Paleo Pumpkin Spice Latte
- Posted on October 2, 2015
- in All Recipes (Gluten|Grain|Soy Free), Blog Posts, Dairy Free Recipes (+Gluten|Grain|Soy-Free), Paleo Recipes, Uncategorized, Vegetarian Recipes
- by GGF Gourmet
It’s that time of year – leaves blowing around, hoodies abound, and Starbucks brings out the pumpkin spice latte.
Only the latter leaves me with the coldest chill. Why?
Because of the ingredients that can…and do… negatively affect our health!
Unfortunately, Starbucks now excludes the ingredients from the listing on their website, so while I can’t name them all for certain, just the coconut milk alone that they use as a dairy-free substitute does more harm than good (see my post about that here).
But guess what? It tastes better anyway! Plus, it’s better for me, I can use organic ingredients, and quite frankly, in my house…simplicity rules! If it’s too complicated, I don’t even bother. Our active lifestyle doesn’t allow for complicated instructions or recipes that use too many ingredients.
I have a myriad of Paleo cookbooks, and my personal feeling is that many of them use far too many ingredients and steps for me to consider those recipes as part of a sustainable grain free or Paleo lifestyle. So, it’s super important to keep things simple!
And this part is most interesting…did you know you can have that amazing pumpkin flavor, without using ANY pumpkin at all? That’s right! (FYI: What I’ve found is that adding actual pumpkin to your latte does thicken it, but does very little for the flavor.)
While I’m not a coffee drinker, I absolutely love a cup of hot tea. Those of my clients who are coffee drinkers have confirmed that this works just as well in their cup o’ joe.
Grain Free & Paleo Pumpkin Spice Latte
- 1 organic tea bag or loose-leaf tea (I love organic Tazo Chai as the base – but no matter the brand or type, be sure to check ALL of the ingredients, since many teas and coffees use artificial flavoring, corn, and soy derivatives, even if not named on the label)
- 1/4 cup creamy liquid (coconut milk or almond milk as dairy-free options; whole milk or cream if you tolerate dairy) Note: you can adjust this to more or less based on personal taste
- 3/4 cup boiling hot water (more or less in ratio, based on how much creamy liquid used)
- 1 Tablespoon raw honey or organic maple syrup (if you are already Paleo and your palette has changed, this will make it too sweet! Scale it back to 1-2 teaspoons)
- Pumpkin Pie Spice:
- 1 teaspoon organic cinnamon
- 1/2 teaspoon organic ground ginger
- 1/2 teaspoon organic ground nutmeg
- Optional: Dash of cloves
- Combine the spices in a custard cup or small bowl (time-saving tip: increase the measurements and make a bottle of this to use for the week)
- Place the honey or maple syrup in the bottom of the mug
- Place the tea bag in the mug
- Boil the water and add to the mug, allowing space at the top to add the creamy liquid
- Heat the creamy liquid separately and stir in the spices (you can create that “frothy feel” just by mixing vigorously with a spoon)
- Add to the mug, stir and enjoy!
In the meantime, I’m enjoying a hot cup of pumpkin spice latte. 🙂
-Jen of The GGF Gourmet