It’s officially fall and you know what that means — everything pumpkin! I’m actually not a huge fan of pumpkin, but one pumpkin thing I do like is Starbucks’ famous Pumpkin Spice Latte. And not to be a party pooper, but just because they added real pumpkin to the PSL doesn’t mean it’s healthy. A grande PSL with nonfat milk and no whipped cream still comes in at a whopping 260 calories.
Oh, but that’s not the worst part; It also contains 50 grams of carbs and 48 g of sugar — 48 GRAMS! That’s 10 teaspoons of sugar in a single drink. You could eat five Krispy Kreme donuts instead! That, my friends, is ridiculous.
As my love for the PSL is irresistible, I had to come up with a healthier version so I could enjoy it on a more regular basis. This recipe is super easy and totally worth the effort of making it at home. Plus, hey, no line!
- 1 cup unsweetened almond milk
- 1 cup hot brewed coffee
- 2 tablespoon canned pumpkin puree
- 4½ teaspoon of Truvia Brown Sugar Blend
- 2 tablespoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon black pepper
1. Add your flavor base.
Add the pumpkin puree, brown sugar, and spices to a small saucepan. Cook over medium-low heat, stirring frequently with a spatula, until the sugar is completely dissolved — about 2 to 3 minutes.
2. Add your milk.
Slowly add the milk to the flavor base, whisking constantly. Continue cooking over medium-low heat until the milk barely reaches a simmer. Remove from heat.
3. Blend well.
Carefully pour the hot milk mixture into a blender along with the coffee and the vanilla extract. Place a kitchen towel on top of the blender instead of the lid to keep too much steam from building up. (Or, if your blender won’t run without the lid, keep the spout open and place a kitchen towel on top of the spout, as pictured.) Make sure you place your hand over the towel before starting the blender, or you’ll end up with quite the mess. (Trust me.)
Blend on high until the mixture is thick and frothy — 1 to 2 minutes.
5. Last, but not least — drink up!
What’s your favorite pumpkin recipe for fall? —Erika