Whole latte love

Here’s my morning.

Wake up. Hydrate. Nibble. Work-out. Make coffee. Brush teeth. Shower. Get dressed. Put on make up. Drop make up all over dresser coating it in ivory powder. Cuss. Remove turban towel from head and dry hair. Flat iron already pin-straight hair. Burn self on flat-iron. Cuss. Hairspray for a solid 35 seconds while simultaneously killing the o-zone layer. Find glasses. Find phone. Switch purse to match outfit. Kiss sleeping husband. Stub toe. Cuss. Locate sweater to retain body heat in the arctic tundra that is my office. Let dogs out. Pack lunch. Pack breakfast. Pack coffee to go. Boot up computer. Cuss because it’s taking 7 minutes. Check e-mail for four seconds. Let dogs in. Gather the 18 Tupperware containers I’ve packed for the day. Try to open and lock door without dropping the ridiculous amount of Tupperware I’m trying to balance with my cute, matching bag. Start car and pray the stupid engine light will magically go off. Make the hour-long commute to work.

Upon arrival, I’m taunted with the wafting aroma of cinnamon, nutmeg, and clove.

Of course.

It’s pumpkin latte season.

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To-go cups are filled with the essence of fall and my nostrils are filled with the spicy combination of sweet pumpkin and strong espresso.

Unfortunately,  frazzled mornings and a meager budget don’t allow for such indulgences on a weekly basis.

Starbucks uses espresso, milk, and pumpkin flavored syrup to create their famed fall beverage.

I make my own using real, honest to goodness packed pumpkin.

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That’s right. I make my own latte using real pumpkin! It might sound unusual, but once it gets all blended up, it’s like pumpkin pie in your mouth every morning.

I like to use flavored soy milk and molasses but you can use regular milk and the sweetener of your choice. Personally, I prefer the creaminess of the soy and the brown sugar flavor provided by the molasses.

Pumpkin Spice Latte

1  cup (8 oz)  light vanilla soy milk, warmed

1/2  cup (4 oz)  strong, fresh-brewed coffee

2 heaping tablespoons pumpkin puree

1-2 teaspoons molasses

1/4-1/2 teaspoon pumpkin pie spice

Place all ingredients in blender to combine.

Makes one 12 ounce serving.

Tidbit: The blender makes it nice and frothy! No espresso machine required!

This clocks in at about 90 calories if made with light soy milk and 2 teaspoons of molasses.

Just for fun, I thought it would be fun to check out the stats on a pumpkin spice latte from the ‘bucks.

16 oz. grande pumpkin spice latte with 2% milk and whipped cream:

380 calories

13 grams of fat

49 grams of sugar


Drink this everyday and you’ll be as round as a pumpkin by Thanksgiving.

If you’re buying, stick with a 12 oz. beverage with skim milk and no whip for a much more reasonable 130 calories, zero fat, and 24 grams of sugar.


9 thoughts on “Whole latte love

  1. Ok, I read the title and I KNEW this post was going to be about pumpkin spice lattes! And, just another reason why we were separated at birth….I make the same things! I use Splenda (bad Hilary, bad Hilary:P), cow’s milk and skip the blender, but basically the same things. I’ve read the Starbucks stats too and yeah, just depressing!

  2. I love it! I haven’t had one yet this year. I used to LOVE starbucks’ pumpkin spice lattes but I remember last year being turned off because all of the sudden it tasted so sweet and artificial! I will definitely have to give this a whirl! I have a can of pumpkin leftover from last fall 😉

    • So glad that you like it! I like it with almond milk too. I read your post yesterday and was so sad for you when you had to throw your Panera latte away! Now you never have to throw pumpkin deliciousness away again!

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