Prior to Paleo, the excitement of Autumn meant Pumpkin Spice Lattes. I was an addict. When the first advertisments of this Autumnal nectar began to show up in coffee shops, I splurged just to be able have my tastebuds dance again. To my SHOCK…it wasn’t good. In fact, it upset my stomach. Why should I have been surprised? The average Pumpkin Spice Latte is loaded with dairy AND sugar. Having been off both of those for awhile now, my stomach wrenched at the invasion.
Great pumpkins Charlie Brown, I just had to do something!
Here is my version of Paleo Pumpkin Spiced Lattes:
1 can of Coconut Milk
1/4 cup homemade pumpkin puree (or canned pumkin is fine)
3/4 tsp pumpkin pie spice
pinch of salt
1 cup STRONG brewed coffee or espresso (I used Starbucks brand)
In a small pot, whisk together coconut milk, pumpkin, pumpkin pie spice, and salt. Heat over medium heat until it comes to a boil. Continue to whisk and cook for another 2 minutes. Remove from the heat and stir in the vanilla. Have a cup of strong, brewed coffee ready in a cup. Spoon in the pumpkin latte mixture over top of coffee and enjoy. To me, the coconut milk adds enough sweetness. However, if you need a little more sweetness, add up to 2 TBSP Grade B Pure Maple Syrup.
Variations of this recipe for fun:
* Add coconut whip cream on top and dust with pumpkin pie spice
* Add 3 TBSP of unsweetened cocoa to the mixture and leave out the coffee for Pumpkin Hot Chocolate
Happy Fall y’all!