Putting the Pumpkin Back in the PSL

Fall is finally upon us! Well, at least Starbucks has deemed it so with this year's early release of their Pumpkin Spice Latte. Football, bonfires, apple orchards here I come! Autumn is my favorite season here in Minnesota and the PSL is part of the season I look forward to every year. This year, the PSL came back with touch of bitterness. If you haven't heard about the hubbub, a well know blogger, Food Babe published a post revealing an ingredient list {and lack of} that caused me to rethink my fall favorite. You can read the post here and a comical criticism here. You can also check out the defense of the PSL here.

Certainly, I don't want to get caught up in the "drama" and I want to take this "revelation" with a grain of salt but the post did get me to check into the drink. Food Babe's scares aside, I didn't like the thought of a Grande PSL having 50 grams of sugar. I practically gagged right then and there! It was the sugar content that made me want to try my hand at my own Pumpkin Spice Latte.

The Ingredients
1 tbsp Kerrygold butter {the emulsifier}
2 tbsp virgin coconut oil
1 tbsp pumpkin puree {homemade or from a can}
2 tsp maple syrup {omit for sugar free}
1 tsp pumpkin pie spice {purchase the blend or make yourself}
1/2 tsp vanilla bean paste or 1/4 tsp of vanilla extract
12 oz brewed coffee
Magic Bullet or blender

The Method
Put all the ingredients in the blender, cover tightly, and pulse for about 20 seconds until thoroughly combined. Pour into a mug and enjoy!

Crisis averted, resume fall happy dance.

Vi ses senare!
Emily