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This Pumpkin Spice Latte Is Healthier, Tastier, and Quicker Than Starbucks

Prevention logo Prevention 5 days ago by Marygrace Taylor
a close up of a glass cup on a wooden table: A homemade pumpkin spice latte recipe that is healthier, tastier and quicker than Starbucks. © nata_vkusidey - Getty Images A homemade pumpkin spice latte recipe that is healthier, tastier and quicker than Starbucks.

We hate to be party poopers, but just because Starbucks started adding real pumpkin to their pumpkin spice latte doesn't mean the drink is actually good for you—in fact, far from it. Even a tall PSL clocks in at a whopping 330 calories, 9 g saturated fat, and nearly 10 teaspoons of sugar.

Better still, why shell out all that cash for a latte when you can make the same cozy goodness at home for half the calories, a fraction of the sat fat, and about a third less sugar?

Best of all, your homemade pumpkin spice latte recipe doesn't have to be a major time suck—and it can even be quicker than venturing out to the 'Bucks and waiting in that epic line. Our version mixes in brewed coffee instead of espresso and uses a blender instead of a milk foamer to get the same creamy, foamy texture. (If you do have a milk foamer, though, feel free to bust it out!)

Ready to get started? All right! Here we go.

What you'll need:

1 c whole milk or unsweetened soy milk (for a richer, less creamy drink, use low-fat dairy milk or unsweetened almond milk)

1 c hot brewed coffee

2 Tbsp canned pumpkin puree

3 Tbsp brown sugar

2 Tbsp pure vanilla extract

1 tsp pumpkin pie spice, plus more for garnish

¼ tsp black pepper

Special equipment:

A whisk

A blender

1. Make your flavor base.

Add the pumpkin puree, brown sugar, and spices to a small saucepan. Cook over medium-low heat, stirring frequently with a spatula, until the mixture is fragrant and the sugar is completely dissolved, 2 to 3 minutes.

2. Add your milk.

Slowly add the milk to the flavor base, whisking constantly to keep everything nice and smooth. Continue cooking over medium-low heat until the milk barely reaches a simmer. Remove from heat.

3. Blend well.

Carefully pour the hot milk mixture into a blender along with the coffee and the vanilla extract. Place a kitchen towel on top of the blender instead of the lid to keep too much steam from building up. (Or, if your blender won't run without the lid, keep the spout open and place a kitchen towel on top of the spout, as pictured. It's not exactly glamorous, but it gets the job done!) Blend on high until the mixture is thick and frothy, 1 to 2 minutes.

4. Drink up!

Pour the mixture into two mugs, using a spoon to scoop any extra foam left in the blender to top your lattes. Dust with extra pumpkin pie spice, if desired. Serve hot.

NUTRITION (per serving, with whole milk) 170 cals, 4 g pro, 37 g carb, 0 g fiber, 25 g sugar, 4 g fat, 2 g sat fat, 70 mg sodium

Related video: We tried 6 pumpkin spice coffee creamers, and this was the best [via My Recipes]

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