I literally woke up this morning, look out my snowy window and went,“WOAH! December? Already?”
How do we allow time to go by so fast without even noticing it?
I’m so focused on certain aspects of life that I sometimes completely allow other parts of my life to just pass by. It’s like when someone tells you to stop and smell the roses… I’m starting to understanding what that saying REALLY means.
My heart started to hurt when I realized fall was coming to an end and winter was just a snowfall away. WHO’S WITH ME?
So as the last hoorah and an homage to fall with my last pumpkin recipe of the season, my every day, go to Paleo Pumpkin Spice Latte!
The strong tones of cinnamon and pumpkin spice with the sweet taste of coconut whipped cream will make you say, “Adios Fall… See ya next year!”
Get your last kick of pumpkin before peppermint takes over!
Paleo Pumpkin Spice Latte
- 2 cups of Unsweetened Almond Milk
- 2 cups of freshly brewed hot Coffee or Espresso
- 4 tablespoons of Pumpkin Puree
- 1/3 cup of Raw Honey or Maple Syrup
- 1 tsp of Pure Vanilla Extract
- 1 tsp Pumpkin Pie Spice
- A pinch of Sea Salt
- ¼ cup of Whipped Coconut Cream optional
In a medium saucepan, heat the almond milk along with the pumpkin puree and pumpkin pie spice over medium heat. Let it simmer for 3 to 4 minutes until the pumpkin puree smells cooked.
Add the honey and the vanilla and a pinch of salt, and whisk it well till the honey dissolves.
Strain the liquid.
Using either a regular blender or an immersion/stick blender, blend it till it is frothy.
Divide the freshly brewed coffee among 4 cups.
Top each cup with about ¼ cup of the blended pumpkin creamer.
Garnish with a tablespoon of whipped coconut cream in each mug (optional) and a light dusting of ground cinnamon. Enjoy!!
Instead of Pumpkin Pie Spice, use the following spices:
- ½ teaspoon of ground cinnamon
- 1/8 teaspoon of ground cloves
- ¼ teaspoon of ground ginger
- 1/8 teaspoon of ground nutmeg
Be careful while blending the hot pumpkin creamer. Use a thick towel to cover the top of the blender to let the steam escape.
The blended pumpkin coffee creamer can be kept in the fridge for later use. Just heat it in the microwave for few seconds and blend it with coffee.
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