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!

 

Happy Fall,

Erin

 

Ingredients:

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.