Y’all know that taking an infant to Starbucks just to get a Pumpkin Spice Latte can be a whole production. If I’m going to take Baby Spawn out, it’s going to be for more than just the addicting PSL. Instead, I’ve decided to try making my own version, mostly because I have leftover pumpkin pie filling to use up. (Let’s be honest.)
Pumpkin is loaded with vitamin A and fiber. It also contains vitamins C and E and beta-carotene (thought to help reduce cancer risk). I don’t get fresh pumpkin because it’s just too big for one person to eat. (The Wife is anti-pumpkin.) So I buy canned pumpkin, which I find easier to use up (and doesn’t take as much space as a giant pumpkin.)
Gluten-Free Pumpkin Spice Latte Recipe
Ok so this is my version of a PSL with real pumpkin that just so happens to be gluten-free. You can substitute any or all the ingredients to make your own.
- Brew your coffee – Use good beans! (At the time of publishing this, I used decaf beans because I was breastfeeding. I’ve since moved back to medium roast beans.)
- 2 – 3 tbsp pumpkin filling – I put in 2 giant spoonfuls in my mug, but you may want to slowly add your pumpkin if you’re not used to real pumpkin.
- 2 drops vanilla extract
- 1-2 tbsp condensed milk (or any other sweetener you prefer)
- 1/4 cup milk (or creamer or half & half or non-dairy milk)
- sprinkle of pumpkin pie spice
Brew your coffee. I use a Bialetti, aka espresso maker, to brew coffee because it’s just me. (You may want to grind your beans on “espresso.”) Dump the pumpkin, condensed milk, and vanilla into your mug and mix well. Then pour your coffee, and stir in your milk. Sprinkle pumpkin pie spice and layer on the whipped cream (optional).
Voila! You’ve got yourself a gluten-free PSL.
Tell me in the comments –
Have you tried brewing your own PSL? What ingredients do you use and prefer??
Happy Pumpkin Season!!
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