Fall is all about the pumpkin spiced lattes. But if you’re grabbing yours from a coffee shop, chances are there isn’t even much pumpkin to it. Instead you get a hefty dose of sweetener-laced flavoured syrups and empty calories. That’s why you should trade that in and make a homemade pumpkin spice latte instead.
In this recipe we ditched the caffeine jitters for some naturally energizing maca root powder. It’s a root from Peru with adaptogenic properties to help balance hormones and mood. It’s also a great source of antioxidants.
This homemade pumpkin spiced latte is made from all natural ingredients that promise to give you the most authentic taste of the season. Drink it on a cold fall morning, wrapped in sweaters and a cozy blanket with the company of a great book.
This recipe is easy to adapt to your own tastes. We love to make it coffee-free with just the creamy deliciousness of warm almond milk. But if you’re a coffee lover, feel free to sneak some in there. Just change out 3/4 cups of milk for hot coffee to get your proper latte fix.
You can use canned pumpkin or whole pumpkin baked until soft. If you’re baking a pumpkin, you can store leftovers in the fridge or freezer to use up throughout Fall. Make them in healthy pumpkin pie, or a pumpkin pie inspired smoothie. And don’t forget to roast those pumpkin seeds.
Add all your ingredients to a blender and blend until combined. Heat your beverage in a small pot over low to medium heat. Garnish with cinnamon sticks for serving.