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Friday, September 6, 2013

Pumpkin Spice Latte

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It's that time of year again. Starbucks and Einstein Bagels have started advertising their pumpkin lattes. I used to love those things. Unfortunately, they didn't love my body back. With nearly 40 grams of sugar and 300 calories in a tall Starbucks latte, they weren't doing me any favors.

Last year, I couldn't miss out on the pumpkin spice latte so I tried many different recipes, but could never find one that replicated the pumpkin lattes I love so much. Either they were too pumpkin-y, didn't have enough pumpkin, not enough spice, too much coffee flavor, etc. I just couldn't find one I liked.

This year I was determined to have a delicious pumpkin latte. And I decided it was up to me to create one. So today I made some decaf coffee before I worked out and by the afternoon, when the craving for a coffee drink hit, I had some already made.

This drink is super easy, cheap, and has about half has much sugar has the Starbucks version. The true test was seeing if my mother (who is a pumpkin spice latte Nazi) liked the drink as much as I did. Annnnnd.... (drum roll please) she did! She said it was really good. Yay! Now I have a pumpkin spice latte to last me through all of fall. :)

little over 2 c. brewed coffee (hot or cold)
3 T. milk of choice (I used coconut cream)
3 T. pumpkin or butternut puree, if making a cold drink use frozen
1 tsp. pumpkin pie spice
1-2 T. honey or agave
5-7 ice cubes (if making a cold drink)
optional: whipped cream and/or caramel ice cream topping or dash of cinnamon

1. Add all of your ingredients to a blender. And blend!
2. Divide between two glasses, reserving the foam. Then divide the foam. If desired, add whipped cream and caramel.

Inquiry of the Day:

Have you ever had a pumpkin spice latte?

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