Instant Pot Starbucks Copy Cat Pumpkin Spice Lattes may be the cure to your busy holiday weekends or your life overall if you tend to stay busy like I do. I decided to try making bulk lattes in the Instant Pot because I want a quick and easy way to serve a large group. This recipe also works well to make-ahead and heat up quickly for busy mornings.
I have a girls night in sleepover coming up next weekend with my girlfriends. We plan to binge on snacks while watching Sex and the City and just catch up on life. Why spend the money (and time to leave the house) on a Starbucks run? Further, wouldn’t it be great to cut out half of the sugar in a Starbucks latte? These lattes will make a great addition to our in-home Sunday brunch the morning after the sleepover.
I LOVE Starbucks, but I am not fond of the amount of added sugar. I love to cook my favorite food and drinks at home because I can directly control the amount of each added ingredient. One serving of this recipe has 11 grams of sugar. A tall pumpkin spice latte from Starbucks has 30 grams of sugar. This recipe cuts the sugar by more than half.
I used Stevia as a substitute for refined sugar in this recipe. I have been using Stevia for years. I keep a bottle of Stevia drops in my fridge at work to add to hot coffee and tea. Stevia is a zero calorie and zero-carb sweetener that has no artificial ingredients. It is natural and extracted from the leaves of flowers like asters and chrysanthemums.
The fall and winter months are usually the hardest times to remain focused on healthy lifestyle initiatives and goals. There’s football, the holidays, parties, and great food is everywhere! Small changes go a long way. Swiping out your Starbucks drink for something you prepare at home can go a long way.
Don’t have an Instant Pot? This recipe will also work well in a slow-cooker. Place on high for 2 hours.
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Instant Pot Starbucks Copy Cat Skinny Pumpkin Spice Latte
- 4 cups unsweetened almond milk You can use any desired milk
- 2 cups very strong brewed coffee
- 1/3 cup pureed pumpkin I used Libby's Pureed pumpkin
- 3 cinnamon sticks or 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp chopped ginger I used chopped ginger in a jar purchased from my local grocer
- 2 tbsp raw honey
- 2 tbsp stevia
- 1 tsp vanilla
- whipped cream
- Combine all of the ingredients in the Instant Pot. Cook on Manual High Pressure for 5 minutes.
- Allow the steam to release naturally for 10 minutes.
- Serve in mugs. Add whipped cream, sprinkles of cinnamon or nutmeg, and a cinnamon stick to garnish.