Lately with all this fall, I've been wanting some Pumpkin Spice Lattes (PSL)! I'm sure many of you have too. Since I'm on day 30 of the elimination diet reintroduction phase, coffee and caffeinated tea are out until the end. Does that mean I can't have any PSLs? No way! This one is actually WAY healthier than the kind you get at the coffee shop. I mean, let's be real, it's not like they actually use real pumpkin in their PSL syrup that gets you addicted from all the sugar. If you give it a try, let me know what you think in the comments!
Decaf Pumpkin Spice Lattea
This is a great recipe to try if you are not drinking caffeine for whatever reason and/or you're trying to steer clear of all the sugar, artificial flavors, and colors found in the pumpkin-lacking syrups you find at the coffee shops. It works best to do this recipe in two parts: make the spiced tea first (preferably steep it overnight) and make the "creamer" in the morning.
For spiced tea:
- 2 inches fresh ginger, sliced
- 5 whole cloves
- 1 cinnamon stick
- 1/4 teaspoon shaved nutmeg
- 5 cardamom pods
- 5 peppercorns
- 1 star anise
- 2 quarts water
OR you may use 2 teabags of Rooibos Chai by Yogi Tea
- 1/2 can coconut cream
- 1 cup hemp milk (or other alternative milk)
- 4 tablespoons pumpkin puree
- 1 tbsp grade B maple syrup (or 5 drops stevia for sugar-free)
- 1 teaspoon pumpkin spice
- 1 tablespoon coconut oil (or ghee/butter if you tolerate dairy)
- Pinch sea salt
- To make the spiced tea: Bring 2 quarts water to boil in a saucepan. Add the fresh ginger, whole cloves, cinnamon stick, nutmeg, cardamom pods and water and reduce to a simmer. Allow to brew for several hours (preferably overnight). This can be done in a crockpot on low or on stovetop on warm.
- To make the "creamer": Add the rest of the ingredients to a small saucepan and bring to a low simmer (coconut cream, hemp milk, pumpkin puree, maple syrup, pumpkin spice, coconut oil and sea salt.
- Using a hand blender, blend equal parts creamer and spiced tea in your drinking mug and enjoy!
Original recipe by Anisa Woodall