Pumpkin Spice Latte

With the kids back to school, and fall around the corner, a lot of people are running to their favorite coffee shops to enjoy their favorite fall flavors.

By Julianne Parkis

My husband had a favorite: the pumpkin spice latte. When I read the ingredients in that drink, he could no longer stomach it. The ingredients, which you can find on the website, include potassium bromate which is classified as a possible carcinogen, carrageenan, which can cause inflammation and digestive issues, and more problematic ingredients like natural flavors. 

Save your body the wear and tear and save some money by making my homemade version! This special treat drink has 14 grams of sugar vs. the store-bought venti PSL, which has 63 grams! Both are equally delicious!

The recipe makes 2 drinks.
2 cups milk (preferably grass-fed or your milk of choice)
3T organic pumpkin puree
2T organic vanilla sugar
1t vanilla extract
1/2t pumpkin spice mix (Trader Joe’s is great)
4 shots of espresso; organic is best. (Use a strong, dark roast if you don’t have espresso.)
Fresh whipped cream*


1. In a small saucepan, heat the milk, pumpkin, and sugar to your desired temperature (I like 190*).
2. Turn off heat and mix in vanilla and pumpkin pie spice mix. Put the top on to keep it hot.
3. Brew a double shot of espresso into each cup. Strain milk mix evenly into each cup to remove any pumpkin pulp.
4. Top with whipped cream and a sprinkle of cinnamon.

*For the fresh whipped cream, whisk 3-4T organic heavy cream until soft peaks form. Add 1t vanilla sugar, then whisk to stiff peaks. This is quick and much healthier than store-bought whipped creams. 

Check out homeawaycafe.com for directions on making vanilla sugar, and the espresso machine that we researched and absolutely love.