I know, I know – you’re probably rolling your eyes right now at the thought of another Pumpkin Spice Latte. I get it, the hype has taken over with the fancy cups and picture-worthy documentation of the change of season. But what if we chose to reframe and reclaim the #PSL with a healthy, gut-friendly, and nourishing version that is ACTUALLY good for your mind, body, and soul?
This is my favorite variation of the recipe that is not only delicious and nutritious, but also doesn’t completely skyrocket my blood sugar with all the additives and refined sugar. So if you’re looking for a seasonal cup of joy (without all the commercialized hype!), enjoy my exciting at-home recipe.
Pumpkin Spice Latte
Here’s What You’ll Need:
2 tablespoons pumpkin puree (homemade, canned, or store-bought)
1 cup of Sweet Nut Milk
¼ teaspoon vanilla extract
1 tablespoon full-fat coconut milk or heavy whipping cream
½ teaspoon Chaga Chai Spice (on pg. 235 in my book)
Sweetener to taste (Stevia, erythritol, maple syrup, and raw, local honey are some of my favorites to use)
Bonus tip: If you prefer the coffee flavor in your PSL, you can add in 1 teaspoon of instant ground coffee or a shot of espresso. For additional warming, consider adding a slice of ginger to the brew!
- Mix all ingredients together in a small saucepan and simmer for 5 minutes.
- Pour into your favorite mug and sip away!