This month I will be featuring #allthingspumpkin to commemorate my favorite season, Fall. Those of you who know me know that I LOVE pumpkin. It’s an obsession and it might be a problem…emphasize the word might. But, I’m going to tell you a little secret. I used to hate pumpkin…..shocking, I know. I think our taste buds change every 10 years because I can remember, specifically, when I fell in love with pumpkin. It was a Vegas trip for my dad’s 50th birthday (which was almost 11 years ago!) during Thanksgiving week. Our hotel was having a Thanksgiving dinner special, which included pumpkin pie for dessert. Normally I wouldn’t have touched the pie, but this time I was willing to give it a try. The first initial bite was so delicious. The perfect balance of spice and creamy texture of pumpkin initiated my obsession for all things pumpkin. My obsession started with pie but moved to other things like bagels, bread, ice cream and my absolute favorite, lattes.
If you’ve browsed the Internet lately, you’ve seen controversial stories about Starbuck’s pumpkin spiced latte. It doesn’t contain actual pumpkin (not a surprise), it’s not vegan, and some of the ingredients used contain controversial artificial ingredients. If you’re drinking pumpkin spiced latte’s once in a blue moon, the adverse effects might not be a big deal. But, if you love pumpkin spiced lattes as much as I do, trying this homemade version might be a better option.
#BeHealthy Tip: most pumpkin spiced lattes are loaded with calories, sugar and fat but by using almond milk instead of cow’s milk you cut the calories, fat and sugar drastically. In fact, one cup of unsweetened almond milk has only 40 calories, 3g fat (0g saturated fat) and 0g of sugar compared to one cup of 2% milk, containing 120 calories, 5g fat (3g saturated) and 12g of sugar. Cup for cup, if you make the switch to unsweetened almond milk you can potentially lose 8lbs in one year!
So drink up and always…be healthy, be gorgeous.
Pumpkin Spiced Latte
2 Tbsp canned pumpkin
2 cups almond milk
½ tsp ginger, grated
¼ tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
2 Tbsp sugar
1 cup strong brewed coffee
- Heat pumpkin puree in a nonstick pot over medium heat. Stir until heated through, then add almond milk.
- Stir in ginger, cinnamon, nutmeg and cloves. Heat milk until it just starts to simmer.
- Using a fine mesh sieve, pour milk mixture in a large cup or bowl. This will prevent your latte from having a strong pumpkin flavor. Add sugar.
- Use a hand blender (or regular blender) and blend milk with sugar so that a froth with form.
- Slowly stir in coffee.
- Serve with freshly whipped cream and a sprinkle of cinnamon.