We hate to be party poopers, but
just because Starbucks started adding real pumpkin to their pumpkin spice latte
doesn't mean the drink is actually good for you—in fact, far from it. Even a
tall PSL clocks in at a whopping 330 calories, 9 g saturated fat, and nearly 10
teaspoons of sugar.
Better still, why shell out all
that cash for a latte when you can make the same cozy goodness at home for half
the calories, a fraction of the sat fat, and about a third less sugar
Best of all, your homemade pumpkin
spice latte recipe doesn't have to be a major time suck—and it can even be
quicker than venturing out to the 'Bucks and waiting in that epic line. Our
version mixes in brewed coffee instead of espresso and uses a blender instead
of a milk foamer to get the same creamy, foamy texture.
What you'll need:
1 c whole milk or unsweetened soy
milk (for a richer, less creamy drink, use low-fat dairy milk or unsweetened
almond milk)
1 c hot brewed coffee
2 Tbsp canned pumpkin puree (Got
leftovers? Check out these 10 fast recipes with pumpkin puree.)
3 Tbsp brown sugar
2 Tbsp pure vanilla extract
1 tsp pumpkin pie spice, plus more
for garnish
¼ tsp black pepper
Special equipment:
A whisk
A blender
1. Make your flavor base.
Add the pumpkin puree, brown sugar,
and spices to a small saucepan. Cook over medium-low heat, stirring frequently
with a spatula, until the mixture is fragrant and the sugar is completely
dissolved, 2 to 3 minutes.
2. Add your milk.
Slowly add the
milk to the flavor base, whisking constantly to keep everything nice and
smooth. Continue cooking over medium-low heat until the milk barely reaches a
simmer. Remove from heat.
3. Blend well.
Carefully pour the hot milk mixture into a
blender along with the coffeeand the vanilla extract. Place a kitchen towel on top of the
blender instead of the lid to keep too much steam from building up. (Or, if
your blender won't run without the lid, keep the spout open and place a kitchen
towel on top of the spout, as pictured. It's not exactly glamorous, but it gets
the job done!) Blend on high until the mixture is thick and frothy, 1 to 2
minutes.
4. Drink up!
Pour the mixture
into two mugs, using a spoon to scoop any extra foam left in the blender to top
your lattes. Dust with extra pumpkin pie spice, if desired. Serve hot.
NUTRITION (per serving, with whole milk) 170 cals,
4 g pro, 37 g carb, 0 g fiber, 25 g sugar, 4 g fat, 2 g sat fat, 70 mg sodium. (Sources from http://www.prevention.com/food/homemade-pumpkin-spice-latte-recipe)