With more than 200 million sold to date, Pumkpkin Spice Lattes are Starbucks “most popular seasonal beverage”, according to Starbucks CEO Howard Schultz. But, does anyone know what’s really in them? Surely pumpkin, right? Wrong!
After several phone calls and emails back and forth with Starbucks, and with help from a friend on the inside, FoodBabe managed to piece together an ingredients list for this much-loved java jolt, and newsflash: pumpkin wasn’t on it.
What was on it is pretty unappetizing.
From toxic Class IV Caramel Coloring and High Fructose Corn Syrup, to 50 grams of sugar (Grande) and a tasty blend of preservatives and undisclosed flavors, the (Not) Pumpkin Spiced Latte is a recipe for chronic disease, topped off with a dollop of Monsanto‘s signature GMO cream.
Vegans aren’t off the hook either. Starbucks “proprietary” organic soy milk contains carrageenan – which is linked to gastrointestinal inflammation and cancer.
I don’t know about you, but I’ll be steering clear of Pumpkin Spice Lattes this fall!
Here’s FoodBabe’s full list of ingredients:
Milk, Espresso (Water, Brewed Espresso Coffee), Pumpkin Spice Flavored Sauce (Sugar, Condensed Nonfat Milk, High Fructose Corn Syrup or Sweetened Condensed Nonfat Milk (Milk, Sugar), Annatto (for color), Natural and Artificial Flavors, Caramel Color (class IV), Salt, Potassium Sorbate (preservative)), Whip Cream (Whipping Cream, Starbucks Vanilla Syrup (Sugar, Water, Natural Flavors, Potassium Sorbate, Citric Acid, Caramel Color (class IV)), Pumpkin Spice Topping: Cinnamon, Ginger, Nutmeg, Clove, Sulfites.