This recipe is a healthy twist on the all American classic Pumpkin Spice Latte. If you’re a tea drinker, swap out the coffee with 4 ounces of liquid chai and an additional 4 ounces of almond (or soy) milk, warmed in the microwave.
Ingredients (choose organic when available): 
  • 8 ounces brewed coffee (or 1-2 shots of espresso)
  • 1/2 cup original almond or soy milk
  • 3 Tablespoons pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla
  • 2-3 drops of liquid stevia (or sweetener of choice), optional
  • sprinkle of cinnamon
  1. In a cup or sauce pan, mix together almond (or soy) milk and pumpkin. Cook on medium heat on the stove top or microwave for 30-45 seconds.
  2. Remove from heat, stir in spice, vanilla and sweetener (optional).  Place in a cup and use a frother to foam the milk. You can also use a blender – just process for 30 seconds or until foamy.
  3. Pour coffee into a large mug, add the foamy milk mixture on top and a dollop of whipped cream. Sprinkle with cinnamon. Serves 1.

Nutrition Facts per serving (made with coffee and soy milk): 88 calories, 2 grams fat, 65 mg sodium, 12 grams carbs, 4.5 grams protein.