Pumpkin flavored cozniess in a satisfying fall drink made with real pumpkin flavor and natural sweetness.
Fall is offically here in the Washington, DC area and we all know what that means: the return of the infamous Pumpkin Spice Latte. It’s the ultimate fall-flavored drink: sweet, frothy, warm, and cinnamon-spiced. Sadly, the PSL you find at your favorite coffee shop is likely chock full of sugar without any actual pumpkin in the mix!
I love fall flavors and spicey drinks, but the majority of the ingredients in your classic Pumpkin Spice Latte just don’t sit so well with me. Yes, I’m talking about caffeine, fake pumpkin flavor, and loads of sugar. This year I decided to try and create my own delicious, comforting PSL without caffeine, syrup and a ton of sugar.
Here’s how I did it:
My secret to beat the caffeine: herbal coffee. I’m pretty much in love with herbal coffee and my favorite is Dandy Blend, a mix of roots and herbs that tastes just like coffee, without any of the caffeine or acidity that upsets my stomach. For this latte, you can always use regular coffee or espresso if that’s what you prefer, but I promise you won’t even notice a flavor difference with herbal coffee!
Next up is real pumpkin puree and actual pumpkin pie spice to add true pumpkin flavor. I also added a touch of maple syrup for unrefined sweetness and that distinct caramel flavor. Almond milk does a great job of making it all creamy and frothy while keeping things light and dairy free, but you can use any type of milk you prefer.
All together, you end up with a cozy and satisfying fall drink that I think tastes even better than the original, thanks to real pumpkin flavor and natural sweetness. It’s become my fall obsession as the weather gets chillier and the perfect afternoon snack. I hope my fellow pumpkin lovers will give it a try!
This homemade #PSL is pumpkin-flavored cozniess in a satisfying fall drink made with real #pumpkin! Tweet this
Pumpkin Spice Latte
- 1/2 cup brewed herbal coffee (I used Dandy Blend, but you can use regular coffee or espresso)
- 2 Tbsp pureed pumpkin
- 2 Tbsp maple syrup
- 1/2 tsp pumpkin pie spice, plus more for serving
- 1 cup unsweetened almond milk
- 1 tsp vanilla extract
Brew your coffee and set aside.
Whisk together the pumpkin, almond milk, maple syrup, and pumpkin pie spice in a saucepan over medium heat. Let simmer for 1-2 minutes.
Remove from heat and stir in vanilla extract.
Add mixture to hot coffee and sprinkle with more pumpkin pie spice or cinnamon.