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This is a guest recipe by Anna Speaks of Windy City Organics. Thank you for sharing the superfood love, Anna!
Ahhh fall time. Crisp air, colorful leaves, cozy sweaters… and pumpkin spice lattes. Everywhere!
Pumpkin spice latte has become so synonymous with fall time that many of us can’t even imagine this wonderful season without it. It’s one of the most highly anticipated seasonal products offered by the world’s largest coffee chain.
Real talk: if you take a moment to search what’s actually in these drinks, you’ll quickly realize they weren’t formulated with your health in mind. Let Google show you the light.
While refined sugar and non-organic dairy is one issue, what’s even more troublesome are the non-food related additives. Things like potassium sorbate (a lab-derived preservative), mono and diglycerides (a sneaky way of saying hydrogenated fat), carrageenan (linked to gut inflammation and cellular disruption), sulfiting agents (another chemical preservative), and “natural” flavors (that are anything but natural) just don’t belong in your favorite coffee mug or your beautiful, amazing body.
But we get it, it’s FALL, and it just wouldn’t be the same with pumpkin spiced lattes! That’s why we have the perfect homemade alternative for you that’s not only chemical and additive-free, but also dairy-free, soy-free, and low in sugar. WIN.
Made with french pressed, fair-trade coffee, plant-based milk, stone ground whole coconut butter (the crème de la crème of nut butters), real pumpkin puree, vanilla, maple syrup, and all the right pumpkin pie spices.
The result is downright blissful. Enjoy!
Homemade Superfood Pumpkin Spice Latte Recipe
*Chemical and Dairy-Free
Makes 1 big mug (or about 16 oz)
- 12 oz french press coffee – brewed on strong side
- 1/2 cup unsweetened nut milk
- 1 TBSP stone ground whole coconut butter
- 1 TBSP pumpkin puree (use organic canned or puree your own from cooked pumpkin)
- 1 TBSP maple syrup (or to taste)
- 1/2 tsp pumpkin pie spice (a mixture of cinnamon, cloves, nutmeg, and ginger)
- 1/4 tsp vanilla extract
- Optional: dash of cinnamon, 2 drops vanilla stevia, 1 tsp tocos (enhances creaminess and adds a solid hit of bioavailable vitamin E for skin and antioxidant protection)
Directions:
1. Brew french press coffee. We used a generous ¼ cup beans to make 12 oz of coffee. If you have a french press with a very fine mesh screen, you can give your beans a finer grind and steep for less time for a more espresso-like flavor and effect. Make sure the water is piping hot for this method. Or simply brew as you normally would.
2. Add all ingredients to a blender carafe, and blend until frothy, creamy and smooth. Make sure your lid is nice and secure. The pressure of the steam may cause the lid to pop off while blending, so secure it with your hand to be safe. Be careful! Serve as is, or with vegan whipped cream on top. Double the recipe and share with a friend.
Next, check out Anna’s hearty vegetable coconut dhal soup recipe!
