Stop for a cup of java at any coffee shop this time of year and you’ll find an inviting advertisement for the seasonal pumpkin latte. Starbucks, Dunkin’ Donuts and even Seattle’s Best have capitalized on this autumnal crowd favorite. It’s the perfectly sweet yet savory combination of delicious coffee and pumpkin pie. Comfort food at its best!
But you’d be shocked to tally up the calories in such a latte! You’ll have to spend an extended period of time on the treadmill for each one you devour! Most of the empty calories come from refined sugar and each latte contains minimal nutrients, if any. In my obsession with NutriBullet experiments, I have proudly come up with a nutrient-dense alternative to the traditional pumpkin latte!
Real pumpkin is a powerhouse source of vitamin A, fiber, beta-carotene, alpha-carotene, carotenoids, potassium, magnesium and folate. Vitamin A and beta carotene are linked to improved eyesight, as well as decreased risk for cataracts. Alpha carotene has been shown to slow down the aging process and protect against some forms of cancer. Carotenoids, potassium, magnesium and folate are all cardio protectors and work to prevent cardiovascular disease. Are there any better reasons to include pumpkin in your diet? How about the fact that it simply tastes so good?
- 4 Tablespoons Pumpkin Puree, canned
- 1 Teaspoon Cinnamon
- ½ Teaspoon Nutmeg
- ¼ Teaspoon Vanilla
- 2 Tablespoons Maple Syrup
- ½ Cup Cold Brew Coffee
- 1 Cup Unsweetened Almond Milk
Add all ingredients to your Tall Cup and extract for 30 seconds, or until smooth.