*sorry there’s no pic. It didn’t transfer when we moved the blog from typepad to wordpress*
So it’s that time of year. I never go to Starbucks any other time, but for some reason the PS Latte calls my name. I love the pumpkin flavor, but it’s way too sweet and I’m sure it’s filled with so much high fructose corn syrup and other garbage that I don’t want to know about.
So I thought it would be a good idea to attempt my own – a paleo version (obviously).
This recipe isn’t perfect yet, but I keep getting requests for it. So I’m posting the current version and I will edit later if necessary.
First, Make your coffee.
(The milk mixture is enough for 2-3 cups of coffee. You can make that many or you can just make 1 and you can save the additional milk in the fridge for your next coffee).
Then make the Pumpkin Milk:
1 cup coconut milk (I like the full fat for this because it has a nice creamy consistency).
1/4 cup pumpkin puree (I don’t recommend more. I tried more today and it got too thick and almost muddy. eww)
1 tsp pumpkin pie spice blend, or to taste
1 or 1-1/2 tsp cinnamon, or to taste
1 tsp vanilla extract
Sweetener of choice*
*you could use several things here. I prefer the taste of maple syrup always (and especially with pumpkin), but it’s high up there on the glycemic index. Stevia (in liquid form – never buy the powder) is probably your best option because of its low glycemic qualities. Honey would work too.
Combine all those ingredients together in a small sauce pan and heat just until it’s warm. If you have a milk frother than you could make it extra latte-ish by frothing it. Then, fill 2/3 your coffee cup with coffee and 1/3 pumpkin milk and enjoy!
**Kyle and I both thought it tasted better after we let it sit for a minute or 2 to cool. I think that gave time for the flavors to mingle and for the spices to settle at the bottom of your mug so you dont get that dirt taste from the cinnamon.