A seasonal favorite, this Paleo Pumpkin Spice Latte recipe is so simple, you’ll want to make it every morning! This recipe uses real pumpkin, which gives it a much more prominent flavor compared to the artificial ingredients used at mainstream coffee chains. The vanilla and honey bring sweetness, and the cinnamon and nutmeg bring spice—and the amounts of each can be adjusted to precisely meet your individual taste. Allspice can be used in place of the nutmeg here, and decaf espresso, coffee, or decaf coffee can be substituted for espresso. Enjoy at home in your own kitchen, and skip the drive-through altogether!
Yields 1–2 lattes
• 1 cup coconut or almond milk
• 11⁄2 tablespoons puréed pumpkin
• 2–3 tablespoons raw organic honey
• 1 tablespoon vanilla extract
• 1/4 teaspoon cinnamon, plus more to taste, for garnish
• Pinch nutmeg
• 1/2 cup brewed espresso
• 2 tablespoons whipped coconut cream
• Pinch cocoa powder
1. In a saucepan, heat the coconut (or almond) milk, pumpkin, and honey until it is bubbling and steaming. Remove from heat, and stir in vanilla, cinnamon, and nutmeg.
2. Divide between two coffee cups (or one really large one), then pour in the espresso. Add a dollop of whipped coconut cream and a pinch of cocoa powder (and more cinnamon, to taste).
