Despite my attempt to reject most things that are "basic," I can't resist a pumpkin spice latte. I love pretty much anything with pumpkin in it this time of year. But a Starbucks pumpkin spice latte contains almost no pumpkin at all and clocks in at 50 grams of sugar. I've been determined to find an alternative that satisfies my PSL fix for the season. The key to this recipe is using espresso. An espresso machine can be quite pricey, but I found this one on Amazon that’s not too shabby. If espresso is not your thing, you can still satisfy your pumpkin spice latte craving here; just make it with brewed coffee.
INGREDIENTS
-
- 1 shot of espresso
- 1 TBSP organic maple syrup
- 1 TBSP organic pumpkin puree (or more to taste)
- 1 TSP organic pumpkin pie spice
- 1 TSP organic Cinnamon
- 1 cup milk or almond milk
DIRECTIONS
- Stir in maple syrup, pumpkin puree, and pumpkin pie spice into the espresso.
- Use a milk frother to steam the milk until foamy. Then pour slowly into the espresso mixture.
- Top with an extra sprinkle of pumpkin pie spice and cinnamon
Notes: Don’t have a milk frother? No problem. Just heat your milk in the microwave. It might not have the same foamy texture but it will taste just as great.