Pumpkin Spice Coffee (without all the other junk)
This time of year I love all things pumpkin! This delicious pumpkin spiced coffee is a great alternative to Starbucks, which packs a whopping 28 grams of sugar in a Tall, even when made with almond milk and no whipped cream. With milk and whipped cream, it goes up to 39 grams! In comparison, this healthier version only has 10 grams of sugar, all from natural sources. Plus you get the nutritional benefits from using real pumpkin and pure honey or maple syrup, without all of the artificial ingredients and additives found in Starbucks’ version. I tried both the honey and maple syrup versions and found using maple syrup resulted in a sweeter cup of coffee. So grab your favorite mug and treat yourself to a healthier pumpkin spice coffee!
8 ounces brewed coffee (or 1-2 shots of espresso)
½ cup unsweetened almond milk
¼ cup pumpkin puree
½ - 1 teaspoon pumpkin pie spice
½ teaspoon vanilla
2 teaspoons maple syrup or honey (or sweetener of choice)
sprinkle of cinnamon
Mix together almond milk, pumpkin and pumpkin pie spice in a small sauce pan. Cook on medium heat until heated through. Or, you can mix ingredients in a cup and microwave for 30-45 seconds. Remove from heat and stir in vanilla and sweetener.
Pour milk mixture in a cup (if using stove top method) and use a frother to foam the milk. You can also blend for 30 seconds or until foamy in a blender or Magic Bullet. Pour coffee into a large mug, add the foamy milk mixture on top. Sprinkle with cinnamon and enjoy!