tuja’s pumpkin spice latte: tweaked from your coffee shop go-to with help from ohsheglows & thekitchn
You may have heard the rumours – your favourite seasonal beverage (typically served in a white cup with green lettering) is not so pumpkin-y after all.
It might taste like everyone’s favourite orange gourd, but instead, it’s filled with all kinds of other not-so-healthy fillers – and we’re understating it.
Try making your own, then see about sipping’ the store-bought version a little less frequently this fall.
Real Pumpkin Spice Latte Ingredients
- Freshly brewed coffee
- 2 Tbsp organic canned pumpkin
- 2 cups milk (use a non-dairy milk of your choice or 2% organic milk for a creamier, richer texture)
- 1 tsp pumpkin spice (or ¾ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ground ginger)
- Black pepper
- 1.5 Tbsp vanilla extract
- 1 – 2 Tbsp coconut sugar or maple syrup
Method
- Combine the pumpkin, milk and spices in a pot over the stove. Stir together until heated through and well combined.
- Add the vanilla and sweetener (sugar or maple syrup) and then transfer mixture to a blender. Or use an immersion blender or whisk in the mixture in order to froth it up.
- Serve 2 parts coffee, 1 part pumpkin mix (or 50/50) – whatever your preferred ratio – in warm mugs. If you have an espresso machine, pull two shots per latté and add a little less pumpkin mix for a shorter bev.
- Add a little coconut cream on top if you like and a sprinkle of nutmeg.
