? You’ll need:
2 C. full-fat coconut milk
2 Tbsp. maple syrup
1/2 tsp. molasses
2 tsp. pumpkin pie spice
1 Tbsp. vanilla extract
1/4 C. pumpkin purée
Combine all ingredients in a small pot and whisk until smooth. Bring to a simmer, then remove from heat and let sit 10-15 minutes. Strain through a sieve to get rid of any gritty bits and place in a sealable jar in the fridge. Shake the jar before adding to a freshly brewed cup of coffee to your liking!
To make it a latte, simply make it a latte. Heat 1/3 C. of creamer and blend with an electric milk frother, then add your espresso or pour over a strong cup of coffee.
Who knew? A pumpkin spice latte that has ingredients you can count on your fingers — and pronounce. And even if you don’t care about what you’re putting into your body, think of how much dough you’ll save!
Recipe and all photos came courtesy of Carly Sullivan, who regularly posts other goodies for healthy-minded folks.