It’s October, friends!! This month is filled with a whole lot of pumpkin recipes, scary movies, and coziness. I know, how cliché can I be? LOL. There’s just something about being cuddled up on your couch with a fuzzy blanket, apple cider, and the current TV show I’m watching. If you’ve been around for a while, then you know this is how I love to spend my evenings!
And if you’ve been around for a while, you know I am a sucker for Pumpkin Spice Lattes! I love to make these into a healthy version, though. None of the added sugar and unnecessary ingredients the Starbucks PSL’s have. If you want to read my post from last year regarding the Pumpkin Spice Latte recipe I used, click here!
Today, I’m giving you TWO different ways to whip up your daily PSL. I know you won’t be disappointed so you can thank me later.
This is the iced Pumpkin Spice Latte version and it’s so damn good!! You can go about this recipe a few different ways so let’s get started.
Ingredients: + 1 frozen banana + cold brew + almond or coconut milk + pumpkin spice creamer, if you don’t want to use milk + 1/2 – 1 cup of pumpkin + pumpkin pie spice or cinnamon + ice = blend in a magic bullet or blender and you’re set!
The iced Pumpkin Spice Latte is my personal favorite, by the way. You can opt to leave the banana out, but it does make it a thicker consistency and I like eating a fruit in the morning. Another adjustment you can make is doing half almond milk and half creamer mixture or doing a small amount of creamer with no milk, if you like your cold brew strong. I personally like my cold brew sweet. So, I do 1/2 cup of creamer and 1/2 cup of cold brew. Zach does 1 cup of cold brew and 1/2 cup of almond milk because he likes his cold brew strong. We’re using a cold brew brand that can be found at Target, it’s called SToK! I’ve been putting a vegan protein powder in Zach’s, too. He loves it! This is the protein powder we bought.
Pumpkin Spice Latte number two has similar ingredients, you just drink it warm! Which is kind of the perfect situation if you’re in chillier weather. I don’t use cold brew for this one, I brew pumpkin spice coffee instead. I like the pumpkin spice coffee from Trader Joe’s. That one has biodegradable Keurig cups.
Ingredients: + brewed coffee + almond milk, if desired + pumpkin spice creamer, if desired + 1 cup of pumpkin + dash of cinnamon+1 tsp of maple syrup, to sweeten = mix the ingredients in a saucepan on medium heat for 5 minutes and you’ve got yourself the warmest and coziest PSL! Again, you can leave the creamer or milk out. If you like black coffee, you can just have the coffee with the pumpkin. I like to do the brewed coffee with 1/2 cup of creamer, pumpkin, and cinnamon!
There you have it- the two ways to whip up a PSL. I hope you enjoy either or both recipes, and happy brewing!
I’ve done so much baking this season so be prepared for a post with those recipes too. I hope you don’t mind, haha!
xx, Aubrianna