It’s hard to not get get caught up in all the pumpkin spiced hype. Coffee shops have been on the band-wagon even before the leaves started to turn. Now that October is here, I think it is fair to start filling the kitchen with pumpkin spiced everything. I love cafe style Pumpkin Spiced Lattes but I also know that they are so loaded with sugar and not worth the post-latte crash. Here is my healthier alternative to the sugar-loaded versions. This So Simple Pumpkin Spiced Coffee may turn out to be a regular in your autumn morning routine.
Cinnamon has been shown in help regular blood sugar levels. Studies demonstrated benefits in 1g or 3g servings. Adding 1/4 tsp of cinnamon to your day may help with better glycemic control.
You don’t need an espresso machine at home to enjoy cafe style seasonal drinks. I used freshly brewed coffee, but feel free to use leftover coffee as it is going to be reheated on the stove top anyways. For even more time saving a Pumpkin Pie Spice Blend can be pre-purchased, or made in advance (here’s a simple recipe from Wellness Mama). For a creamier consistency use a milk or milk alternative with a fat content. I used organic soy milk, but homemade almond milk or hemp milk would taste great too. See my recipe for Homemade Hemp Milk.
So Simple Pumpkin Spiced Coffee
If you are like me and do not own an expresso machine but would still love to enjoy a healthy pumpkin spiced latte when the season hits, then this is the recipe for you. It’s so simple to make and helps you use up that leftover pumpkin pie filling that you’ve been looking for a use for.
Ingredients for So Simple Pumpkin Spiced Coffee
- 1 cup of brewed coffee
- 1 cup of organic soy milk or homemade milk alternative*
- 1 tbsp pumpkin pie filling
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg, ground
- pinch of cloves, ground (optional)
- 1 tbsp honey, unpasterised
*homemade nut or seed milks have a higher fat content then store-bought varieties, giving a creamier end product.
Method For So Simple Pumpkin Spiced Coffee
- Combine the coffee, soy milk or milk alternative, pumpkin pie filling and spices in a saucepan and bring to a boil. You may want to use a whisk to ensure the pumpkin pie filling mixes through.
- Once heated, remove from heat and stir in honey until well combined. Enjoy!
Make it Vegan: Use maple syrup in place of honey.
Make it Soy Free: Use homemade almond milk or hemp milk.
Make it Simpler: Use a pre-purchased or pre-mixed pumpkin pie spice mix, or even a chai mix will do.
Total Fat: 2.0g