The Pumpkin Spice Latte (PSL for seasoned consumers) is one of those indulgences that creeps around every time the leaves turn and sweaters come out. If you've become an addict like we have at Amandean, you'll know that this drink packs a punch - not only in flavor but also as a potential diet-crasher. A 16oz (Grande) Starbucks Pumpkin Spice Latte packs 380 calories and 52 grams of carbohydrates – 50 of those coming from sugar! It's safe to say it wouldn't hurt to offer a healthier alternative.
Amandean's Gut-Healing Pumpkin Spice Latte made with our Grass-Fed, Pasture-Raised Collagen Peptides (or Marine Collagen) is a crowd pleaser and we'd like to share our delicious recipe.
12 oz. strongly brewed coffee
1 Tbsp. pumpkin puree
2 tsp. coconut butter (or coconut oil)
½-1 tsp. unsalted butter or ghee
½ tsp. vanilla extract
¼-1/2 tsp. pumpkin pie spice
½-1 tsp. pure maple syrup
1 scoop Amandean Collagen Peptides or Marine Collagen
¼ cup unsweetened almond milk or semi-skimmed milk
1. Make coffee in a coffee maker or french press.
2. While coffee is brewing, in a saucepan over medium heat (or microwave) combine the pumpkin, coconut butter or oil, unsalted butter or ghee and optional milk and heat until warm and butters are melted. This will help to keep your latte nice and hot.
3. Pour 12 oz. of coffee in a blender, add the remaining ingredients and blend on high for 10-15 seconds until creamy and frothy.
4. Pour in coffee mug, dash with pumpkin pie spice and enjoy.
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