I love coffee and nothing says Fall like pumpkins! Once upon a time I had a spiced pumpkin latte from Starbucks and it was wonderful but I can’t justify consuming that much sugar these days (much less paying $7 to consume that much sugar!)
Instead, I’ve been making this easy recipe that can be made stove-top or in a crock-pot (crock pot tastes better). It tastes very similar to the Starbucks version (from what I remember) but doesn’t need any sugar or added orange color.
As soon as I get this, I’ll be throwing this recipe in to make pumpkin ice cream…. I’ll let you know how it goes!
This recipe is Paleo/Primal friendly and definitely kid-approved. It can be halved to make a smaller batch or doubled/tripled for a festive party drink.
- 4 cups of Unsweetened Coconut Milk (or 2 cans of coconut milk) [Note: If using homemade coconut milk, make extra thick and strain well for good flavor and texture]
- ¼ cup canned pumpkin without added sugar
- 2 tablespoons of natural vanilla extract
- ½-1 tsp of pumpkin pie spice ( or ½ tsp cinnamon and a sprinkle of cloves and nutmeg)
- 1 cup of strong coffee or ¾ cup espresso
- Heavy cream for whipping (optional) [note: can also use the cream that accumulates at the top of a can of coconut milk.
- Pour all ingredients except heavy cream into crock pot.
- Use immersion blender or whisk to mix well.
- Turn crock pot on high for 2 hours until hot and flavors are incorporated.
- Whip cream in blender or by hand with a dash of vanilla and top lattes (optional)
- This can also be heated on the stove top for a faster version, though the spices don’t incorporate as well and it tends to thicken.
- For times when you will want it out for longer than a couple of hours, just use the “low” or “keep warm” setting instead of high.
- If you are using canned pumpkin and won’t use the whole can, freeze the rest in ice cube trays and keep in a bag for future batches.
- The iced version is pretty good too
What’s your favorite fall drink? Share below!