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If you are a Pumpkin Spice Latte lover, then you will be very happy about this post. Not only does this hit the spot when craving a PSL, but it’s also significantly healthier than any you would find at a coffee shop (but still soooo delicious!). Instead of using simple syrups that are full of artificial sugars, flavors, etc., we are using a natural sweetener (pure maple syrup), wholesome spices with no artificial flavoring, and grass-fed milk and cream. This is definitely still an indulgent drink with the whipped cream on top, but it’s much better than the ones you get at coffee shops so it’s the perfect little treat if you would rather make it at home!
Nutritional benefits of this Pumpkin Spice Latte
- Pumpkin pie spice has many nutrients from the cinnamon, nutmeg, cloves, etc. It helps keep blood sugar balanced, is rich in antioxidants, and not to mention delicious!
- Maple syrup is a natural sweetener that is the sap from maple trees. It’s lower glycemic than typical refined sugars, it’s super rich in minerals like manganese, zinc, calcium, and potassium, and it has antioxidants and fiber.
- Purity Coffee is mold-free, mycotoxin-free, and free of pesticides and other contaminants. It’s my favorite healthy coffee brand at the moment!
- Using milk and cream from grass-fed cows gives you a much purer, nutrient-dense product. The cows live a more natural, healthy lifestyle and therefore their milk products are going to be more nutrient dense and healthier. I’m all for sustainable and regenerative farming, and using grass-fed dairy is a great way to do that.
Ingredients for a Healthy Iced Pumpkin Spice Latte
Coffee beans – to make a double shot of espresso. I use the De’Longhi espresso machine, but I definitely look forward to buying a Breville soon to take this latte to another level!
Pumpkin pie spice – a blend of cinnamon, nutmeg, ginger, cloves, and allspice.
Pure vanilla extract – another important flavor in pumpkin lattes.
Milk – grass-fed is always recommended for health. This is for the latte portion.
Heavy cream – as always, opt for grass-fed. This is for the whipped cream on top.
Pure maple syrup – as the natural sweetener. It compliments fall flavors perfectly, it’s super nutrient-dense, and it is so much healthier than refined sugars typically found in coffee shops.
Method
- Put 1/4 tsp of pumpkin pie spice into a 16-oz cup.
- Make a double shot of espresso and dump into the cup with the pumpkin pie spice. Also add the pumpkin puree if using. Use a milk frother to blend together well.
- Then add the milk, maple syrup, and vanilla extract. Using the milk frother, mix well again to combine.
- Add ice, filling it mostly to the top but leaving an inch or two for the whipped cream.
- In a small mug, add the heavy cream and 1 tsp of pure maple syrup. Use a milk frother to mix the heavy cream until it becomes a thick whipped cream. This takes my milk frother about 20 seconds.
- Pour the whipped cream on top of the drink, sprinkle some pumpkin pie spice on top, stick a straw into it, and enjoy!
Modifications
- Add pumpkin puree if you want! It’ll add just a hint of earthy pumpkin flavor and add a bit more orange color to the drink.
- Adjust the maple syrup to your own desired sweetness preference. If you like really sweet drinks, then do 2 Tbsp (especially if adding pumpkin puree, which takes some sweetness away). If you like mildly sweet drinks, then do 2 tsp – 1 Tbsp.
- For a lightened up version, decrease the heavy cream to 2 tablespoons. You still get some delicious cream but it’s not as much of a star of the drink.
- Increase the vanilla if desired – I actually typically do about 1 1/2 teaspoons of vanilla but I know some people are probably more sensitive to the flavor than I am.
Other recipes you’ll love
I hope you love this Healthy Iced Pumpkin Spice Latte! Please be sure to leave a comment and rating if you give this recipe a try. I would love to know what you think!
PrintHealthy Iced Pumpkin Spice Latte
- Prep Time: 10-15 minutes
- Total Time: 0 hours
- Category: Lattes, Drinks
- Method: espresso machine
Ingredients
2 shots espresso
Ice
1 1/2 Tbsp maple syrup, adjusted to preference
1/4 tsp pumpkin pie spice
6 oz whole grass-fed milk
1 tsp pure vanilla extract
Optional: 1 Tbsp pumpkin puree
For the whipped cream:
3 Tbsp grass-fed heavy cream
1 tsp pure maple syrup
Instructions
- Put 1/4 tsp of pumpkin pie spice into a 16-oz cup.
- Make a double shot of espresso and dump into the cup with the pumpkin pie spice. Also add the pumpkin puree if using. Use a milk frother to blend together well.
- Then add the milk, maple syrup, and vanilla extract. Using the milk frother, mix well again to combine.
- Add ice, filling it mostly to the top but leaving an inch or two for the whipped cream.
- In a small mug, add the heavy cream and 1 tsp of pure maple syrup. Use a milk frother to mix the heavy cream until it becomes a thick whipped cream. This takes my milk frother about 20 seconds.
- Pour the whipped cream on top of the drink, sprinkle some pumpkin pie spice on top, stick a straw into it, and enjoy!
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