We had an absolutely wonderful autumn vacation in the USA! All the pumpkin patches along California’s Highway 1 were just teeming with pumpkins, and every store was selling pumpkin something-or-other. Heaven for all pumpkin lovers!
But most importantly: Pumpkin Spice Latte Season had just begun! And it’s expanded well beyond Starbucks at this point, with copycat versions of the cult seasonal beverage popping up all over the place.
Yeah, yeah, I know all the jokes about the kinds of people who freak out over Pumpkin Spice Lattes, but just so you’re all aware: I’m one of them! Right when the days start getting cooler, the nights longer, the air crisper, the leaves more multi-colored … what could be better than a comforting Pumpkin Spice Latte? At the same time, cool-weather coziness doesn’t seem to be the main draw for everyone: you’d be shocked to see how many people are happily glugging down their Pumpkin Spice Lattes in the 30˚C degree heat in SoCal and Hawaii!
Germany has likewise succumbed to the PSL invasion: it’s the drink of the season! At Starbucks, the Kürbis Latte Macchiato, as we call it here, sells for 4.80 euros and is not only overpriced, but also extremely sugary. I mean, it tastes good, sure – but it’s always a little horrifying just how syrupy it is. A “tall” Pumpkin Spice Latte made with whole milk and cream delivers a whopping 50 g of sugar! (If you want to learn more about how Pumpkin Spice Lattes wreak havoc on your digestive system and metabolism, check out this video clip from Yahoo.)
Pumpkin Spice Lattes are sold in almost every coffee shop – including The Coffee Bean & Tea Leaf at Santa Monica Pier
Back home in Hamburg, the decision was clear: I would make my own PSL! An Internet search turned up hundreds of recipes, but almost all of them contain sugar, which is due to the fact that the drink is usually made with pumpkin-flavored syrup. My version, which uses fresh pumpkin, is not as sweet as your classic sugar-loaded PSL – so if you’ve been guzzling that version, you might need a minute to adjust. You could also just blend in some coconut blossom sugar* or a few dates to sweeten things up a bit.
To make my Pumpkin Spice Latte, you’ll need Pumpkin Purée (recipe below, in case you don’t have access to the boxed or canned versions) mixed with Pumpkin Spice Mix. The spice mix is available in stores, but I highly recommend making it yourself using my Pumpkin Spice Mix recipe. ;-)
Spiced Pumpkin Purée for Pumpkin Spice Latte
350 g Hokkaido pumpkin
300 ml almond milk
1 tsp Pumpkin Spice
- Wash pumpkin, remove seeds, and cut flesh into chunks.
- Heat almond milk and Pumpkin Spice Mix in a pot. Add pumpkin and simmer on low heat for 15 minutes.
- Purée or blend.
Now let’s make that Pumpkin Spice Latte!
- 2 tbsp pumpkin purée
- 300 ml almond milk*
- 2 shots espresso
- 1/2 tsp Ceylon cinnamon*
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Ich bin Hannah Frey, Gesundheitswissenschaftlerin, Bloggerin und Kochbuch- und Ernährungsratgeber-Autorin. Ich helfe dir dabei, dich auch im stressigen Alltag mit wenig Aufwand gesund zu ernähren. Ich möchte dich zu einem gesunden Leben motivieren und inspirieren. Deshalb findest du hier jede Menge schnell zubereitete, einfache und alltagstaugliche Rezepte aus natürlichen Zutaten und ohne raffinierten Zucker – aber mit 100 % Geschmack!