You’ve probably heard of the Paleo diet. Chances are if you are reading this you might be on the diet right now, or curious to try recipes from it. And therefore, you probably also know there will be no gluten, no refined sugars, and no dairy in the recipes. That doesn’t mean you don’t get treats, or coffee, even though strictly speaking, coffee isn’t part of the diet. For most people the important bit is health however and so long as coffee isn’t damaging your health, then it’s allowed, given you don’t so to speak over dose.
The Paleo diet is a lot about quality foods and sticking to what is natural. In other words: if you are to make a treat, or drink coffee, use the best quality options: organic, fairtrade and if decaffinated then use water processed coffee beans. And as always: fresh roasted coffee beans makes for the best cup. You don’t necessarily have to buy green coffee beans and roast them yourself, but if you have a grinder then it’s better to grind your own coffee! Or use Nespresso capsules!
Today we will share a Pumpkin Spice Latte Paleo recipe from Freckled Italian with you and our next blog will be Double Mocha Biscotti. Combined we figured they’d get you through the winter blues!
Pumpkin Spice Latte, the Paleo Way
Ingredients:
Makes at least two drinks.
5.46 (yep, that’s real) ounces of canned coconut milk
4 tablespoons of canned pumpkin (I just put the rest in a Tupperware)
1 tablespoon agave nectar
1/4 teaspoon cinnamon
1/8 teaspoon cloves, 1/8 teaspoon nutmeg
A tiny dash of ginger
(Feel free to add more or less of something if you really love or hate one of these spices)
1/2 teaspoon vanilla extract
An ounce or two of regular unsweetened coconut milk (in a carton)
A shot or two of espresso or some strongly-brewed coffee
1. Open your tiny can of coconut milk. Put a spoon under the thick part and pour the liquid underneath into a bowl. That’s what you’re using for your latte. The thick part will be whipped cream later, so put it in a separate bowl.
2. Mix everything except for the coconut milk in the carton together in a bowl and stir them up.
3. Once all the spices are incorporated into the pumpkin, add a few splashes of coconut milk from a carton to the mixture until it seems more liquid than thick. Heat up on the stove while you make some espresso or strongly-brewed coffee.
4. Take the bowl with the thick portion of canned coconut milk and whisk it up with a bit more vanilla and agave.
5. Fill a mug halfway with coffee and add the pumpkin mixture from the stove. Stir it–this stuff separates. Don’t get freaked out.
6. Add a few dollops of the coconut cream and sprinkle a little cinnamon on top.
