This paleo pumpkin spice latte recipe is such a winner. I can’t tell you how much I love pumpkin spice lattes. I wait all year for the beginning of fall to have my first pumpkin spice latte. I love the creamy texture of the coffee, and the warm, cinnamon aroma that wafts in the air from the froth and steam of the milk. This paleo version will make you so happy.
Paleo Pumpkin Spice Latte
Throughout the year, my coffee of choice is a vanilla latte. I love the sweet, mild taste of the frothy milk coffee. But, when fall hits it’s time to spice it up and I officially switch to a good ‘ol PSL: pumpkin spice latte.
It’s not always convenient to go out for my pumpkin spice latte, and sometimes I just don’t want to fork over seven bucks for a cup of joe, so I’ve come up with a recipe that hits the spot. And, this one’s paleo, my friends. Indeed, a paleo pumpkin spice latte!
It’s a great fall treat you can easily make at home.
Start with some fresh brewed coffee of your choice.
Next add almond milk, pumpkin puree, and pumpkin pie spice in a sauce pan. It’s important to note here to NOT use pumpkin pie filling. This is an easy mistake to make.
Over medium heat, heat mixture and stir to combine. Heat until pumpkin is “cooked through.” This is a few minutes. Then add honey, vanilla, and salt. Whisk until incorporated.
Using an immersion blender, mix milk until frothy. If you don’t have an immersion blender, you can pour the mixture in a regular blender and blend until frothy.
Pour coffee into mugs and top with pumpkin mixture.
Add coconut whipped cream if you desire and some cinnamon.
This paleo pumpkin spice latte really so easy to make. If you keep the ingredients in your pantry you should be able to whip up this paleo pumpkin spice latte any time this season!
- 2 cups unsweetened almond cilk
- 2 cups freshly brewed hot coffee (you can also use espresso)
- 4 tablespoons of pumpkin puree (NOT pumpkin pie filling)
- ⅓ cup of raw =honey or maple syrup
- 1 tsp of pure vanilla extract
- 1 tsp pumpkin pie spice
- A pinch sea salt
- ¼ cup of whipped coconut cream, optional
- In a medium saucepan, heat the almond milk along with the pumpkin puree and pumpkin pie spice over medium heat.
- Let simmer for 3 to 4 minutes
- Add honey, vanilla and a pinch of salt. Whisk until honey dissolves
- Stain the liquid
- Using either a regular blender or an immersion/stick blender, blend until frothy
- Divide the freshly brewed coffee among 4 cups
- Top each cup with ¼ cup of the blended pumpkin mixture
- Garnish with a tablespoon of whipped coconut cream (optional) and a light dusting of ground cinnamon.
• ½ teaspoon of ground cinnamon
• ⅛ teaspoon of ground cloves
• ¼ teaspoon of ground ginger
• ⅛ teaspoon of ground nutmeg
2. Be careful while blending the hot pumpkin creamer. Use a thick towel to cover the top of the blender to let the steam escape.
3. The blended pumpkin coffee creamer can be kept in the fridge for later use. Just heat it in the microwave for few seconds and blend it with coffee.
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