NEW and IMPROVED Pumpkin Spice Latte

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Omgeeze you guys.

I thought my original Homemade Pumpkin Spice Latte (henceforth PSL… whatever, I know I’m anything but basic) was fine. It calmed the craving of the season, and cut calories and sugar in half from Starbucks. In fact, I’ve been enjoying this version for at least the last four years. And it’s still good, don’t get me wrong… but I found something else.

Lately I’ve been experimenting with diet phasing. To describe phasing in a very simplified way, it’s switching up your diet in a cyclical manner (we’ll talk more about it later).  And right now, I happen to be entering into a higher fat, lower carbohydrate cycle… which kind of puts a damper on even my healthier PSL since the drink contains 12g of carbohydrate. Now, 12g may not be a lot for some cycles, but unfortunately for the cycle I’m starting this fall, at the beginning of October for pumpkin’s sake… it’s high. Too high feel like my treat is “worth it”.

Enter the 131 Method Pumpkin Spice Latte.  I’ve said it before, and I’ll say it again.  OMGeeze you guys… this is good.  I take absolutely NO credit for this recipe*.  I only encourage you to try it out for yourself, especially if you are in a higher healthy fat cycle.  In addition, if you’re interested in learning more about diet cycling, gut healing, metabolism boosting, or just getting your hands on a variety of delicious recipes, I totally encourage you to check out the 131 Method.  I’m not a Registered Dietitian or nutritionist, but with the research I’ve done to help myself and my clients this is the most complete and easy to follow program out there, hands down.  I’ll be starting my next cycle October 1st for myself as well as a small group of people who are interested in accountability.  Yes, if you buy through my link I get a little kickback… but I’ll also be going through the program with you and able to answer questions along the way.

But I digress.  Make this coffee. You’re welcome.  (Okay, as I said, I take no credit for this recipe, but I will tell you what I used and where to get some of these items. My comments and thoughts are in italics)

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 131 Pumpkin Spice Latte

8oz brewed coffee*
¾ cup nondairy milk of choice (I love Califia Toasted Coconut Almond Blend)
2 tablespoons canned pumpkin
1 tablespoon coconut butter (Here in STL you can get this at Lucky’s or Whole Foods in the area with the other nut butters.  Otherwise, Thrive Market or Amazon have options)
1 teaspoon pumpkin pie spice
10 drops vanilla stevia (optional) (I used regular stevia, because I don’t have vanilla)
2 tablespoons chilled coconut cream (optional)** (Look in the section with the Thai food.  So far, I’ve found that Trader Joe’s has the best price)

*You can use instant coffee with 8oz water, if desired.
**To make coconut cream, simply refrigerate a can of coconut cream or coconut milk in the fridge until hard. Once chilled, the hard part on top is the 'coconut cream.' Spoon off the top and add to your latte, if desired.

  1.  Add coffee through stevia to a small pot and whisk until very warm (about 3 minutes).

  2. Add to a small blender, and process until frothy, if desired, or pour straight into a mug.

  3. Top with coconut cream and sprinkle with additional cinnamon or pumpkin pie spice.

(To make this even quicker, I microwave the “milk” and then add everything except the coconut cream into a blender. Bam. Done.)

So what do you think? Which PSL will you be drinking this fall?