A healthy pumpkin spiced latte is on the menu this week. And it’s soo good!
As a food blogger, I tend to see an influx of pumpkin spice recipes this time of year. And as a New Zealand born and raised and now Australia-living girl I seriously didn’t know what all the fuss was about.
I mean, who wants pumpkin in their latte anyway. American Starbucks goes crazy at this time of year with their signature pumpkin spice latte. And it got me thinking. Maybe I was missing out.
I googled a few pumpkin spice latte recipes and found the nutritional panel (not that there are many nutrients involved) for the Starbucks version and I was horrified. My gosh! If you don’t head over to see it let me share with you the most horrifying of all. 50 GRAMS OF REFINED SUGAR in a 16 ounce (470ml) serve . I’m sure it all taste delicious but I’m definitely not a fan of drinking my energy on the regular (I’d much rather eat it!) and I’m absolutely not a fan of drinking chemicals!
Another factor I saw in so many recipes was canned pumpkin puree. Sure, I get the convenience but it honestly isn’t that hard to puree your own pumpkin. To puree your own pumpkin, simply chop 1-2 cups pumpkin and place in a steaming basket under 500ml water and steam until cooked through. Then whiz in a blender until smooth.
I took to my kitchen and created this seriously delicious, creamy and warming HEALTHY pumpkin spice latte. You can thank me later.
The pumpkin spice mix is what makes this healthy pumpkin spice latte special. I’m usually up for substitutions and variations in a recipe but I highly recommend using all of the spices listed in the amounts provided in the recipe. The end result is the perfect spice blend. DELICIOUS! If you just want the recipe for DIY pumpkin spice then you can find it here.
Whether you are a Northern Hemisphere beauty or simply want to try your own pumpkin spice latte, this healthy pumpkin spice latte recipe is one you need to try!
VARIATIONS AND NOTES
- Coffee is optional. Feel free to leave it out or add an extra shot.
- The spice blend makes enough for 2 serves. Store any the left over spice mix in a glass jar or use it for my Pumpkin Spice Bliss Balls (recipe coming soon!).
- I used unsweetened almond milk, however, you can use any milk alternative you like. Coconut milk would result in the creamiest healthy pumpkin spice latte. YUM!
- I recommend using a whisk for this recipe.
- 2 cups almond milk
- 4 tbsp pumpkin puree (see article notes)
- 4 tsp stevia (or preferred natural sweetener)
- 1-2 shots coffee (optional)
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp allspice
- 1 clove, crushed with a mortar and pestle (or pinch ground cloves)
- In a mortar and pestle add the clove and crush. Add the cinnamon, ginger, nutmeg and allspice and mix together. Set aside.
- Pour the almond milk into a pot and heat until hot. Do not boil. Reduce the heat to low and add the pumpkin puree, stevia, coffee (optional) and 2 tsp of the pumpkin spice blend (the approximate amount yielded from the ingredients list).
- Whisk gently for 1-2 minutes or until well combined and creamy.
- Remove the pot from the heat. Carefully pour the latte into serving mugs and dust with cinnamon.
- Enjoy hot or cold.