The New Pumpkin Spice Latte

The New Pumpkin Spice Latte

After getting busted by Food Babe for using a carcinogen (caramel color level IV) to create the illusion of pumpkiny goodness in their Pumpkin Spice Lattes, Starbucks announced they would be instead including real pumpkin in this years PSL.

There was a time in my life when I was a frappuccino, mochachino, machiato lover and the PSL featured prominently in all of my autumn day dreams. But, somewhere along my journey in food, I found I was relying less on additives and grew to enjoy the flavor of good coffee. If I sweeten my coffee now, I do it with a little drizzle of honey or agave.

Unfortunately, every year when PSL season hits my old sugar loving, ranch dipping, McDonald’s addicted subconscious convinces my matured palate that I do, in fact, desperately need a Pumpkin Spice Latte.

This year was no different. After weeks of hype over the new PSL, I caved and typed in the password “pumpkin” got my “PSL fan pass” and induced my sweet husband to pick one up for me knowing full well I would end up hating it.

I choked enough down so I could add a couple more shots of espresso and vowed yet again to stick to my homemade version. But after this experience I had to find out what was in the new PSL, how it truly did taste the same, even with real pumpkin.

The new ingredient list includes sugar, pumpkin puree, condensed skim milk, fall spices and salt. Sound familiar? It’s the same ingredients list as a homemade pumkin pie. Add a few eggs and you could probably make a decent tart, but as a drink it falls flat for me. I would rather stick to a Flat White and make my own PSLs.


Homemade Refined Sugar Free Pumpkin Spice Latte

Print Recipe
Yield: 2 Drinks
Prep Time: 2 minutes
Cook Time: 4 minutes
Total Time: 6 minutes
  • 2 tablespoons pure pumpkin puree, not pie filling
  • 1/2 teaspoon pumpkin pie spice
  • pinch turmeric, optional but delicious
  • 2-3 tablespoons agave or pure maple syrup
  • 2 tablespoons water
  • 1/2 tablespoon vanilla extract
  • 3/4 cup whole milk *
  • 4 Shots espresso, or half a cup of strong coffee

In a small sauce pan cook pumpkin and spices over medium heat until the spices smell fragrant. Don’t skip this step, it keeps you from having that raw pumpkin flavor and makes the spices really fragrant.

Add your agave or maple syrup, vanilla extract and water to the pumpkin mixture. Cook until it mixture becomes thick and begins to bubble. Add to your coffee, divide between two mugs, and set aside.

If you have a steamer for the whole milk use it now. If you do not have a steamer heat up your milk over medium heat, stirring constantly to ensure it does not boil. Once your milk is warmed froth it using a hand blender or whisking by hand.

Top your espresso and pumpkin mixture with the frothed milk and extra cinnamon if desired. The pumpkin mixture can be cooked in bulk and frozen in an ice cube tray for up to three months.


* You can swap for skim or even nondairy milks just be aware that they each froth in different ways so it will impact the latte feel of your drink

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