Name: Paleo Pumpkin Spice Latte
Prep time: 8 min
Total time: 8 min
Yield: 2
Ingredients: 1 cup unsweetened coconut milk; 1 cup strong (brewed coffee, cooled); 1/3 cup pumpkin puree; 6-8 tablespoons coconut sugar, Swerve or Stevia; pinch of salt; 1/2 tsp cinnamon; pinch of nutmeg; whipped coconut cream (for garnish (optional))

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Paleo Pumpkin Spice Latte is an absolutely divine beverage! I love to have pumpkin dishes and drinks all year round not just during Fall or Winter. I always go crazy when Starbucks starts serving their Pumpkin Spice Lattes, but am always feeling super guilty after I drink them because I know they are packed full of sugar. Well there will be ZERO guilt when you enjoy this healthy version.

When using unsweetened coconut milk, scoop the solids off of the top of the can before measuring out a cup of the remaining liquid. Be sure not to discard that delicious cream though! Next in a blender, combine 1 cup of coconut milk with the coffee, pumpkin puree, coconut sugar, salt, cinnamon, and nutmeg. Blend until smooth.

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Now give it a taste and adjust the seasonings, as needed. Fill two tall glasses about 2/3 of the way with ice cubes. Pour half of the mixture into each glass. Garnish with whipped coconut cream and a sprinkle of cinnamon, if desired. Serve immediately.

For the topping I used Paleo Coconut Whipped Cream. You will simply love this. It can be served without but I thought it really pushed this over the top in terms of deliciousness. Sprinkle a little cinnamon on top and enjoy these delicious treat that is perfect for fall. Paleo Pumpkin Spice Latte is naturally gluten free and delicious.

Paleo Pumpkin Spice Latte

Course Paleo

Prep Time 8 minutes

Total Time 8 minutes

Servings 2

Author Adapted from Seasonal and Savory

Ingredients

1 cup unsweetened coconut milk
1 cup strong brewed coffee, cooled
1/3 cup pumpkin puree
6-8 tablespoons coconut sugar, Swerve or Stevia
pinch of salt
1/2 tsp cinnamon
pinch of nutmeg
whipped coconut cream for garnish (optional)

Instructions

For the unsweetened coconut milk, scoop the solids off of the top of the can before measuring out a cup of the remaining liquid.
In a blender, combine the cup of coconut milk with the coffee, pumpkin puree, coconut sugar, salt, cinnamon, and nutmeg.
Blend until smooth.
Taste and adjust the seasonings, as needed.
Fill two tall glasses about 2/3 of the way with ice cubes.
Pour half of the mixture into each glass.
Garnish with whipped coconut cream and a sprinkle of cinnamon, if desired. Serve immediately.