A new season is here…
I’m not talking about autumn actually — we still have a couple more weeks of summer left after all — no, I’m talking about Pumpkin Spice Season. A certain drink hits a certain coffee shop’s menu this time of year — am I right when I say this seems to arrive earlier and earlier? — and as planned, people go crazy over the stuff. So crazy that Pumpkin Spice has permeated everything from candles to candy. The flavor is undeniably fall and brings to mind crisp days and blazing leaves, even if the temperature is still hovering around 80.
And I’ll agree, it’s good stuff. I used to get one every now and then, even if I could detect a faint chemical flavor (and yes, I know how awful that statement is, in and of itself). That is, until I learned exactly what goes into one of these drinks. I have one word for you: Monsanto. Yep, just swore the whole chain off for good, even on road trips, which is kind of a big deal.
If you’re feeling as grossed out as I was after reading that article, I have something that may cheer you up: A much healthier and super simple recipe for a homemade and chemical-free pumpkin spice latte. Not only is it actually good for you, but it’s vegan, paleo, and gluten-free too, so everyone can enjoy it and reap the benefits of actual, natural, true-to-form pumpkin – an ingredient that doesn’t actually exist in the store-bought variety of this drink.
Healthy Spiced Pumpkin Latte
Serves 2 to 3, depending on mug size
1 cup of strongly brewed, hot black coffee (I used three scoops of grounds in 1 cup of water)
1/4 cup organic pumpkin puree
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 tsp vanilla
1 tsp honey (optional)
2 Tbs full-fat organic coconut milk (the kind in the can – look for filler-free varieties)
1 cup milk of your choice (I used 1/2 cup coconut milk and 1/2 cup almond milk)
Blender, whisk, medium bowl, and small saucepan
In a small saucepan on the stove, heat the 1 cup of milk until just boiling.
While the milk is heating, in a medium bowl combine the pumpkin, spices, vanilla, honey (if using), and 2 Tbs of coconut milk. Mix well with a fork or whisk. Pour in the coffee, and whisk until combined.
Pour the pumpkin mixture into a blender and add the heated milk. Blend on high for 20 seconds. Serve in mugs with cinnamon sprinkled over the top.
More food posts from the BLDG 25 blog.