The PSL (now my healthy pumpkin spice latte)—it takes over every coffee shop in town as soon as September rolls around, but it is full of sugar and artificial ingredients. I first published this recipe here on my blog a few years ago, and it became such a huge fan-favorite that I included it in the Thanksgiving chapter of my holiday and special occasion inspired cookbook Celebrations. I'm sharing it here again today because I made a step by step video for you!
Starbucks Ingredients
Milk, Pumpkin Spice Sauce [Sugar, Condensed Skim Milk, Pumpkin Puree, Contains 2% Or Less Of Fruit And Vegetable Juice For Color, Natural Flavors, Annatto, Salt, Potassium Sorbate], Brewed Espresso, Whipped Cream [Cream (Cream, Milk, Mono And Diglycerides, Carrageenan), Vanilla Syrup (Sugar, Water, Natural Flavors, Potassium Sorbate, Citric Acid)], Pumpkin Spice Topping [Cinnamon, Ginger, Nutmeg, Clove, Sulfiting Agents].
My Ingredients
Coffee, almond milk, coconut milk, pure maple syrup, pumpkin, pumpkin pie spice (cinnamon, nutmeg, ginger, clove), pure vanilla extract
Instead of spending your hard-earned money on a pumpkin spice latte that doesn’t even have pumpkin in the ingredients, make a healthy pumpkin spice latte at home and enjoy it from the comfort of your living room. My version is dairy-free, paleo friendly and absolutely delicious. You can also omit the coffee when you're making it and make it a coffee creamer to use all week long.
For more seasonal and holiday inspired recipes, grab a copy of my Celebrations cookbook! There's over 120 recipes that you can use for special occasions, as well as every night of the week!
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Rachael A Jackson
How do we store any leftover mixture?
Danielle
You can store it in your fridge for about a week!
Rachael A Jackson
Thanks! I made it whole30 and it was delicious!
April Salzmann Ontiveros
Could I just double the coconut milk if I can’t use almond milk? or would you recommend a different substitute?
Danielle
If you can tolerate cashew milk maybe try that, if not you can try the coconut milk it just might be a little thicker!
Melissa
LOVE THIS!! made it tonight to drink while I’m passing out candy to trick or treaters ??
Jeri Higgins
This is the best! It is the first time I’ve felt like I had a fancy coffee drink since all of my dietary issues four years ago. It is so, incredibly flexible and delicious! I make up 2 C of English Breakfast Tea instead of coffee and I use So Delicious Coconut Milk non-dairy beverage in place of the Almond Milk, plus the real coconut milk from a can. I often forget the actual pumpkin but none of that matters it is just plain yummy! I know it is supposed to make four servings……but I’m just too sad when my cup is empty. Thank you for helping dietary challenged foodies feel normal again.
Danielle
Thanks Jeri 🙂
Halina Bo
I love that creamer. To limit sugar it, I add some stevia and cut down on sugars (even natural sugars can trigger reactive hypoglycemia in me)
For people who “can’t drink” coffee because of GERD
that may get triggered by acid in coffee, making cold brewed coffee is a wonderful solution. I often make it overnight to have it in the morning, or make 1-2 quarts of concentrated cold brewed coffee in a weekend. To remove even small residue of acids I often add a pinch of calcium carbonate when I set my coffee to brew. During the week I can drink it hot or cold.
Note: Since I am sensitive to chemicals, I use organic coffee or as naturally grown coffee. In a pinch I keep some store-bought organic cold brewed coffee in my pantry.