HEALTIER PUMPKIN SPICE LATTE

Print Friendly, PDF & Email

Pumpkin Spiced Latte

HEALTHIER TWIST ON THE PUMPKIN SPICED LATTE
Back by popular demand as it has been since it’s debut in 2014 PUMPKIN SPICE LATTE is coming out earlier than it has been in the past. It came back on Tuesday, August 28, 2018!  Summer isn’t technically over but according to online anticipation and excitement which is trending, it continues to grow daily and everyone is crazy excited!
I had Pumpkin Spice Latte when they first came out and each time only able to get through half of it before I started feeling awful. I got a sugar rush immediately followed by the big drop in my energy and a dull throbbing headache. I had to stop drinking them because of the way it made me feel. Why was such a fun and delicious happy drink doing this to me?
I LOVE Pumpkin Spice Latte but I discovered that I can not process sugar that well! I’m a cancer survivor and cancer feeds on sugar. Sugar also is the worst thing you could do for brain health. Studies show how sugar affects the brain and is a factor in the development of  Alzheimer’s disease.
I came up with a recipe for Pumpkin Spice Latte that does not use processed sugar. I sweeten mine with Stevia, approved by researchers and nutritionist. Stevia is a substance taken from a plant that is natural and used to make food taste sweet.
You can enjoy a Pumpkin Spice Latte and not worry about processed sugar! Please give this latte a try!
The cupcake featured in the photo pumpkin cupcakes with cream cheese frosting is from the dessert section in my cookbook, “Food for Thought” all healthy and no processed sugar!

PUMPKIN SPICE LATTE

Serves 2

Makes 3 CUPS )   (1-1/2 CUPS PER SERVING) 

 INGREDIENTS

1 cup strong brewed coffee,  set aside

1/4 cup (2 ounces) espresso coffee

2 teaspoons pure vanilla extract

 2 cups organic Whole milk or 2% Milk (you can use Almond, Coconut, Cashew, Hazelnut, Almond Coconut, Milk) 

2-1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger

3 packets of Stevia

1/3 cup organic plain pumpkin puree

2 teaspoons pure vanilla extract

1 tablespoon Pure Maple Syrup

GARNISH

Coconut whip cream, or rice whip cream

1 tablespoon of Pomegranate seeds

2 pinches of cinnamon

2 teaspoons lime zest

2 sticks of cinnamon

DIRECTIONS

In a small saucepan, whisk together, brewed coffee, espresso, vanilla, milk, or your choice of nut milk, cinnamon, nutmeg, ginger, stevia, pumpkin puree and heat until hot but not boiling.
Divide your coffee into two mugs.
For each serving top with coconut whip cream or rice whipped cream, 3 to 5  pomegranate seeds, 1/4 teaspoon lime zest, sprinkle a pinch of cinnamon over then add the cinnamon stick. 
The dairy-free whipped cream is available in the refrigerated section at your supermarket.
  I happen to like my spice latte cold. After I whisk all ingredients together I pour it in a blender, add 8 ice cubes and blend until smooth. 

Please join me on;
 INSTAGRAM: @Cristinacooks
FACEBOOK Cristina Ferrare
TWITTER @cristinacooks   
cristina.petclub247  https://bit.ly/2J6pSVt

ORDER MY NEW BOOK "FOOD FOR THOUGHT" BY CLICKING THE COVER BELOW

 

ORDER A "BIG BOWL OF LOVE" TO YOUR FRONT DOOR!

Cristina Ferrare's Big Bowl of Love

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *