How to Make a Pumpkin Spice Latte at Home
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Fall is the season for cozy sweaters, colorful leaves, and of course, the Starbucks Pumpkin Spice Latte. And even though the world panicked when Starbucks kept running out of their Pumpkin Spice syrup, there’s no shortage of Pumpkin Spice Latte goodness: from the VIA pre-packaged pumpkin brew to the Pumpkin Spice Latte ice cream in stores in November, you don’t have to go far to find a PSL.
But with the fall treat comes a hefty price, and added-on calories and sugar. Besides schilling out $5 or so for a pumpkin drink, you get nearly 20 percent of your daily value of calories from fat from one 16-ounce Pumpkin Spice Latte, with whole milk and whipped cream. That’s a whopping 410 calories for one drink! Even a Grande PSL made with nonfat milk and no whipped cream still adds up to 260 calories.
More importantly, the key ingredient to a PSL — the pumpkin spice syrup — hides a slew of ingredients that make most people take pause. Some of those ingredients? Milk, condensed milk, artificial flavors, coloring agents, and potassium sorbate. And because of certain laws, Blisstree points out, the company doesn’t have to spell out what those "natural and artificial" flavors really are, which can be big trouble for those with celiac disease, gluten intolerance, or those who are vegan.
So we set out to create our own Pumpkin Spice Latte without those pesky additives. Using fall’s most sought-after ingredient, pumpkin, plus organic milk and natural sweeteners, our version of the Pumpkin Spice Latte tastes as natural as the pumpkin in it. We share our recipe, plus some at-home tips for recreating fall’s hottest drink at home.
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