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Paleo Pumpkin Spice Latte

Paleo Pumpkin Spice Latte

I am so grateful we have had proper summer weather this year, for it has heightened my excitement for autumn and winter. I love October simply for the pumpkin treats and treasures, though this year there has been quite a lack of such seasonal foods (I hold hope for some good, new and interesting Christmas delights). Nonetheless, it gives me even more reason to create my own pumpkin dishes and drinks. Pumpkin spice latte is an absolute favourite and is so easy to make!

Pumpkin is full of important vitamins and minerals, particularly vitamin A which protect your eyesight, and antioxidants, including beta-catotene, alpha-carotene and beta-cryptoxanthin. Antioxidants help neutralise free radicals and stops them from damaging your cells therefore providing you protection against chronic illnesses such as heart disease and cancer. Pumpkin is also a good source of fiber and is low in calories compared to its nutrient density, therefore it may help with weight loss.

Not a fan of coconut? Skip the coconut cream and replace the coconut milk in the latte with almond or cashew milk, just do not omit the spices, they make all the difference.

 

Print Recipe
Paleo Pumpkin Spice Latte
Course Beverages
Prep Time 20 minutes
Cook Time 0 minutes
Servings
people
Ingredients
Pumpkin Latte
Whipped Coconut Cream
Course Beverages
Prep Time 20 minutes
Cook Time 0 minutes
Servings
people
Ingredients
Pumpkin Latte
Whipped Coconut Cream
Instructions
  1. Make the pumpkin latte by placing all of the ingredients into a blender and blend until smooth. Taste and add more date nectar and/or spices if required.
  2. Meanwhile, open the can of fridged coconut milk and scoop out the solid white cream into a bowl, discard of the see through coconut water. Use an electronic whisk to whisk the coconut cream for 5 minutes until thickened (NOTE: this will only work if you have separated cold coconut cream. In addition, place the bowl and the whisk apparatus in the fridge over night as you want to prevent any heat on the cream).
  3. Pour the pumpkin latte into glasses, scoop the coconut cream into a piping bag and pipe evenly across each glass. Top with cinnamon and enjoy!
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