Thursday, October 24, 2013

Pumpkin Spice Me Up

I'm pretty sure everyone in the world looks forward to the same thing come September: the arrival of Starbucks' Pumpkin Spice Latte aka THE NECTAR OF THE GODS aka liquid crack. Haha just kidding (not really though ;) Seriously, to say I am addicted would be an understatement. That being said, Starbucks is an expensive habit to support! I decided to try to come up with a way to make this delectable drink at home, hoping to save myself the hefty $4/cup asking price. Also, did you know that a grande (medium-sized) PSL from Starbucks contains 380 calories and 49 grams of sugar?! Holy no thank you... I would rather stuff my face with a Krispy Kreme donut. Remember, you should always aim to eat most of your calories- don't waste them on sugar-filled drinks.

Here's what I did:

 First, just brew a regular pot of coffee 
(I use Folgers house blend.)

◊   In a separate bowl or measuring cup, combine:

◆   1/3 cup of milk of your choice 
(I used almond milk, but any kind will work.) 
The thicker the better. I recommend either 
vanilla almond milk, 2% milk, or for best
results, whole milk or heavy cream. 
I just couldn't afford the calories :(

◆   3 tablespoons organic canned pumpkin 
(you can get this at Trader Joe's for only 99 cents!)

◆   3 tablespoons of organic coconut sugar 
(regular cane sugar will also work, I just prefer 
coconut sugar because it is unrefined and 
lacks artificial sweeteners.)

◆   1 tablespoon organic vanilla extract

◆   1 tablespoon of cinnamon

◆   1 tablespoon of pumpkin pie spice

◊   Scoop 2-3 tablespoons of the pumpkin mixture into your coffee. 
How much you use will depend on your desired level of flavor.

◊   This recipe makes enough for about 4- 8oz. servings

And that's IT! So simple right? The best part about this recipe is how flexible it is. You can seriously add or subtract any amount of ANY of the ingredients to achieve your desired end result. I played with mine a little and don't be afraid to do the same! I've always liked my drinks on the sweeter side- rather than enjoy a bitter cup of black coffee. No thank you. 

*** If you're interested, you can also make a healthy whipped cream
 out of coconut milk! Just put a can of coconut milk in the fridge 
upside down overnight. This is important because it will 
allow the solid cream to rise to the top. In the morning, scrape
 that top layer off and whip it up with 2 teaspoons of your choice 
of sweetener. You can use agave, stevia, or coconut sugar 
if you have it. If not, regular sugar will work just fine :) ***

Enjoy you little pumpkin lovers! 
Thanks for reading! 


  1. This is so great! I wish Pumpkin was more available in the UK - everyone seems to be talking about it! I also just read your first post and am so interested to find out what you'll come up with next!
    I also have a recipe for gluten and sugar free cookies:

    Great blog and I followed!

    PS. I like almond milk too! ;)

    1. So glad you read and enjoyed! Yes, pumpkin is HUGE here this time of year! I'm going to be featuring a few more pumpkin recipes very soon :) I look forward to trying your recipe!