Paleo Pumpkin Spice Latte
Paleo, dairy free, and vegan, this wonderfully warming beverage is made with real pumpkin, almond milk, dates, coffee, and spice! This recipe is an absolute winner!
We are heading into pumpkin spice latte season! Admittedly, I am one of those people. I can't wait for this time of year when it's entirely justifiable to consume any type of pumpkin spice combination imaginable. And pumpkin spice lattes embody the feeling of fall, harvest, colder weather, colored leaves, and putting on a sweater. It's a wonderful time of year.
Quality Pumpkin & Almond Milk
This delicious beverage is very quick to make, though there are some caveats. You can easily use canned pumpkin puree and store bought almond milk, but the end result will not be the same. Making homemade puree and almond milk definitely tastes the best! Roasting a pie pumpkin will get good results, but my favorite is red kuri squash. You can often find it in stores during fall months or at a farmers market. It has a dark orange color and a fun unique shape. The taste is very rich with a hint of sweetness, which is perfect for a paleo pumpkin spice latte!
If you make your own puree, you can freeze it in small batches. Take a small amount out of the freezer when ready to use and let thaw. Fresh pumpkin can be kept in the refrigerator for about a week. It can get moldy if refrigerated for too long, so freezing a few smaller batches and using as needed works well if you want to enjoy your lattes all throughout the autumn season.
Additionally, fresh homemade almond milk will give the best flavor as it tastes purer than store bought. So if you want to have the best possible taste, make a batch of almond milk that you can use throughout the week.
How to Make Paleo Pumpkin Spice Latte
Once all the ingredients are gathered, making the latte is a simple process. Put all the ingredients in a pot and whisk until the puree is blended and smooth. Place the pot on the stove on medium heat. Heat until hot and somewhat steamy, stirring occasionally so that the milk doesn't burn. Once heated, pour into a blender and blend for 20-30 seconds until smooth and frothy.
Pour your paleo pumpkin spice latte into a coffee cup or travel mug. Having this drink outside on a cool fall day is the best way to indulge. Enjoy!
Paleo Pumpkin Spice Latte
Equipment
- 1 blender
Ingredients
- 1 cup fresh coffee decaf or regular
- 1 cup almond milk see notes
- 2 medjool dates pitted
- 2 tbsp pumpkin or squash puree see notes
- 1/2 tsp vanilla powder (or extract) see notes
- 1/2 tsp pumpkin pie spice
Instructions
- Measure all the ingredients and place in a pot. Be sure to remove the pits from the dates.
- Place the pot on the stove and set to medium heat. Stirring occasionally, heat until hot. Be sure to stir enough to keep the almond milk from burning. It's best to let heat until there is a little steam to ensure it is hot, as it will cool down some in the blender.
- The pour ingredients in a blender and run to 20-30 seconds until well blended and frothy.
- Pour into a mug and serve.
Notes
If you're limited on time, a quick way to make a cup of nut milk is to combine 1 cup of water with 1 tsp (or more if you like it creamier) of almond butter or cashew butter. Blend well until thoroughly combined. Puree
Homemade puree from red kuri squash provides the best flavor. (pie pumpkins work too but aren't as rich) To roast, preheat the oven to 400. Cut a red kuri squash in half and scoop out the seeds. Place in a glass baking dish and add about 1/2 cup of water. Bake for 45-60 minutes, until you can pierce the skin with a fork. Let cool, peel off the skin, and place in a food processor. Blend until smooth. Freeze in small batches. Thaw a batch in the refrigerator prior to use. Vanilla Powder
Vanilla powder can be found online or in stores. Cook's vanilla powder was used for this recipe.