By : chef ssentongo Geoffrey

How to Make a Healthy Pumpkin Spice Latte at Home

Here’s a recipe to make a healthy Pumpkin Spice Latte (PSL) at home:

Ingredients:

1. 1 cup strong brewed coffee
2. 1/2 cup unsweetened almond milk or other non-dairy milk
3. 1/4 cup canned pumpkin puree
4. 1 tsp pumpkin pie spice
5. 1/2 tsp vanilla extract
6. 1/4 tsp ground cinnamon
7. 1/4 tsp ground nutmeg
8. 1/4 tsp ground ginger
9. 1 tbsp honey or natural sweetener (optional)
10. Whipped cream (optional)

Instructions:

1. Brew a cup of strong coffee and set it aside.
2. In a medium saucepan, warm the almond milk over medium heat.
3. Add the pumpkin puree, pumpkin pie spice, vanilla extract, cinnamon, nutmeg, and ginger to the saucepan.
4. Whisk the mixture until it’s smooth and well combined.
5. Bring the mixture to a simmer and cook for 2-3 minutes, or until it’s hot and fragrant.
6. Remove the saucepan from the heat and stir in the honey or natural sweetener, if using.
7. Pour the pumpkin spice mixture into a large mug.
8. Add the brewed coffee to the mug and stir to combine.
9. Taste and adjust the sweetness and spice level to your liking.
10. Top with whipped cream, if desired.

Tips and Variations:

1. Use fresh pumpkin puree instead of canned, if available.
2. Substitute coconut milk or oat milk for almond milk.
3. Add a shot of espresso for an extra boost.
4. Use stevia or monk fruit sweetener instead of honey.
5. Top with a sprinkle of cinnamon or nutmeg for extra flavor and texture.
6. Make a batch of pumpkin spice syrup by simmering the pumpkin puree and spices in water, then straining and storing in the fridge for up to 1 week.

Nutrition Information (approximate):
Per serving:

• Calories: 120-150
• Fat: 3-4g
• Saturated fat: 0.5-1g
• Carbohydrates: 20-25g
• Fiber: 2-3g
• Protein: 1-2g
• Sodium: 50-100mg

Enjoy your healthy and delicious homemade Pumpkin Spice Latte!

PUMPKIN SPICE CUSTARD

Here’s a recipe for Pumpkin Spice Custard:

Ingredients:

1. 1 cup heavy cream
2. 1/2 cup granulated sugar
3. 1/2 cup canned pumpkin puree
4. 1/2 tsp ground cinnamon
5. 1/4 tsp ground nutmeg
6. 1/4 tsp ground ginger
7. 2 large egg yolks
8. 1 tsp vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine heavy cream, sugar, pumpkin puree, cinnamon, nutmeg, and ginger.
3. Heat over medium heat, stirring occasionally, until sugar has dissolved and mixture is hot but not boiling.
4. In a small bowl, whisk together egg yolks and vanilla extract.
5. Gradually add hot cream mixture to egg yolks, whisking constantly.
6. Pour mixture into 4-6 ramekins or small cups.
7. Place ramekins in a large baking dish and add hot water to come halfway up the sides.
8. Bake for 25-30 minutes, or until edges are set and centers are still slightly jiggly.
9. Remove from water bath and let cool to room temperature.
10. Cover and refrigerate for at least 2 hours or overnight.

Tips and Variations:

1. Use fresh pumpkin puree instead of canned, if available.
2. Add a pinch of salt to balance the sweetness.
3. Substitute coconut cream or almond milk for heavy cream.
4. Use different spices, such as ground cloves or allspice, to create a unique flavor profile.
5. Top with whipped cream or chopped nuts for added texture and flavor.

Nutrition Information (approximate):
Per serving:

• Calories: 150-200
• Fat: 10-12g
• Saturated fat: 6-8g
• Carbohydrates: 15-20g
• Fiber: 1-2g
• Protein: 3-4g
• Sodium: 50-100mg

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