Who doesn’t love a Pumpkin Spice Latte from Starbucks on a crisp fall morning? Honestly I don’t know anyone, lol. The problem with those delicious sweet with a hint of pumpkin and spice lattes is, they’re loaded with sugar.
This recipe is sugar free, the small amount of sugar that you see in the nutrition information is from the pumpkin purée. So it’s really not bad. Yes you can go ahead and buy those skinny syrups but for those of us who avoid crappy sugar substitutes, this works wonders.
Quick note about storing the syrup. Since we’re using sweeteners like erythritol or monk fruit, there’s settling or rather crystallizing in the syrup. Don’t worry about it, it’s absolutely fine if this happens. Just shake the syrup really well before using and it’ll work beautifully. If you still see it not mixed completely, then heat it in the microwave for just a few seconds and it’ll be back to it’s syrupy consistency.
I’m adding a few ways of using this syrup for those of us that are new to this way of eating and can use some good recipes.
Sugar Free/Keto Copycat Pumpkin Spice Latte
Ingredients
- 1 1/2 cups of water
- 1 1/2 cups of sweetener erythritol, swerve or monk fruit
- 2 tablespoons pumpkin purée
- 4 sticks cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 teaspoon vanilla extract
Instructions
METHOD:
- Mix the water and the sweetener in a sauce pan over medium heat. Once the sweetener is melted, lower the heat to low.
- Add the pumpkin purée and mix it in until completely incorporated.
- Add in all the spices and simmer for 10 minutes on low. Do not boil because you just want to infuse the syrup with flavor and not make it thick.
- After turning off the heat add the vanilla extract and strain into a mason jar.
- Completely cool and refrigerate until ready to use.
- Shake really well before use.
To make hot Pumpkin Spice Latte:
- 1 cup hot almond milk
- 2 tablespoons pumpkin spice syrup
- 1 – 2 shots of espresso
- cinnamon for garnish
- Froth the milk using a milk frother.
- Add 2 tablespoons of pumpkin spice syrup, 1 – 2 tablespoons of espresso shots (depending on your preference) in a larger mug. Pour in the frothed almond milk & the froth. Garnish with cinnamon and enjoy.
- Add the nutritional facts for the syrup with one cup of unsweetened almond milk to get your macros
To make iced pumpkin spice latte:
- 1 cup unsweetened almond milk
- 2 tablespoons pumpkin spice syrup
- 1 – 2 shoots of espresso
- ice
- Add the ice in a tall cup. Add all the ingredients, stir and enjoy.
- Add the nutritional information of the syrup to one cup of unsweetened almond milk to get macros for iced latte.
To make bulletproof pumpkin spice latte.
- 1 cup of coffee of choice
- 2 tablespoons of pumpkin spice syrup
- 2 tablespoons heavy cream
- 2 tablespoons MCT oil
- Blend all the ingredients together and enjoy. I always use the frothing attachment on my Ninja Coffee maker.
- Add 2 tablespoons of heavy cream and 2 tablespoons MCT oil to the nutritional information of the syrup to get your macros for bulletproof latte.