Happy Fall, Ya’all!
Today in New York, it is about 50 degrees and raining. It has been steadily sprinkling all day and is quite windy. Apparently, this morning, there was a wind chill factor that made the temperature feel like it was thirty degrees. What the what? I am completely fall obsessed, so this weather has me awfully happy and excited for pumpkins, scarves, witches, boots, sweaters, and everything else stereotypically fall.
I love me a Starbucks, but now that I’m extremely mindful of ingredients added to food for both myself and my family, I have sworn off this concoction. Why you ask? As of 2014, it was full of artificial colors, sweeteners, preservatives, sugar, and chemical mumbo jumbo. What ingredient did they, in fact, lack? PUMPKIN. For 2015, Starbucks actually heard the voices of their customers and revamped their recipe to make it much better, but unfortunately, I still don’t ingest several of the ingredients included.
So if you’re still jonesing for all that nonsense, be my guest, but I’ll pass and make my own!
And there is nothing #basic about this latte.
Paleo Pumpkin Spice Latte
- 2 cups of brewed coffee (I like dark roast personally and is actually typically lower in caffeine)
- 1 cup of unsweetened coconut milk (almond or cashew milk would work also)
- 2 tbsp. of puréed pumpkin
- 1 tsp. of pumpkin pie spice
- 2 tbsp. of real maple syrup (honey would work also but I enjoy the maple flavor in this)
- 2 tbsp. of coconut oil
Put puréed pumpkin, pumpkin pie spice, and coconut oil into a bullet, blender, etc. and pour hot coffee over the ingredients. Add maple syrup and choice of milk. Blend until frothy and latte consistency. Pour into a mug, put on a blanket scarf and leggings, and sip away. Don’t forget to take a selfie. Share with one of your sorority sisters, because this makes two servings.
The added ingredients and blending can cool down the coffee, so feel free to reheat to taste.