This Pumpkin Spice Latte recipe is a great alternative for those sugary coffeehouse kinds! This delicious drink was created and shared with me by Brandi Mackenzie! She says,
“I love anything pumpkin spiced, and I love a latte. So, I have created a clean version of a Pumpkin Spice Latte. There are a few things that make this one special, including:
- It’s made without coffee
- It’s made without dairy, soy or nuts
- It actually contains pumpkin
- Sweetener is optional
While I really love coffee, I cycle it out of my diet for periods of time. And, with the autoimmune paleo protocol being coffee-free, and what leads my clients back to health, I wanted to make a coffee-free option.”
Check out more on Brandi’s website: www.brandimackenzie.com!
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| Pumpkin Spice Latte |
Pumpkin Spice Latte
| Servings |
| 1person |
| Servings |
| 1person |
Ingredients
- Pumpkin Spice Latte
- 1 cup Homemade coconut milk warmed
- 1 cup Teeccino Herbal Coffee (brewed) any gluten-free dandelion blend
- 1 tbsp Pumpkin Puree (sub Sweet Potato or Butternut puree for more sweetness)
- 1/4 tsp Pumpkin Pie Spice Blend
- Coconut Milk
- 4 cups Boiling water
- 2 cups Shredded coconut*
Servings: person
Units:
|
Ingredients
Servings: person
Units:
|
Instructions
Pumpkin Spice Latte
- Combine all ingredients in a blender or, manually, on the stovetop.
- Taste and adjust as needed, adding honey or other sweeter if desired.
Coconut Milk
- Place ingredients into high speed blender and blend on high, until fully incorporated.
- Let cool for 30+ minutes, placing blender in refrigerator or freezer is fine.
- Pour ingredients through a nut milk bag, or equivalent, and strain.
- Place in air tight container, refrigerated, for up to five days.
- *I am not typically an advocate of choosing low fat. But, if you use low fat shredded coconut, there will be a thinner texture which does not separate when cold. If full fat, you get a hard layer of cream on top when cold.
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