Amazingly Delicious Paleo Pumpkin Spice Latte (Gluten Free, Paleo, Vegan)

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‘Tis the Season for the infamous PSL. Anymore, the pumpkin spice latte marks the start of fall as much, if not more, than the changing of the leaves. Being lactose-intolerant, I am familiar with going without flavor or cream in my coffee.  Now, with the flood of dairy-free options in coffee houses and stores, I can finally be part of the movement and enjoy a delicious PSL. WRONG. So, just like with my own spiked version of Paleo-Eggnog (soon to come), I made my Paleo Pumpkin Spice Latte!

It happened by mistake. I was making a roasted pumpkin soup and I had a few spoonfuls of extra pumpkin. The idea sparked and now you have it. Paleo PSL.

Paleo Pumpkin Spice Latte

The recipe was so good that my friends and family begged me to make another batch to share. This time, I roasted the pumpkins a litter different. I placed a cinnamon stick under each half, and that made all the difference in the world!

Paleo Pumpkin Spice Latte

So go ahead, enjoy a PSL and feel good about it. Nothing refined and made entirely out of leftover ingredients from other pumpkin recipes.

Ingredients

  • 3-4 Tbsp (or a dollop) Roasted pumpkin ( 350 F for 40 minutes until soft)

Paleo Pumpkin Spice Latte

  • 1 pint of unsweetened coconut creamer
  • 3 Tblsp real maple syrup (I used Vermont grade B)
  • 2 Tblsp cinnamon
  • 1 Tblsp nutmeg
  • 1 Tblsp allspice
  • 1/2 tsp ground cloves

Paleo Pumpkin Spice Latte

Instructions

  1. Put all the ingredients in a magic bullet or blender.
  2. Blend until completely combined. Store in an airtight container for up to 1 month.
  3. Enjoy!   (If you’re drinking it later, be sure to shake it up before you do!)

Paleo Pumpkin Spice Latte

 

 

Want to try another hot beverage?  Check out this Ridiculously Delicious Paleo Hot Chocolate!

 

 

Amazingly Delicious Paleo Pumpkin Spice Latte (Gluten Free, Paleo, Vegan)

Amazingly Delicious Paleo Pumpkin Spice Latte (Gluten Free, Paleo, Vegan)

Ingredients

  • 3-4 Tbsp (or a dollop) Roasted pumpkin ( 350 F for 40 minutes until soft)
  • 1 pint of unsweetened coconut creamer
  • 3 Tblsp real maple syrup (I used Vermont grade B)
  • 2 Tblsp cinnamon
  • 1 Tblsp nutmeg
  • 1 Tblsp allspice
  • 1/2 tsp ground cloves

Instructions

  1. Put all the ingredients in a magic bullet or blender.
  2. Blend until completely combined. Store in an airtight container for up to 1 month.
  3. Enjoy!   (If you’re drinking it later, be sure to shake it up before you do!)
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 382 Total Fat: 28g Saturated Fat: 25g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 24mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 11g Sugar: 17g Sugar Alcohols: 0g Protein: 5g

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