It’s pumpkin season and if you love Starbuck’s pumpkin spice latte, try this non-diary concoction that will save you calories and cash!
Starbucks Grande Pumpkin Spice Latte:
390 calories
14g fat
50g sugar
This homemade version:
145 cal
3g fat
24g sugar (that comes from the maple syrup, but it’s still half the amount that’s in the Starbucks version!)
If you add the coconut cream, the number goes up slightly…but clearly, this PSL is WAY healthier and much less expensive!
Pumpkin Spice Latte Ingredients:
* 2 tablespoons pure maple syrup
* 2 tablespoons organic pumpkin puree
* 1/2 teaspoon pumpkin pie spice
* 1/2 cup unsweetened non-dairy milk of choice (I used coconut milk)
* 1/2 cup strong brewed coffee or 1-2 shots of espresso
Method:
* In a small pot over medium heat, add the maple syrup and pumpkin puree. Stir, then add the pumpkin pie spice mix and the non-dairy milk. Warm, but do not bring to a boil.
* Once warm, turn off the heat and add the coffee (or espresso shots if you prefer) and stir.
* Pour into a mug and top with vegan whipped cream — I made my own by mixing coconut cream and powdered sugar. Add a dash of pumpkin pie spice to the top and viola! Thats it!
Vegan Whipped Cream Ingredients:
* 1 can coconut cream chilled overnight
* 1/4 cup powdered sugar
Method:
* Take the chilled coconut cream out of the fridge. After opening the can, scoop out the hardened coconut cream (do not use the liquid, save it for later in the fridge for smoothies, etc.)
* Using a hand mixer or whisk, beat the cream (on high with a mixer) for about a minute. Sift in your powdered sugar (you don’t want it to leave clumps).
* Use immediately and enjoy!
