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GMO-Free Pumpkin Spice Latte Recipe

GMO-Free Pumpkin Spice Latte Recipe

Fall is coming, and for a lot of us that means delicious fall flavors, like cinnamon, cloves, ginger, and pumpkin. But wait! That innocent-looking pumpkin spice latte might just be hiding GMOs.

It’s a little bit of a buzzkill, I know, but those delicious mugs of pumpkin spice latte most likely contain GMO ingredients. Sarbucks doesn’t seem to list the specific ingredients on their site, but here’s what they say is in their Pumpkin Spice Latte (along with which ingredients are likely GMO):

  • espresso – no worries here!
  • pumpkin-flavored syrup – artificial flavoring aside, there are two potential GMOs here. If the syrup is made from corn syrup, you’re looking at GMO corn. If it’s made from sugar, that sugar most likely comes from GMO sugar beets. A lose-lose.
  • milk or soy milk – Starbucks doesn’t serve organic milk, so those cows most likely grew up eating GMO corn and alfalfa. I’ve seen organic soy milk at some Starbucks, but if they’re serving up conventional soy milk, it’s almost certainly made with GMO soybeans.

You might be feeling a little bit blue right now, but don’t worry – I can help! You don’t have to order a tall mug of spicy GMOs. Make your own pumpkin spice latte. It’s cheaper, healthier, and you can make it totally GMO free!

Pumpkin Spice Latte Recipe

makes 2 servings

pumpkin spice latte pumpkinNot only is this recipe GMO free, it actually includes real pumpkin, unlike most pumpkin spice latte recipes at big coffee shops.

Ingredients

  • 1 cup almond milk (or your favorite soy-free milk alternative)
  • 1 tablespoon pumpkin puree
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon pumpkin pie spice
  • 1 cup of good, strong coffee (or two shots of espresso, if you have access to an espresso machine)
  • maple syrup, to taste

Method

1. In a small saucepan, heat the first four ingredients on medium low heat, stirring constantly. You want to heat the milk and dissolve the pumpkin puree, but you don’t want it to boil. Stir until it’s heated through and there are no pumpkin lumps remaining.

2. Divide the coffee between two large mugs. Top off with the pumpkin-milk mixture, and sweeten with maple syrup to taste, if you want.

Related Reading:

photos by Becky Striepe

Read more: All recipes, Desserts, Drinks, Food, Fun, Holidays, Life, Vegan, Vegetarian, , , , ,

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Becky Striepe

Becky Striepe is a freelance writer and vegan crafter living in Atlanta, Georgia. Her life’s mission is to make green crafting and vegan food accessible to everyone! Like this article? You can follow Becky on Twitter or find her on Facebook!

114 comments

+ add your own
4:48AM PDT on Jul 29, 2014

thank-you, for the share, care2

7:19PM PDT on Oct 23, 2013

We loved this recipe so much, we made it one of our favorites on Pumpkin Fever on Vegan American Princess!! Take a look....http://veganamericanprincess.com/favorite-recipes-ideas-for-pumpkin-fever/

7:50PM PDT on Sep 24, 2013

thanks

2:26PM PDT on Sep 24, 2013

Sounds yummy thanks :)

7:43AM PDT on Sep 23, 2013

thank you

2:36AM PDT on Sep 22, 2013

Cheers.

11:25PM PDT on Sep 18, 2013

Great 4 the Fall! Thanks

5:14AM PDT on Sep 17, 2013

Thanks for sharing.

10:43PM PDT on Sep 16, 2013

Thanks

6:42PM PDT on Sep 16, 2013

Thanks.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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