admin Starbucks offers a variety of fall drinks that you can customize to reduce calories, sugar, and fat.
The Starbucks Fall menu includes seasonal favorites as well as new items for 2023.
Many of the drinks served during the holiday season are high in calories, sugar, and fat.
Nutritionists suggest that you can make a few simple changes to your food in order to make it healthier.
Starbucks has launched its fall drinks menu. It’s the perfect time to enjoy your favorite seasonal beverage.
You might want to think about the nutritional value of these drinks before you take a sip. Many of them contain a lot of sugar, fat, and calories.
We asked two nutritionists to compare eight Starbucks fall drinks and offer suggestions on how you can make them healthier.
Pumpkin Spice Lattes
The Pumpkin spice Latte is a Starbucks fall staple. However, with 390 calories in a large cup, 14g fat, and almost 50g sugar, this drink should not be consumed regularly.
“The amount of sugar is immediately noticeable,” says Natalie Louise Burrows, a registered nutritionist. “A small amount of this sugar will come from the lactose in the milk, and the remainder from the sugar added to the sauce with pumpkin flavor and possibly the whipped topping.”
Burrows recommends removing the whipped cream from this beverage, as it adds both sugar and saturated fat.
Another option is to add less pumpkin spiced sauce to the beverage. She suggests that you ask for half and then try it with less.
Apple Crisp Frappuccino
Apple Crisp Frappuccino has 420 calories and 15g of fat. It also contains 70g of carbohydrates and 60g of sugar.
Burrows claims that the carbohydrates are equivalent to what you would find in an average meal. Sugar content is another major concern.
“This drink is not recommended by me personally.” “With double the amount free sugars as the daily maximum, and considering the impact of this sugar on blood sugars, and inflammation, this is a confectionary and not a beverage,” she says.
Burrows suggests that you can make this drink healthier by substituting the oat milk for whole milk.
She explains that this would slow down the sugar spike by providing more fats and proteins.
She adds that removing oat milk reduces the sugar content of the recipe as oats break down into sugar.
