Paleo Pumpkin Spice Latte Recipe
Servings: 4
Ingredients
- 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
- 1/3 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
Instructions
- 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.
- Enjoy!!
Notes
1. Instead of Pumpkin Pie Spice, use the following spices:
• ½ teaspoon of ground cinnamon
• 1/8 teaspoon of ground cloves
• ¼ teaspoon of ground ginger
• 1/8 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.
• ½ teaspoon of ground cinnamon
• 1/8 teaspoon of ground cloves
• ¼ teaspoon of ground ginger
• 1/8 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.