There’s been a lot of talk lately about what is – potentially harmful chemicals – and what isn’t – pumpkin or even pumpkin spice – in our favorite coffee shop’s most popular drink. That’s right, there is exactly 0 pumpkin and none of the spice blend that has taken over fall in Starbucks’ Pumpkin Spice Latte. Instead, the seasonal drink is allegedly filled with non-warm-and-fuzzy things like Caramel Color Level IV – a suspected carcinogen – milk from cows fed genetically modified corn (maybe) or soy milk containing the cancer-linked stabilizer Carrageenan, and a toxic dose of sugar to top it off. You can read more about what Starbucks puts in its Pumpkin Spice Latte and whether or not you should be worried about it here and here.
Not being down with giving up our seasonal obsession or poisoning ourselves into an early grave, we took matters into our own hands. After much caffeine-fueled research, we have created an all-natural recipe for this fall favorite – full of pumpkin and pumpkin spice, and free of all those nasty, potentially-cancer-causing chemicals. Oh and it’s cheaper, too.
1 teaspoon of black pepper
1 1/2 cups of milk
1 tablespoon of pure pumpkin puree
1 tablespoon of dark brown sugar
1/4 teaspoon of vanilla extract
1/2 cup of dark roast espresso
1/2 teaspoon of pumpkin spice (—>)
Espresso maker or coffee maker
- Saute pumpkin with pepper in the saucepan over medium heat.
- Add the brown sugar and mix until bubbling.
- Stir in the milk, coffee, pumpkin spice, and vanilla.
- Serve with whipped cream and a pinch of pumpkin spice.
1/3 cup of cinnamon
2 tablespoons of ginger
2 tablespoons of nutmeg
1 1/2 tablespoons of cloves
1 1/2 tablespoons of allspice