Recipe: Paleo Pumpkin Spice Latte
I originally posted this Paleo Pumpkin Spice Latte recipe in the fall of 2012, when I was very strict Paleo. These days, I occasionally order a sugary coffee drink and have it made with almond or coconut milk (or pop a Lactaid tablet and go for whole milk because dairy is seriously delicious)--but that's another post. Still, it's nice to have a relatively quick and easy Paleo option when you still don't want to drink a bunch of sugar and God knows what else. Sorry, Starbucks.
So here's my recipe for Paleo Pumpkin Spice Lattes, with the same original story, updated ingredients list, and new photos. Enjoy!
Last weekend, Rob and I shared some delicious mussels that were served in a bowl of the most beautiful blue cheese broth and topped with juicy chunks of pancetta and caramelized onions. They were amazing. Sure I have a lactose intolerance, I thought as I shoved them into my face, but this will be worth it.
Not worth it.
Fast forward to the next morning, where I am waking up with what I have recently begun referring to as a "dairy headache." The room was spinning, I felt nauseated, and I actually ended up leaving brunch before our food even got to the table.
That's it--I am never having dairy again, I thought as I walked back to Rob's apartment to take a nap.
But then fall happened. All week it rained and was chilly, and I wanted a Pumpkin Spice Latte from Starbucks, dammit! The truth is that I don't actually even like Pumpkin Spice Lattes (they taste like a bad seasonal candle to me); in my dairy days I was actually more of a Salted Caramel Mocha girl. But when summer ends and the weather and leaves begin to turn, I want something pumpkin just like everyone else and their mother on Twitter.
Last night, I made a Paleo Pumpkin Spice Latte. It's not a big deal or anything, except that it totally is, because it's delicious and doesn't have any milk or sugar or questionable syrups in it, and therefore isn't going to make me sick.
Amen I say to you, fall can happen for real now.
Ingredients (makes about two drinks):
- 3 tablespoons of canned pumpkin
- 1/2 cup unsweetened coconut or almond milk
- 1-2 tablespoons agave nectar or honey, depending on how sweet you like it
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cloves, 1/8 teaspoon nutmeg
- A tiny dash of ginger
- (Feel free to add more or less of something if you really love or hate one of these spices)
- 1/2 teaspoon vanilla extract
- A shot or two of espresso or some strongly-brewed coffee
- Optional: a couple tablespoons of canned coconut cream (keep in the fridge so it's as thick as possible)
- In a saucepan, mix coconut milk and pumpkin together with spices.
- Heat on the stove while you make some espresso or strongly-brewed coffee.
- Fill a mug halfway with coffee and add the pumpkin mixture from the stove.
- If you'd like, you can add a few dollops of whipped coconut cream and sprinkle a little cinnamon on top.