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Homemade Pumpkin Spice Latte – FeelGoodFoodie

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This healthy homemade pumpkin spice latte tastes just like your favorite Starbucks fall drink, but with half of the calories, fat and sugar. It takes just 5 minutes to make and is perfect to cosy up with as the weather gets cooler. It’s perfect for pumpkin spice season!

Shot of one mug at an angle showing the frothy top of the homemade pumpkin spice latte

This is a healthy spin on the popular Starbucks Pumpkin Spice Latte. It’s easy to make at home with ingredients you can control, the same amazing fall taste and *half* the calories, fat and sugar.

How to make pumpkin spice latte

Here are all the ingredients you need. If you’re stocked up for fall (aka, you have pumpkin puree, pumpkin spice or just pumpkin pie filling) you should be good to go! Besides those key ingredients, I use milk, a shot of strong coffee or espresso vanilla extract and cane sugar (optional). The white pumpkin is there for decor 😉

Ingredients to make pumpkin spice latte - coffee, milk, pumpkin spice, sugar, pumpkin puree and vanilla extract

Everything will go in a blender. The order doesn’t really matter. I use the “soup” setting on my Vitamix (affiliate link) so it literally warms the drink as it’s blending it. If you don’t have this function on your blender, you can simply warm it in the microwave after it’s blended.

An alternative technique is to simply mix everything in a saucepan on a stovetop and stir until it’s warm and completely blended.

Collage of blender with ingredients before and after blending the homemade pumpkin spice latte

When it’s done blending, it will be smooth, warm and frothy – literally all the fall cozy feels in a giant mug!

Pouring the drink from the blender to a mug

I like to add coconut whipped cream on top. But that’s optional too. Since I use plant-based milk to make my homemade pumpkin spice latte, I like the creaminess of a whipped cream on top. It’s extra creamy and extra special that way.

Overhead shot of large mug with the latte and a spoon with coconut whipped cream on top

This will make enough for two large mugs or three smaller ones. So, grab a friend or two and enjoy!

Why is homemade better

  • It has half the sugar: In a tall 12 oz  cup pumpkin spice latte at Starbucks, there are about 300 calories and 40 grams of sugar, which is like 10 teaspoons of sugar! In my homemade version, there is half the sugar, which is just the cane sugar that can be completely omitted or reduced to your liking. There is also only 200 calories per serving.
  • It includes pumpkin: Yes, there’s real pumpkin puree in this recipe, not just syrup that tastes like pumpkin. That makes this latte so much more decadent!
  • It’s cheaper: Lattes can be expensive if you have them frequently. So from time to time, it’s nice to be able to whip it up at home at a fraction of the cost to buy it and only 5 minutes to prepare.

Frequently asked questions

What’s the best milk to use in a latte?

For the creamiest latte, it’s best to use whole milk, but to reduce the calorie and fat content you can use 1 or 2%. To make these vegan, use a plant based milk such as almond, coconut or oat.

Do you have to drink a pumpkin spice latte straight away?

This recipe makes enough for two drinks. You can store any leftovers in an airtight mason jar. It will last about 24-48 hours in the fridge.

Final shop of two mugs of homemade pumpkin spice latte with one hand grabbing one of the mugs

For more recipes with coffee:

More warm drinks:

If you’ve tried this healthy-ish feel good Homemade Pumpkin Spice Latte  recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Prep Time 5 mins

Total Time 5 mins

  • Using a high speed blender add all the ingredients except for the coffee: pumpkin purée, pumpkin pie spice, cane sugar, vanilla extract and milk. Blend until smooth and consistent. Then pour the hot coffee into the blender and blend again until it’s all mixed together – about 2 minutes all together.

  • Pour the latte into two – three cups and garnish with whipped cream and pumpkin spice, if desired.

Storage: Store any leftovers in an airtight mason jar. It will last about 24-48 hours in the fridge. 
Substitutes: For best results, follow the recipe as is. However you can use any kind of milk you’d like. You can also substitute pumpkin pie filling for the pumpkin puree and the pumpkin spice.
Equipment: I love making warm lattes in my Vitamix. It has a “soup” button so it does all the work for me until the ingredients are well blended and hot.

Serving: 1serving, Calories: 209kcal, Carbohydrates: 23g, Protein: 7g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 24mg, Sodium: 107mg, Potassium: 382mg, Sugar: 22g, Vitamin A: 2730IU, Vitamin C: 0.7mg, Calcium: 276mg, Iron: 0.2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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