It’s a healthy pumpkin spice latte!
It’s beginning to look like Fall.
On Tuesday, we experienced our first cold front of the season. Of course, in Texas that simply means the high is 85 degrees instead of 110. But still, when your body’s gotten used to 110, any cooler temperatures will make you reach for a sweater.
Or maybe a warm latte.
The blogworld is abuzz with news that Starbucks is once again selling their seasonal Pumpkin Spice Lattes. (Note to vegans and readers allergic to dairy: even when made with soymilk, the Starbucks pumpkin spice latte is not vegan or dairy-free.)
I’ve never tried one of these popular pumpkin spice lattes, but the idea of a pumpkin-coffee combination intrigued me. And so I went to my kitchen to play…
- 2 tbsp canned pumpkin or pumpkin puree
- 1/4 tsp pumpkin pie spice
- 1 cup milk of choice, or (for a richer taste) a combination of nondairy creamer and milk
- 1 tsp pure vanilla extract
- 3-4 tbsp strong coffee
- sugar or stevia to taste
Healthy Pumpkin Spice Latte Recipe: Mix everything but the coffee with a fork or whisk. (Then, for a hot latte, you can either microwave or heat on the stove.) Add coffee and whisk again. If desired, top with Homemade Coconut Cool Whip.
Drink in front of the fireplace. Or, if you’re in Texas, in front of the pool. Don’t worry, fellow Texans: soon it will get cold. Remember the foot of snow we had last year? That was fun. Or not.
Especially good alongside a Single Serving Blueberry Muffin.
And you don’t even have to leave the comfort of your own home. Those 80-degree temperatures are cold, man!