A Healthy Pumpkin Latte
I was so very surprised at an article I saw on one of the early mornings shows this past Monday! Afterall it's still mid-August and an average of 85-90 degrees in Southern California. The discussion was on Pumpkin lattes and what percentage of people thought it was time to start making or ordering them. I can't remember the statistics but what matters most to me is the health consequences of habitually ordering drinks like this! Did you know that on average a Pumpkin latte has about 400 (empty) calories and 13 grams of fat, 8 grams of them saturated! Not to mention all the chemicals in the syrup that is commonly used...and the white sugar!
Great news! I found a healthy alternative that also tastes great. I suggest making a few days worth ahead of time so you won't be tempted to stop (you know where) on your way to or from work or the gym!. Store it in an airtight jar in your refrigerator.
Let me know if you like it and BTW, don't worry about the pumpkin residue at the bottom, "you know where" would have that too if they used real food instead of chemicals. Here's to your great health!
- 1/2 cup unsweetened vanilla almond milk
- 3 tablespoons pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla
- 2-3 drops of liquid stevia (or sweetener of choice)
- 8 ounces brewed coffee (or 1-2 shots of espresso)
- Sprinkle of cinnamon
- In a cup or saucepan, mix together almond milk and pumpkin. Cook on medium heat on the stovetop or microwave for 30-45 seconds.
- Remove from heat, stir in vanilla, spices, and sweetener, place in a cup and use a frother to foam the milk. You can also use a blender — just process for 30 seconds or until foamy.
- Pour coffee into a large mug; add the foamy milk mixture on top. Sprinkle with cinnamon. Enjoy! source.
- Thank you Brittany Mullins!