The leaves are changing Uggs are pulled out of their boxes and slipped on by the fire, and naturally, the pumpkin spice latte is brought back to the Starbucks menu. But wait! By now I’m sure you have all seen the video exposing the truth behind the ever-popular Starbucks pumpkin spice latte. Not only does the latte contain no actual pumpkin but also it contains a plethora of harmful chemicals and carcinogens such as caramel coloring level IV, Monsanto chemically engineered milk, and pesticide residue. Gross! If you’re like most people who get excited every fall for this seasonal treat, have no fear! There is a healthy, delicious, home-made alternative and you can find the recipe right here!

Ingredients:

½ cup of unsweetened vanilla almond milk
3 tablespoons of pumpkin puree
1 teaspoon pumpkin pie spice
½ teaspoon vanilla
2-3 drops of Blue Agave Sweetener (or sweetener of your choice)
8 ounces of brewed pumpkin spice tea or 8 ounces of brewed coffee
a sprinkle… or two of cinnamon

Step 1:

Brew a cup of pumpkin spice tea or brew a cup of coffee

Step 2:

In a sauce pan mix the almond milk and pumpkin puree on medium heat for 35-45 seconds. Turn off heat.

Step 3:

Add seasonings and sweeteners, turn on high heat and stir with a whisk until frothy.

Step 4:

Pour tea/coffee into a mug and add foamy milk mixture to the top. Viola! Pumpkin spice, fall deliciousness and none of the chemicals.