Robin Rhine McDonald
Healthy Pumpkin Spice Latte
My homemade pumpkin spice latte recipe is HERE!
Real quick before I share. A few tips on ordering holiday beverages...
Unless you’re at a health conscious, hipster coffee shop, the ingredients for any holiday beverage, whether at Starbucks or not, will include all kinds of chemicals in the syrups from GMO plant sources, dyes for coloring, preservatives, and terrible sources of sugar like high fructose corn syrup.
Getting sugar free syrup is not a healthier option. It is a lower calorie and lower sugar option. HOWEVER, the chemicals needed to make something that is supposed to taste like sugar not have calories or be sugar is NOT healthy.
Switching to nonfat dairy options? Nonfat means more sugar. Again, just because it has less calories or fat, even, doesn’t mean it’s healthier.
If you want to indulge, go for fewer pumps of syrup, and see if they have unsweetened alternative milks (it’s been a bit since I’ve been, IDK if they do). Skip the whip cream, and get the smallest size.
Your best bet, though, is making your own drink at home!
Without further ado, here’s my current drink obsession:
12 oz of decaf coffee (Use whatever coffee you like. Though I do recommend organic! Coffee is mass produced with pesticides, herbicides, and often with mold.)
1/3 cup of @califiafarms unsweetened better half coconut almond creamer
1 tbs of grass fed butter, I use @kerrygoldusa
1 tbs of organic pumpkin purée
2 tsp of organic maple syrup
1/4 tsp of pumpkin spice seasoning
1 scoop of Primal Kitchen Snickerdoodle Collagen (optional)
A sprinkle of sea salt.
Make your coffee however you usually do. I use a French press.
In a blender, add all of the ingredients, except the coffee.
Add in just enough coffee to melt the butter, but not to much to make the liquid too hot. (The caution for heat only applies to those with a plastic blender)
Blend until creamy and frothy!
Pour into mug and top with remaining coffee.