Vegan Pumpkin Spice Turmeric Latte

Y’all know I love my coffee and pumpkin, so naturally I have been experimenting with different recipes to make my very own healthy (and vegan) version of a Pumpkin Spice Latte recipe.

Let’s take just a sec to chat about that PSL everyone is ordering… 

I’m sure many of you know this, but that pumpkin spice latte from that big coffee chain we all love … well its packed with all sorts of sugars, syrups, and unhealthy fat! None of which are good for you or leave you feeling well. Anyone else get a sugar rush headache or stomach ache after drinking one of those?! Just google “pumpkin spice latte nutrition” and you can investigate this yourself… but fair warning: you may have a hard time ordering a PSL again after you see what’s in it!

Even though I’m not going to be ordering a pumpkin spice latte anytime soon, your girl still needs some pumpkin spice in her life. I’ve been spending the past couple of weeks experimenting with a healthier option and I think I finally cracked the code.

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What makes this PSL recipe different + good for your body

This recipe contains all real ingredients. No chemical syrups or unnecessary preservatives are used! Just a side note, make sure you get pumpkin puree not the pumpkin pie filler. It’s an easy mistake since the cans look similar, but it’s a huge nutritional difference.

I decided to add turmeric to my version of a PSL because turmeric has been shown to act as an anti-inflammatory and several other health benefits as well! Read THIS article by WebMD for more details about turmeric and it’s health benefits. It’s incredibly easy to add in to this recipe, since the pumpkin spice adds flavor as well so the turmeric isn’t overpowering.

I tested several recipes to create my healthy version of a PSL, and my recipe has one key difference compared to most recipes online. Instead of putting almond milk on the stove (like all of the recipes I found suggested), I actually start with strong coffee on the stove and add spices, real pumpkin, and coconut oil to it. When I did this with the almond milk, it became too thick and didn’t froth well (and HELLO we need froth)!

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I then microwave the almond milk with a little coconut oil, which is another trick to helping the almond milk froth. The coconut oil provides the almond milk a little fat so it’s able to hold the froth longer. And this is healthy fat, which means it’s great for your body in moderation. Traditional dairy milk and alternative milks at big chains froth better since they have more fats in them or additives to create the frothing ability.

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Weekend treat, but here’s a tip for your midweek mornings

Now this is something I treat myself to on the weekends and feel good about it! I don’t personally have time to whip this up during the weekday (I wish I could though). So on the weekday mornings, I froth my almond milk (I add coconut oil if I’m feeling wild), pour coffee in it, and sprinkle it with pumpkin pie spice! Simple, but hey it holds me over until I can make one of these lattes on the weekend!

 

 

Vegan Pumpkin Spice Turmeric Latte

serving: 1, this recipe can easily be doubled! 

Ingredients:

For the coffee:

  • 1 cup strong brewed coffee
  • 3 tablespoons real pumpkin puree
  • 1/2 teaspoon coconut oil
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon turmeric
  • *optional: a touch of honey or real maple syrup

For the almond milk:

  • 1/2 cup unsweetened almond milk
  • 1/2 teaspoon coconut oil

 

Directions: 

  1. Put the coffee in a small pot and put on the stove on low-medium heat until it is warmed all the way through. If you’re coffee is freshly brewed and hot, you can just pour it in the pot and put the pot on the lowest setting to keep the coffee warm.
  2. Add the pumpkin puree, coconut oil, pumpkin pie spice, vanilla extract, and turmeric to the coffee. If you need a little sweetness in your coffee, add a touch of honey or maple syrup to taste. Whisk until well combined. Keep on the stove with low heat and whisk occasionally until ready to serve.
  3. In a microwavable glass measuring cup, place the almond milk and coconut oil. Microwave for 30-60 seconds, so the milk is hot and the oil is melted.
  4. If you have a hand frother (like THIS), froth the almond milk and oil mixture until well combined and foamy. If you have a small blender (like THIS), pour the almond milk and oil mixture into the blender and blend. You will get a similar foaming effect.
  5. Pour the coffee mixture into a mug, followed by pouring the almond milk. Use a spoon to try and keep the foam in the measuring cup, so you are just adding the liquid to the coffee.
  6. Spoon the almond milk froth on top of the coffee. This helps the foam last longer.
  7. Sprinkle a little pumpkin spice seasoning on top and enjoy!

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signatureDid you like the products linked in today’s blog post? Please support Jackie Anne Blog by shopping through the provided affiliated links. At no cost to you, I will receive a small percentage from any products you purchase through these provided affiliate links. I use this small profit to keep this blog running and maintained. Thank you so much for your support so I can continue to serve you! 

 

Health Disclaimer:

I am not a physician or Registered Dietician. Some blog posts discuss healthy eating and exercise, and the purpose is to share my personal journey and experience with diet and fitness. As always, consult a physician before making any changes in diet or exercise. The author and blog disclaim liability for any damage, mishap, or injury that may occur from engaging in any activities or ideas from this site.

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