The Perfect Healthy Pumpkin Spice Latte (without the junk!)


Looking for the perfect healthy pumpkin spice latte? Look no further! Anne of Green Gables had it right, “I’m so glad I live in a world where there are Octobers.” The first of the month coincided with International Coffee Day, not that there needs to be an excuse to celebrate enjoying a warm beverage. And […]



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Looking for the perfect healthy pumpkin spice latte? Look no further!

Anne of Green Gables had it right, “I’m so glad I live in a world where there are Octobers.” The first of the month coincided with International Coffee Day, not that there needs to be an excuse to celebrate enjoying a warm beverage. And you know how much I love me a warm bevvie in the morning! 

I seriously bless this month. For it is the start of Pumpkin Spice Latte (PSL) Season. Hurrah and amen.

Coffee, in moderate quantities, is actually good for your health. Yes, everything in moderation is okay, even moderation. 🙂 Caffeine does help stimulate your brain and improve your mood.

And studies have shown it can lower your risk of type 2 diabetes, Parkinson’s disease and even Alzheimer’s. In addition: “habitual coffee drinking has been linked to a lower risk of coronary heart disease in women.” And coffee mixed with the beautiful flavors of Fall is just a divine combo, if you ask me. 

So, if a little pumpkin spice is on your autumn to-do list, I have a real sweet treat for you. This one comes without any tricks though. In fact, it also comes without dairy and refined sugar too, so it’s a great way to enjoy your favorite Fall latte while still staying on track with your healthy habits.


The Perfect Healthy Pumpkin Spice Latte (without the cr#p!)


3/4 cup unsweetened almond, cashew or coconut milk (check out a homemade cashew mylk recipe HERE!)

1-2 shots of hot brewed espresso (or 3/4 cup of hot extra-strong brewed coffee)

1/2 tsp vanilla extract

2-3 TBS organic pumpkin puree (depending on how much you LOVE pumpkin!)

1/4 tsp ground cinnamon

1/8 tsp ground ginger

Pinch of ground nutmeg

1/2 TBS organic maple syrup—do this to taste, you can always add more later (you can also try vanilla stevia, raw honey or molasses as well!)


1) Place coconut, almond or cashew milk and pumpkin puree in a saucepan and warm over medium heat for just about one minute.

2) Then place all ingredients in a high-speed blender and blend until smooth, creamy and frothy. **If ingredients are really hot, make sure to leave a little opening in the blender top to let the steam out, or you will have PSL all over your kitchen!

3) Serve warm with a little cinnamon sprinkled on top—and in you want to get a ‘lil fancy, try some homemade whipped coconut cream! See the recipe below.


Keep in mind that if you let your latte sit, you’ll have to stir again as the pumpkin puree will settle a bit at the bottom of your mug. It’s totally normal.

You can also use 1 teaspoon of pre-made no-sugar pumpkin pie spice instead of the cinnamon, ginger, nutmeg mixture above.

Whipped Coconut Cream

Come on, I wouldn’t forget this classic topping! I’ve got your back, girl. This is a super easy, dairy-free alternative to artificially sweetened, chemical-laden whipped cream cans in the grocery store. Enough said! 


1 can of organic full-fat coconut milk without guar gum in the ingredients

2 tsp vanilla extract

2 TBS organic maple syrup, or a few drops of vanilla stevia

Hand or stand mixer, you can also put a lil muscle into it and whisk the hell out of it.


1) Chill a can of full-fat organic coconut milk in the fridge overnight. I actually keep a few cans in the fridge at all times because I usually forget to do this the night before I want to make the yummy stuff. Make sure the coconut milk does not have guar gum listed in the ingredients!! This will keep the coconut milk from separating, and you actually want the coconut milk to separate, so say no-no to the guar gum.

**Okay, I just bought a can of Organic Coconut Cream, so if you can find this, use this instead — no need to refrigerate or anything. Boom! Done!

2) Take the chilled can of coconut milk out of the fridge and turn the can upside down, then open the can. The cream and water will have separated, so pour the water into a mason jar to keep for smoothies in the morning.

3) Then, scoop out the coconut cream that has formed at the bottom of the can (which is actually the top 😉 into a mixing bowl and beat on high until soft peaks form.

4) Once the coconut cream has thickened, add vanilla extract and a bit of sweetener (I like maple syrup or vanilla stevia) and beat on high speed again.

Take a snap of your perfect PSL and tag @ThePlanteLife on Instagram! Enjoy!

LOVE + fancy fall flavors!


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I'm Moniqua, your new let's-get-real friend.

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A Real Food Devotee + Self Care Connoisseur + Jedi Mindset Master dedicated to helping you elevate your health, your life—and your career.

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