Thursday, September 11, 2014

Paleo pumpkin spice latte

If I ever manage to take a decent photo of a coffee drink, I fear the surprise might kill me.

By now you've all read this, which is horrifying and by all accounts absolutely true. Since then, all sorts of recipes for homemade pumpkin spice lattes have popped up on the interwebs. Does the world really need another one? Of course it does, silly.

I've been making my own damn pumpkin spice lattes for about a year now, and this is how I do it. My version is paleo, but I offer some additions/substitutions at the end that might not be. You do what you like, man. It's YOUR freaking latte!

Paleo Pumpkin Spice Latte

(Makes one 12-oz. drink, more or less.)

1-2 Tbs. pumpkin puree
1 tsp. pure maple syrup
1/2 tsp. pure vanilla extract
1/2 tsp. pumpkin pie spice
2 oz. brewed espresso
2 oz. canned full-fat coconut milk
6 oz. almond milk

Dump everything into a blender, blend, heat, enjoy!

  • For the pumpkin puree, you can use homemade or canned pumpkin. I use the organic canned stuff from Costco.
  • Adjust the sweetener to your taste. I'm not a big fan of sweet. You can substitute one large pitted, chopped date for the maple syrup. Or try honey or liquid stevia. To me, maple + pumpkin is a no-brainer, but my husband is allergic to pure maple syrup, go figure.
  • In lieu of espresso, just use strong brewed coffee or -- and this is a fantastic variation that I guarantee is delicious because I make mine this way about half the time -- strong brewed chai tea. I use rooibos for its naturally caffeine-free properties but you could use whatever.
  • I hope it goes without saying that you can use whatever milk you like in this thing. I use homemade almond milk, which is my go-to milk substitute since I can't tolerate dairy, and add the canned coconut milk for extra body and creaminess.
  • Possible additions: grass-fed gelatin or collagen hydrolysate (I always put about a tablespoon of this in mine), whey/protein powder, a tablespoon of grass-fed butter or coconut/MCT oil, a tablespoon of nut butter (pecan would be fantastic), a dollop of dulce de leche or cajeta (adjust/eliminate the sweetener accordingly), whipped dairy or coconut cream to float on top.
  • If you're too busy to mess with all this in the morning, and who isn't, it'll keep for a day or two in the fridge. So you can make up a double batch when you have the time, then just heat and go in the morning!

No comments:

Post a Comment