The following is part of an Organic Living Journey Guest Post Series written quite a few years ago.   With fall in the air it’s the perfect time to dust off a great old recipe that we all love!!

Hello. My name is Mariana, and it’s been two years since my last Pumpkin Spice Latte from Starbucks.

Starbuck’s Pumpkin Spice Latte is considered to be the official drink of fall. I have nothing against a nice hot coffee, flavored with cinnamon, cloves, and nutmeg…but that’s not what you’re getting when you buy a Pumpkin Spice Latte at Starbucks. Instead, you’re getting: condensed milk, sweetened condensed milk, natural and artificial flavors, food coloring, potassium sorbate (preservative), annatto (the orange color), caramel coloring (a known carcinogen). And sugar. Lots of sugar. I have two main frustrations with the Pumpkin Spice  Latte:

What makes the Pumpkin Spice Latte so loveable? Results from some highly scientific research (Facebook) show that everyone loves the flavor. Starbucks describes their flavor profile as: cinnamon, nutmeg, and clove. All natural, delicious spices. Surely, Starbucks can find a way to prepare a yummy pumpkin spice latte using real ingredients, no chemicals, and less sugar. I really hope they do. However, until Starbucks improves their product, it’s up to us. Don’t give up your favorite drink, just lose the chemicals.

So, that’s what we’re going to explore today. There are lots of ways we could “clean up” this beloved beverage, but I’m going to focus on two key points: chemicals and sugar. If you have any more tips or substitutions to share, I’d love to hear them! Feel free to comment with even more great ideas.

There are quite a few copycat Pumpkin Spice Latte recipes out there. I’ve tried many of them; I didn’t LOVE any of them. To make your own spiced latte, there are two main ways to get the flavor: make a spiced syrup base to add to any latte (or coffee/milk combo), or make a spiced milk/cream base and just add coffee. Each method has its own benefits and drawbacks, and one may work better for you than another. Share your own pumpkin spice hack in the comments!

DIY Pumpkin Spice Syrup- this option is fantastic for anyone choosing to avoid dairy. I designed this based on a traditional, simple syrup recipe. The syrup will keep for months in the fridge, and you only use 1-2 spoonfuls per coffee.

-½ cup organic sugar or coconut palm sugar
-¾ water
-1 Tablespoon pumpkin pie spice (recipe below)
-1 teaspoon organic vanilla extract

In a small saucepan, combine the sugar and the water. Bring to a boil and instantly reduce the heat. Simmer until all the sugar has dissolved. The syrup will have thickened slightly. Remove from heat. Add remainder of ingredients and stir until combined. You should end up with a brown-colored syrup. Store in a glass container. Keeps in the fridge for up to 4 months.

To make the latte, heat 4-6 ounces of milk and froth, if desired. Add 1-2 Tablespoons of your homemade syrup and stir to combine. Add 1 shot of espresso (or 2+ ounces super-strong coffee). Make it extra fancy, and top it with whipped cream and dust with pumpkin pie spice. Read More→