Now, I have a deep love for Starbucks. Their coffee is all Fair Trade/Equal Exchange and they treat their employees very well. But I do have a problem with the amount of sugar (and lack of pumpkin!) In Starbucks’ Pumpkin Spice Latte.
So I set out to make it for myself. I found one recipe online, but it was a bit complicated and I didn’t really like it. What I came up with is much simpler:
Ingredients:
1 Can Pumpkin (I used Farmer’s Market brand Organic)
2 cups fair trade/equal exchange coffee (I used Full Circle Ecothentic Blend)
1 cup Almond Milk (if you use regular milk, please use Organic Valley, but Almond milk has a better texture and flavor for this recipe)
Cinnamon, Allspice, and Ginger (or whatever your preferred pumpkin spice recipe is)
Agave nectar (you can also use brown sugar or another sweetener, but agave nectar works perfectly for this and is lower glycemic index than sugar)
Combine all the ingredients in a blender (adjusting the spices and agave nectar to taste), blend and enjoy! Pour into a pot and simmer gently until you reach the desired texture. Added bonus: all the pumpkin nutritional goodness!
If you try this recipe out, feel free to send me the $4.95 you saved by not going to Starbucks 😉
actually, that sounds like the perecft halloween, a feel-good cartoon and comfies? i’m sad that this is the first year we didn’t get to carve pumpkins 🙁 so i get to smile at yours!xoxops. just think this time next year, you’ll have dressed your sweet baby boy! <3
I made a crockpot recipe for a brunch awhile ago and it was a hit! And I agree, more pumpkin and less sugar!
Sharon, I had to get back to you on this…I just made it with low-fat Almond milk, and it is fantastic. I think I just found my wnetir drink, and not a moment too soon. Snow flurries tomorrow
mmmm…..my favorite….
I don’t think I’ve ever complained about the amount of sugar in anything. Hehe.
This sounds amazing. I should try to make my own too.
I love pumpkin! Thanks for the reiepcs. I’ve been making pumpkin pie oatmeal lately. I froze some pumpkin puree in an ice cube tray. For every serving of oatmeal I add one pumpkin cube and then some cinnamon and nutmeg. :)Erica’s latest blog post:
Sounds yummy. I’m wondering how to tweak that to make it without coffee…