It's funny how marketing can influence cravings and even, apparently, make seasons start early. Even though fall doesn't officially start for about another week, I will admit I find myself feeling autumnal as soon as the mornings start getting a bit chilly.
According to Starbucks, however, fall begins when it's still bathing suit season! I swear they debut their popular pumpkin spice latte earlier every year, and likewise the food blogging world is flooded with pumpkin recipes before the kids are even back in school.
Thanks to Food Babe, "PSL" has been receiving more attention than ever. I find it interesting that anyone is truly surprised that the Starbucks drink isn't particularly healthy, and ever more so if/that they're surprised it doesn't contain any actual pumpkin.
I've been making my own dairy and refined sugar-free pumpkin spice lattes for the past 2 years, and thought I'd share my formula again. I only made my first of the season this morning, so I apologize if some of you have already seen 10 other versions and are already "pumpkined" out!
This recipe makes enough pumpkin milk for 2 lattes.
Paleo Pumpkin Spice Latte
1 cup brewed coffee or espresso
1 cup coconut or unsweetened almond milk
1/4 cup pureed pumpkin
1.5 tsp. pumpkin pie spice or cinnamon
1 tsp. vanilla extract
couple drops English Toffee liquid stevia (or raw honey, maple syrup or plain stevia, to taste)
Combine all ingredients for the pumpkin milk in a blender and process until smooth.
While brewing coffee, heat pumpkin mixture up in microwave of stove top, stirring to ensure it's smooth.
Pour half of pumpkin milk over mug of freshly brewed coffee. Top off with a little more cinnamon or pumpkin pie spice, if desired.
Reserve remaining pumpkin milk in refrigerator if only making one serving.