Okay, okay, I said pumpkin spice, now you all think I’m just another basic white girl. I have no shame though, because seriously, who doesn’t love a pumpkin spice latte on a chilly fall day? Not me, I love that sh*t! What I don’t love though… all the sh*t they put in there! I think we all know about the horrors of the infamous Starbucks pumpkin spice latte, right? No? Let me tell you then, here we go.
Ingredients in Starbucks Pumpkin Spice lattes
• Caramel Color level IV (considered a carcinogen)
• SUGAR (50g in a grande)
• Corn Syrup
• “Natural” and Artificial flavors
• Preservatives an Sulfites (all cause allergies)
• If you get it with soy milk, Carrageenan (emulsifier in soy milk)
• If you take regular milk, it is NOT antibiotic or RBGST free
There you have it. I’m not saying you should never ever ever ever drink a latte at Starbucks again. I’m just saying, be cautious. They aren’t the best choice. Now that you know about that, lets get to my version of a pumpkin spice latte.
This recipe is great because you just make the creamer and then it can stay in the fridge for about a week. You don’t need a fancy latte maker or espresso machine. Just brew your coffee and add this in. You can also freeze cubes of this so it lasts longer and pop those in your coffee whenever you’re feeling some pumpkin.
1 can full fat coconut milk
1/2 can pumpkin puree
1/4 cup honey
1 tsp pumpkin pie spice
Add all the ingredients to a blender and blend until smooth!
You might need to heat up the mixture to help the honey to fully blend.
Once its blended, you can store it in a container in the fridge for about a week, or poor it into silicone ice molds and freeze it for later use!