Pumpkin Spice Latte Ordering Hacks + At Home Recipe
Want to stay on track with your health & have your PSL? Yes, yes... you can have your cake and eat it, too ;)
I have some healthier ordering hacks for your favourite coffee shop and a recipe to make it at home for an even healthier version.
Here are some ways to make your favourite Pumpkin Spice Latte a little bit healthier:
- Order your PSL half sweet - this means they cut the sugar pumps in half. Which honestly is 100% tasty and sweet enough.
- Personally I prefer swapping the regular milk for almond or oat milk. I'm not dairy-free, but like to swap it out where possible as it is a healthier option since most coffee shops don't use organic milks.
- My ultimate favourite hack is to order an Americano Misto with almond milk and 1 pump of pumpkin spice.
Tip: You can do this with any latte, including tea lattes! Have it half sweet. I used to feel high maintenance ordering things special like this... and then I just decided that I AM HIGH MAINTENANCE haha. And well, you get to have your drink how you want it.
And now for a healthy recipe that you can make at home, plus a pumpkin loaf to serve alongside.
Pumpkin Spice Latte
1 Serving, 10 Minutes
120 Cal 2g Fat 24g Carbs 1g Protein
1/2 Cup Organic Coffee
2 Tbsp Pureed Pumpkin
1.5 Tbsp Maple Syrup
1/2 tsp Pumpkin Pie Spice
3/4 Cup Unsweetened Almond Milk
1/2 tsp Vanilla Extract
Brew your coffee and set aside.
In a saucepan over medium heat, stir the pumpkin, maple syrup and pumpkin pie spice until combined. Slowly whisk in almond milk. Bring mixture to a low simmer, stirring occasionally and remove from heat. Stir in vanilla extract. Transfer milk mixture to a blender and pulse several times until foamy and frothy. (You can also use a hand-held immersion blender instead.) Add milk mixture to your hot coffee. You may want to use a spoon to gently hold back the frothy top layer while pouring. Top your latte with this remaining froth. Top with a dollop of homemade organic whipped cream or coconut whipped cream (optional) and sprinkle with additional pumpkin pie spice.
No almond milk? Use coconut milk instead.
No Blender? Use a hand blender. Or Whisk vigorously by hand when the milk mixture starts to simmer on the stove. FYI, this will not create the same froth as a blender or immersion blender but still tasty!
Pumpkin lover? Add an extra 1 tbsp of pureed pumpkin per serving.
No pumpkin spice mix? Mix 1/4 cup ground cinnamon, 4 tsp ground nutmeg, 4 tsp ground ginger and 1 tbsp ground allspice. Store in an air-tight container.
12 Servings, 1 Hour
185 Cal 14g Fat 12g Carbs 5g Protein
3/4 Cup Sunflower Seed Butter
1/3 Cup Maple Syrup
1/2 Cup Pureed Pumpkin
3 Tbsp Coconut Oil
1/2 Lemon (juiced)
1/4 Cup Coconut Flour
2 Tbsp Cinnamon
1 tsp Nutmeg
1/3 tsp Baking Powder
1.5 Tbsp Ginger (grated)
1/4 tsp Sea Salt
Preheat oven to 350ºF (177ºC). Lightly grease a loaf pan or line it with
parchment paper. In a food processor, combine your eggs, sunflower seed butter, maple syrup, pumpkin puree, coconut oil and lemon juice. Blend until smooth and creamy. (Note: You can also mix by hand if you prefer.) Add the coconut flour, cinnamon, nutmeg, baking powder, ginger and sea salt. Blend again until smooth. Transfer the batter into the loaf pan. Bake for 40 to 45 minutes. (You can test if it is done by inserting a toothpick. It will come out clean when the loaf is finished.) Remove the loaf from the oven and allow to cool in the pan for at least 15 minutes. Remove from the pan and let cool entirely before slicing.
Storage: Store in an airtight container in the fridge for 4 to 5 days. If not eating right away, wrap and store in the freezer.
Prefer muffins? Bake in a muffin tin instead of a loaf pan. Baking time will decrease to 30 to 40 minutes.
Chocolate lover like me? Stir in a handful of dark organic chocolate chips to the batter before baking.
Serve it with a cup of herbal tea or our Pumpkin Spice Latte.
Happy Fall :)