When I started graduate school for organic chemistry, nearly everyone had a coffee cup permanently glued to their hand by the end of the second week. First year students were required to take two classes, teach two undergraduate lab sessions, and attend three seminars each week. Add in grading the lab reports for those lower division classes, as well as completing our own problem sets, and caffeine immediately became a necessity. We barely got any sleep!
There was a reason the Chemistry Department always offered both cookies and coffee at those required seminars… They started at 4 pm, and without them, the entire lecture hall would’ve started snoring by the time the guest speaker finished their introduction!
Most grad students brought their own coffee in the mornings, usually in a travel mug since nearly everyone biked to campus. Armed with a pencil in one hand and coffee in the other, they sat through the early morning classes while scribbling down notes from the old-fashioned blackboards. Even the professors brought their own coffee to class!
Many of the first years walked across the courtyard to the student center in the afternoons to grab another pick-me-up from Starbucks on the days without seminars. With our very small grad student income, the majority opted for inexpensive plain cups of black coffee instead of fancier frappuccinos, cappuccinos, or lattes, but every once in a while during the fall… Someone would splurge for a pumpkin spice latte.
Since my brother just moved into his new graduate school student housing, I started thinking about my own grad school days… And I started craving this copycat Ultimate Healthy Pumpkin Spice Latte as a result! It tastes — dare I say it? — even better than the original from Starbucks, and it costs just a fraction of the price!
Even better, it contains entirely wholesome, clean eating ingredients (along with a delicious dairy-free option!). Nothing artificial, no sugar or refined sweeteners or syrups… And yes, unlike the very first PSLs way back in the day, this homemade one actually does include real pumpkin!
HOW TO MAKE THE BEST HEALTHY HOMEMADE PUMPKIN SPICE LATTE
Our healthy homemade pumpkin spice latte (or PSL, for short!) starts with extra strong coffee. Yes, traditional lattes always use shots of espresso, but because most of us have regular coffee makers at home, not espresso machines, we’re using coffee. Since you’re adding more milk than coffee, it’s important to make the coffee extra strong so you can taste it. Besides, very few people turn down extra caffeine, right?
To that, we’ll add the hot milk mixture. You’ll make this by heating milk and pumpkin purée on the stove until they start to simmer. If you’d like, you can easily make this healthy homemade pumpkin spice latte vegan and by using your preferred dairy-free milk! Soy milk, almond milk, cashew milk, and coconut milk all work.
Next come the spices and sweetener. You’ll use a blend of cinnamon, nutmeg, and ginger to create the iconic pumpkin spice flavor. Since they can tend to clump, whisk them into the hot milk very well! As for the sweetener, we’ll use liquid stevia. Stevia is a no-calorie, plant-based sweetener, and this brand that I used can be found at most health-oriented grocery stores. (However, I typically buy it online at that link because it’s the cheapest price I’ve found!)
Then pour, sip, and enjoy your healthy homemade pumpkin spice latte! ♡
HEALTHY HOMEMADE PUMPKIN SPICE LATTE – RECIPE VIDEO
Ahhhhh. Pure bliss! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your ultimate healthy homemade pumpkin spice latte!
The Ultimate Healthy Pumpkin Spice Latte
- 1 cup (240mL) nonfat milk or non-dairy milk (see Notes!)
- 1 tbsp (15g) pumpkin purée (not pumpkin pie mix!)
- 4 drops liquid stevia (or adjusted to taste)
- ⅛ tsp ground cinnamon
- tiny pinch ground nutmeg
- tiny pinch ground ginger
- ¾ cup (180mL) extra strong coffee
- Add the milk and pumpkin to a small pot. Heat over medium-low heat, stirring constantly with a whisk, until the mixture begins to simmer. Add in the stevia, cinnamon, nutmeg, and ginger. Whisk the mixture until it becomes frothy.
- Add the coffee to a large mug, and pour the milk mixture on top.
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Pumpkin Spice Chai Latte
♡ Healthy Pumpkin Spice Hot Chocolate
♡ Healthy Chocolate Pumpkin Spice Latte
♡ Healthy Pumpkin Spice Latte Oatmeal Cookies
♡ Healthy Pumpkin Spice Latte Scones
♡ Healthy Pumpkin Spice Latte Cinnamon Rolls
♡ Healthy Mint Chocolate Chip Frappuccino
♡ Healthy Almond Joy Frappuccino
♡ Skinny Chocolate Covered Strawberry Frappé
♡ …and the rest of Amy’s healthy pumpkin recipes!
Sheri Hopkins says...
I’m so thankful this recipe exists! Next time when I prepare my pumpkin spice latte, it’s gonna take me only a split second! Thank you for your hard work to to make this recipe a reality. I couldn’t for a better invention. Love it so much. Keep up with the great work, Amy.
You’re so sweet Sheri! I truly appreciate your kind words. 🙂 I’d love to hear what you think of this homemade PSL if you get a chance to try it!
Charlotte Moore says...
How funny how we all have different taste for the time of year. I am still in a peach mode. Ha!! I will want to make apple recipes before long. I never think of pumpkin until at least Oct. or Nov. HA!!
Too funny Charlotte! I’ll eat peach treats as long as I can… Even right alongside pumpkin ones too. I love them both equally! 😉
If you end up making this homemade PSL in October or November, I’d love to hear what you think of it!
I LOVE THIS ARTICLE!!! So helpful, thanks for working hard on this. Really appreciate it.
I can’t wait to hear what you think of this homemade PSL once you get a chance to make it!
Catherine J Hinkle says...
I almost unsubscribed from you posts because of everything low or nonfat. Some of the recipes I can modify and use full fat versions of ingredients, but most I cannot. I encourage you to do some research and hopefully you will find out that low and nonfat is NOT healthy. Our bodies need good fats. If you would like some references, I can suggest some. I quit low fat probably 15 to 20 years ago. I am 4’10” tall and weight 114. I just try to eat very healthy food. I drink raw full fat milk, lots of real butter, cheese, homemade whole wheat bread, etc. And I will be 76 in 2 weeks.
Oh this sounds so yummy! I love anything pumpkin spice. I wonder if you could make this for cold brew coffee too?
I really appreciate your interest in my recipe, Ben! Once the milk mixture has fully cooled, I think you could easily add it to cold-brew coffee. I’d love to hear what you think of that if you try it!
Has anyone tried this with decaf coffee?
Yes! I’ve become more sensitive to caffeine, so I generally make mine with decaf coffee now. It works equally well and tastes just as delicious! 🙂 I’d love to hear what you think of this pumpkin spice latte if you try making it, Kris!