Pumpkin Spice Latte + Homemade Coconut Milk Recipe

I looove everything about fall... the leaves changing, the cooler nights, the feeling of a new routine and, of course, the food! I have long called myself "obsessed with all things pumpkin." I love anything pumpkin spiced, and I love a latte. So, I have created a clean version of a Pumpkin Spice Latte. There are a few things that make this one special, including:

  • It's made without coffee
  • It's made without dairy, soy or nuts
  • It actually contains pumpkin
  • Sweetener is optional

While I really love coffee, I cycle it out of my diet for periods of time. And, with the autoimmune paleo protocol being coffee-free, and what leads my clients back to health, I wanted to make a coffee-free option. I suggest all of my clients go off of dairy and soy, and when in the healing phase, off of nuts, so the milk is also compliant. Coconuts are recognized as a tree nut by the FDA, but are botanically a fruit. I always prefer to boost nutrition when I can, so to get an authentic flavor, and some added fiber to steady blood sugar, I have added real pumpkin. Lastly, with all of the components being rich in their own flavors, I prefer this without sweetener. Though, I did try it with some local honey straight off the honey comb... and it certainly was not bad!

Let me know if you try it and what you think! Brandi

PUMPKIN SPICE LATTE

By: Brandi Mackenzie | Serves 1

Ingredients 1 cup Homemade Coconut Milk, warmed (recipe below) 1 cup brewed Teeccino Herbal Coffee, any gluten-free dandelion blend 1 tablespoon Pumpkin Puree (sub Sweet Potato or Butternut puree for more sweetness) 1/4 teaspoon Pumpkin Pie Spice Blend

Method 1. Combine all ingredients in a blender or, manually, on the stovetop. 2. Taste and adjust as needed, adding honey or other sweeter if desired.

If you have a milk frother, you can add the milk upon serving. If you do not follow AIP, you can use coffee instead!

COCONUT MILK

By: Brandi Mackenzie | Yields 3 Cups

Ingredients 4 cups boiling Water 2 cups Shredded Coconut*

Method 1. Place ingredients into high speed blender and blend on high, until fully incorporated.
2. Let cool for 30+ minutes, placing blender in refrigerator or freezer is fine.
3. Pour ingredients through a nut milk bag, or equivalent, and strain.
4. Place in air tight container, refrigerated, for up to five days.

*I am not typically an advocate of choosing low fat. But, if you use low fat shredded coconut, there will be a thinner texture which does not separate when cold. If full fat, you get a hard layer of cream on top when cold.