Hello. It’s been forever. My apologies. I’ve thought of picking my blog back up again, but honestly? I don’t have the time right now. And that makes me incredibly sad.
Anyhoo… a few of my friends asked about this recipe, and one specifically asked that I blog about it. So here I am.
Here’s how to make your own pumpkin spice lattes at home for a fraction of the cost and calories!
Clean Eating Pumpkin Spice Latte
(adapted from this recipe)
For the base:
1 15-oz. can pumpkin puree
2 c. unsweetened almond milk (plain or vanilla)
1/2 c. lite coconut milk
1/3 c. coconut sugar
2 T. pure vanilla extract
1 T. cinnamon
1 tsp. nutmeg
3/4 tsp. ground dried ginger
1/2 tsp. ground cloves
1/4 tsp. allspice
For the latte:
Strong coffee or espresso
Stevia to taste (if you like it sweeter)
Coconut whipped cream (if desired – just whip the rest of your canned coconut milk)
Cinnamon for garnish
Dark chocolate shavings for garnish
In a blender, combine all the pumpkin spice mixture ingredients. Puree for about 30 seconds. If you want a smoother mixture, puree for a couple minutes, or until the mixture is to your desired consistency.
To assemble the latte:
Pour 1/4 – 1/2 cup (more or less, depending on your preference) of the pumpkin spice mixture into a large mug. Microwave for about 20 seconds, then add 1 cup of hot strong brewed coffee and stir. Top with a nice lofty pile of sweetened whipped cream. Sprinkle lightly with cinnamon. And if you’re looking for extra deliciousness, top with chocolate shavings. So pretty!
Pour the remaining pumpkin spice mixture into a quart jar or similar sized container and top with a lid. Store in the refrigerator. When ready to make another drink, shake the jar well and repeat the assembly of the pumpkin spice latte. The pumpkin spice mixture will keep well for up to 1 week in the refrigerator.