How to Make Your Own Pumpkin Spice Latte (Without the Added Sugars and Preservatives)
This recipe is nut-free and dairy-free. (Photo courtesy of All-American Paleo Table)
Something about life turns magical with the changing of seasons — enjoying cold mornings gathered around hot cups of coffee and watching the falling brightly colored leaves. It is that time of year when many people go crazy for a pumpkin latte. Real pumpkin puree, spices, and maple syrup re-create this coffee shop classic without all the added sugars and preservatives. So cozy up with a movie or a good book and enjoy this fall cup of cheer.
Serves 4
Ingredients:
1 (13.5-oz [399-ml]) can full-fat, unsweetened coconut milk
2-4 tbsp (30-45 ml) maple syrup, depending on desired sweetness
2 tbsp (17 g) pumpkin puree
2 tbsp (29 g) butter or ghee*
1 tsp (5 ml) vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
2 cups (473 ml) hot, strongly brewed coffee or 4 espresso shots
4 oz (113 g) whipped coconut cream or grass-fed heavy whipping cream, for garnish (optional)
Ground cinnamon, for garnish (optional)
*Use coconut oil for strict dairy free.
Directions:
Add the coconut milk, maple syrup, pumpkin puree, butter, vanilla extract, cinnamon and nutmeg to a blender. Blend until smooth.
Warm the pumpkin milk over medium-low heat for 10 minutes or until the milk starts to steam.
Meanwhile, prepare your coffee or espresso.
Once your milk is hot, place it back into the blender and blend for about 10 seconds to froth the milk, making sure your hand is on the lid to avoid any messes.
Divide the hot coffee and milk between 4 cups. Garnish with whipped cream and cinnamon, if desired!
Note: If you do not drink coffee, you can serve this creamer with chai tea or your favorite herbal tea.
Recipe from All-American Paleo Table: Classic Homestyle Cooking from a Grain-Free Perspective, written by Caroline Potter.
Related: What Happens In Your Body When You Drink a Starbucks Pumpkin Spice Latte:
