Here’s How to Make a Healthier Pumpkin Spice Latte at Home

For some, the yearly return of the Pumpkin Spice Latte is as integral to enjoying fall as pumpkin picking or breaking out their favorite sweater. The “PSL” is Starbucks’ most-popular seasonal drink, with over 424 million sold worldwide since its introduction back in 2003.

Sadly there’s a dark side to these cups of caffeinated, liquid pie—they’re really more of a dessert. As previously reported, PSLs are chock-full of sugar, salt, more preservatives and unnamed “other natural flavors.” The average order has 380 calories, 120 of which are from fat. That counts for 22 percent of your recommended daily fat intake and a gasp-inducing 40-percent of your recommended saturated fat (you know, the kind your heart really hates). We also all know that dropping roughly five dollars per drink isn’t too healthy for your bank account either; scoring your daily fix just on your commute means you’re spending over $100 every month just on PSLs.

So in the best interest of both your body and wallet, here’s the recipe for a Pumpkin Spice Latte you can make at home thanks to Hurom. Theirs uses homemade almond milk you can whip up with a juicer, but store-bought almond milk will also suffice. Not into nut milk? Go ahead and reach for whichever milk you prefer—the privacy of your own home is another huge perk here. Oh, and the barista will always get your name right.

Pumpkin Pie Spice Mix

2 tsp ground ginger
2 tsp nutmeg
1.5 tsp cloves
3 tbsp ground cinnamon

Pumpkin Spice Latte or Au Lait

1 cup almonds
1 cup water
2 tbsp pumpkin purée
2 tbsp maple syrup
1 tbsp vanilla extract
1/2 tsp pumpkin pie spice
1 shot espresso or 3/4 – 1 cup strongly brewed coffee
Pumpkin pie spice mix
Whipped cream for garnish

Soak almonds in a bowl of water for 6-8 hours. Strain, rinse and return to bowl with a cup of freshwater. Spoon equal parts almonds and water into a juicer on a low setting. Once they’re done juicing, in a small pot, combine your freshly made almond milk, pumpkin purée and maple syrup and whisk until smooth.

Over medium heat, heat the mixture until it starts to simmer. Transfer mixture to a blender and add vanilla extract and pumpkin pie spice mix. Blend for about 1 minute until the milk is frothy. Add espresso or strongly brewed coffee to a mug, then add the mixture. Stir to combine, before topping with whipped cream and a sprinkle of extra cinnamon.

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