Fall is here.
That statement is based solely upon the fact that you can now purchase a piping hot (or iced) PSL at your local Starbucks. I’m guilty of buying into the Pumpkin Spice Latte hype because I love pumpkin spiced anything (pie, cake, cookies, cheesecake, bread…all of it).
After Food Babe crushed the hearts of millions by revealing that Starbucks Pumpkin Spice Lattes are actually bad for you, I got to thinking…
- Who really believed they were getting a wholesome, organic, good for you beverage when they purchased a PSL at Starbucks?
- Did those same people also think there was pumpkin in the latte?
- What is the best way to fix this situation?
If you’re into living a healthy/whole foods kind of lifestyle, you’re making a conscious decision to choose foods that are good for you and good to you. For me, this includes occasional indulgences (like a Starbucks PSL) but I certainly don’t believe these choices are good for my body, healthy or necessary. They’re indulgences. They’re fun. They make me happy. And everyone deserves a little pumpkin spice happiness now and again.
I was sitting at my desk contemplating this #PSL dilemma when I had the greatest idea I’ve ever had in the history of this blog. Maybe even the history of my life: Homemade Pumpkin Spiced Coconut Creamer.
You’re probably thinking: DUH. You can make or buy any flavor creamer or syrup you want. Which is true. But I wanted to make something that would taste like my favorite coffee shop PSL and still contain high quality, wholesome ingredients. This recipe is part PSL, part bullet proof coffee and 100% deliciously fall approved.
DIY Pumpkin Spice Latte
- 7oz Trader Joe’s Coconut Cream (don’t use the Light Coconut Milk!)
Coconuts do contain significant amounts of fat, but unlike other nuts, they provide fat that is mostly in the form of medium chain saturated fatty acids (MCFAs). Medium Chain Fatty Acids are all the rage in Bullet Proof coffee because they are metabolized into energy by the liver. Unlike saturated fats, it is believed that MCFAs are rapidly used and are less likely to be stored as fat. The bottom line is that this PSL is not only delicious but it will give you sustained energy.
- 1/4 c. mashed organic pumpkin (canned is fine but use pumpkin, not pumpkin pie)
Pumpkin is high in fiber, low in calorie and full of Vitamin A. Plus they give your coffee that orange hue, which is vitally important if you’re drinking a PSL.
- 3 tablespoons Maple Syrup
Maple syrup is sugar. Plain and simple. But it’s a better sweetener than its refined cousin because it also has a small amount of minerals like Zinc and Manganese.
- 1/2 – 1 teaspoon pumpkin pie spice
- 1/4 – 1/2 teaspoon Cinnamon
- 1 tablespoon vanilla extract
Combine all ingredients in your blender and mix.
Add to coffee or espresso. Stir. Sprinkle with more cinnamon or sugar (if you like it sweeter). Sit. Marvel at the fact that you just created your very own Pumpkin Spice Latte (with pumpkin) using whole foods and no artificial Carmel Coloring Level IV (via Food Babe).
- This formula is on the less sweet side. I like it as is, my husband adds sugar to his.
- Store the left over cream in the refrigerator. When you take it out to use again, it will be thicker but I like it this way. It’s easy to scoop into a cup of piping hot coffee.
- If you let your coffee sit for a while, the fat in the coconut cream will separate out but that’s okay! Give it a stir and drink up those healthy MCFAs.
- Enjoy in abundance. Before you know it, it’ll be time for White Mocha and Peppermint Lattes.