Paleo Pumpkin Spice Latte Recipe
I don’t know about you but this time of year I love all things pumpkin! I used to thoroughly enjoy pumpkin spice lattes but since transitioning to a real food diet and cutting the processed stuff, I can actually taste the chemicals in my former favorite fall drink! I can’t explain it but it just tastes…off.
So I rolled up my sleeves and set out to make a tasty, dairy-free and refined-sugar-free version that’s Paleo and Vegan. It took a few tries (because the first few were just awful) and I’m happy to say that I think this one fits the bill! I wish you a warm and happy fall cuddling in front of the fire with this seasonal treat!
1 cup coconut milk (I used one 8.5oz carton of Aroy-D which I buy on Amazon)
1 cup hot, strong brew coffee (pick up a bag of delicious beans at Burien Press!)
2 Tablespoons pure maple syrup (Grade A or B)
1/3 cup pureed organic pumpkin (canned or roast it yourself!)
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon (I like it cinnamon-y…not a word but that’s ok)
Add all ingredients to a blender and blend until mixed. Turn your blender up to high at the end for a little froth.
That’s it! Fall in a cup without the guilt.