DIY Pumpkin Spice Latte Recipe (GMO-Free!)

Fall is here, 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

335 comments

Brie B
Brie B6 days ago

Thanks for this! I'll share this with Facebook

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Sonia M

Sounds good,must try it.Thanks for sharing

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Christine D
Christine D6 days ago

I've never gotten into the flavoured coffee fad mainly because of the sugar content but that recipe looks a lot healthier than the coffee shop varieties.

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Louise A
Louise A6 days ago

thanks for sharing

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W. C
W. C7 months ago

Thank you.

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Jim Ven
Jim Ven10 months ago

thanks for sharing.

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Mary R.
Mary R11 months ago

Thank you

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Elizabeth McGowan
Elizabeth M11 months ago

many thanks.

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Jim Ven
Jim Ven11 months ago

thanks for sharing.

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Marie W.
Marie W11 months ago

Thank you for sharing.

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