Love 'em or hate 'em, there's no denying the powerful marketing force that is the Starbucks Pumpkin Spice Latte (PSL). The PSL isn't even a fall-exclusive drink anymore; this year it was released August 27. But you don't need to stand in line at Starbucks for a gigantic mugful of a beverage that'll spike your blood sugar. Make it at home with KNOW Better Sweetener for more pumpkin flavor and no regrets an hour later. Our recipe adapts a popular DIY version from The Kitchn, which cooks pumpkin puree on the stovetop before blending it with milk and coffee. Top it with as much whipped cream as you like!
Makes 1 Latte
1 tablespoon pumpkin puree (not pumpkin pie filling)
1/8 teaspoon ground cinnamon, plus more for dusting
Pinch ground ginger
Pinch ground allspice
Pinch ground cloves
Pinch ground nutmeg
1 tablespoon KNOW Better Sweetener
1 cup whole milk or milk alternative, such as oat milk
1 1/2 teaspoons vanilla extract
1 to 2 shots espresso or 1/2 cup strong coffee, hot
Freshly whipped heavy cream, for serving
In a small saucepan, combine the pumpkin, cinnamon, ginger, allspice, cloves, and nutmeg. Place over medium heat and cook, stirring constantly, until the pumpkin deepens in color and the spices turn aromatic, 1 to 2 minutes. Stir in the sweetener and continue to cook until the sweetener dissolves and the mixture begins to bubble, about 1 to 2 more minutes. Slowly stir in the milk, followed by the vanilla, and heat until steaming hot, being careful not to let the mixture boil over.
Remove from the heat. Use an immersion blender to blend until very frothy, about 30 seconds. (Alternatively, transfer the mixture to a traditional blender. Cover with the lid and remove the pour spout. Cover the pour spout with a thick kitchen towel and blend on medium speed until frothy.)
Pour the espresso or coffee into a mug, then top with the milk mixture. Add a dollop of whipped cream and a sprinkle of cinnamon. Serve.
Per Latte: 232 calories, 19 grams fat, 13 grams net carbs, 9 grams protein