When you see the sign for Starbucks’ Pumpkin Spice Latte you know winter is coming. This warming treat wraps you up in all its cinnamon-ey goodness and makes you want to curl up with a good book… except if you buy it from Starbies you will have such a sugar high that you won’t be able to kick back and relax (a Grande has over 50g of sugar), you will probably be bouncing off the walls until you crash and crave another. Fear not, I have a DIY low fructose version in store which is not only healthier but much cheaper than Starbucks! So rolllll up and look at this beauty:

It is indeed a rockstar latte. By using real pumpkin puree (i.e. not artificial syrup and nasty flavourings) this latte is rich, creamy and all natural – plus you can control your spice levels… which for me means chuck in that extra cinnamon! Also you may find that you don’t even need as much brown rice syrup in the recipe, after a few attempts you can moderate the amount depending on your ‘sweet’ tolerance. Its all down to you! Now step away from the Starbucks!

Ingredients Serves 2

• 1 espresso shot/1tsp espresso powder diluted in tbsp boiling water
• 300ml milk of choice
• 2 tbsp pumpkin purée (roast chunks of pumpkin or squash and blend/buy a tin)
• 2 tbsp brown rice syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/8 tsp nutmeg
• a pinch black pepper

Method

1. Gently heat the pumkin purée in a saucepan, along with the spices, for a couple of minutes until warmed
2. Add the syrup and mix well, bringing the mixture to a simmer
3. Add the vanilla and milk and whisk until all the ingredients are mixed well
4. Use a blender to process the mixture and then strain through a sieve into your favourite mug