Yeah, you read that right.
I’m a PSL lover (I also enjoy wearing plaid, sipping on green juice, shopping for cauliflower rice at Trader Joe's + trying out new workout classes with my best babes - call me basic... though you'll never find me in a pair of Uggs). But I'm not a huge Starbucks fan to begin with, and will definitely never purchase a Starbucks Pumpkin Spice Latte again after reading this article from Food Babe a few years ago about what’s actually in the drink. (Yuck.)
I’ve always had a bit of a stomachache after drinking this sweet seasonal concoction, and this article totally confirms why that may be. Besides a ton of sugar (a "grande" size contains over 50 grams!!) and the artificial caramel coloring added to the pumpkin spice sauce, its also made with sweetened condensed milk, which can make those of us who have a dairy intolerance – myself included – feel less than wonderful.
As much as I love the taste of the PSL and the Fall coziness it evokes, for me its not worth the upset stomach and insane sugar rush. So, I’m really excited to have had this recipe in my arsenal for a few years now - in fact, the base of this recipe was a huge hit on my last blog (R.I.P.) and I've been dying to break it out of it's vault for some time now. So, today - the first day of Autumn - I wanted to bring it back to life and reinvent it by adding a twist, and elevating it so you and I can enjoy allll season long!
I love using real ingredients in my recipes, and drinks are no exception. Avoid the extra sugar, poor ingredients, headaches, stomachaches, and get a little dose of nutrients while you're at it from real pumpkin (what up vitamin A!), collagen peptides, and a smoother caffeine boost from matcha!
Matcha's become my morning go-to since regular coffee (though I love it so) makes me feel like I'm going crazy, and I don't love having decaf daily. The antioxidant-full, chlorophyll-heavy hand-milled green tea has a much lower caffeine-high (though it certainly does contain caffeine), which allows your body to not freak the f* out, and also not create a crash like regular coffee often does. By replacing espresso in this latte with matcha, you get a more earthy flavor that balances well with the not-overly-sweet pumpkin + spice combo that makes your heart melt for Autumn.
Button up your plaid and let's get your pumpkin on!
PUMPKIN SPICE MATCHA LATTE
Makes about 1 serving.
1 1/2 tbsp pumpkin puree (from a can* or homemade puree)
1/2 tsp pumpkin spice*
1/4 tsp vanilla
1 - 2 tsp maple syrup (depending on your desired sweetness)
1 1/4 cup almond milk (or other alternative milk of choice)
1 1/2 tbsp collagen peptide powder
1 tsp matcha powder
In a small saucepan over low-medium heat, warm the pumpkin puree while stirring in the pumpkin pie spice. After a few minutes, add in maple syrup and vanilla. Allow this mixture to warm, but continue to stir to avoid burning – adjusting the heat if it becomes too hot.
Next, add in the milk you chose. I find that almond milk works best! You’ll want to get the milk hot, but do not bring it to the boiling point. Once it comes to a very warm or hot temp, pour the milk/pumpkin mixture into a blender, then add collagen and matcha. Turn blender on high to froth a bit - or you can simply skip this step altogether and sip it as is. ...And P.S. If Fall hasn't hit your town yet, you can always add some iced + enjoy on the rocks!
Pour into your favorite mug, and top with a little cinnamon. Sip + enjoy your PSML!
*NOTE: When picking up canned pumpkin at the store, make sure you grab pumpkin puree and not pumpkin pie filling! Additionally, if you don’t have pumpkin pie spice, easily make your own at home with this recipe.
As always, don't forget to share your delicious creations from the Gathering Table blog by tagging Gathering Wellness on FB + IG and adding the tag #findyourglow!