Recipe for Lily Kunin’s pumpkin spice latte

I’m happy to report that pumpkin spice season has arrived early this year.

Despite temperatures across the U.S. still exceeding 90°F, google searches for “pumpkin spice lattes” are surging, PSL products are already piling up on supermarket shelves, and pumpkin pancakes and smoothies are already flooding our social media feeds. Starbucks started selling them officially yesterday.

Despite being so delicious they have their own season, most coffee shop PSLs are hardly healthy. While pumpkin is a health food, the pumpkin spice lattes typically served in coffee shops are artificially sweetened and contain little, if any, real pumpkin,” certified holistic health coach Kara Mosseso previously said to Well+Good. The American Heart Association suggests that you consume a maximum of 60 grams of sugar per day during the course of a day.

Have you suddenly found yourself craving a seasonal latte that is both healthy and easy to make? You can’t go wrong with this recipe from Lily Kunin. Clean Food Dirty City founder and member of the Well+Good Council uses only seven ingredients to make her classic fall drink. In addition to its anti-inflammatory properties, the ginger, cinnamon, cardamom, and cloves in the tea you’ll brew have all been shown to reduce body inflammation.

Will Bulsiewicz, MD, a gastroenterologist and the author of Fiber Fueled, previously told Well+Good that ginger reduces inflammation and improves intestinal function. Ginger has long been used to reduce gas and bloating because is has phenolic compounds which are known to relieve irritation in the GI tract. “Cinnamon [also] has antioxidant and anti-inflammatory properties in addition to protecting against metabolic disorders, like diabetes,” says Dr. Bulsiewicz.

The best part? This easy pumpkin spice latte with give you all the warm fuzzies—without the refined sugar.

A recipe for healthy pumpkin spice lattes from Lily Kunin

Servings per recipe: 1

Tea or Bengal spice, 3/4 cup
A cup of unsweetened almond milk
Pureed organic pumpkin, 2 tbsp
Pumpkin pie spice, 1 teaspoon
Raw honey, half to one teaspoon
One-fourth teaspoon pure vanilla
Cinnamon adds a dash of flavor

1. During the brewing process, warm the almond milk and pumpkin puree on the stove until they are warm.

2. Blend almond milk mixture, pumpkin pie spice, honey, and vanilla together.

3. Blend until frothy (about 15 seconds), then sprinkle with cinnamon.

The 7 science-backed reasons you should drink PSL are listed below, not that you need them. Having your dog share your (healthy) obsession is pretty cute.

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