Pumpkin Spice Latte
The first signs of fall usually come sprinkled in pumpkin spice everything. Pumpkin spice cookies, pumpkin spice air fresheners, pumpkin spice-pumpkin spice. But all other iterations aside, the original catalyst of the pumpkin spice craze seems to have been the good old fashioned pumpkin spice latte, so we decided to make our own. This recipe is not only plant-based, but when skipping step 5, it becomes paleo!
Follow along to make the perfect pumpkin spice latte!
What you will need:
1 oz Pumpkin Butter (or puree)*
1 oz organic maple syrup
1 oz water
1 tsp pumpkin spice
¼ tsp ground nutmeg
½ tsp ground cinnamon
2 oz espresso (or strong coffee)
6 oz non-dairy creamer or plant based milk
*A note about our selected ingredients: we found this pumpkin butter at our local Trader Joe’s when looking for nut butters and spreads for a different blog post. (check it out here!) We went with this as our main pumpkin flavoring, but really any other pumpkin puree or butter will work just as well.
How you will do it:
Start by adding the wet ingredients (pumpkin butter and maple syrup) to your mug. Measure out your spices and mix until a thick paste is formed.
Next you will begin to warm and froth your milk. There are plenty of ways to get milk to that perfect frothy, but not foamy, consistency. We used an inexpensive countertop milk frother, but an immersion blender, a whisk (electric or otherwise), and even a french press are equally great ways to get the job done.
Add your strongly brewed coffee or espresso to your mug with the pumpkin spice paste and stir to combine. We’re aiming for a lump-free, silky texture here so stir away! At this point your milk should be ready to pour, and depending on your frothing method of choice, now is the time to transfer it into a pitcher or other vessel equipped with a spout. We used a stainless steel milk frothing pitcher but glass, ceramic, or plastic work great too.
Give your pitcher a good stir and a couple of firm taps on your countertop to remove any excess foam or bubbling which may have formed. Make sure to pour in your milk slowly to ensure even mixing and a silky texture. Gently stir and enjoy! Top with a sprinkle of cinnamon and pumpkin spice, and finish by pairing it with one of our delicious Paleo Bars.
The “optional, but you might want to do this” Step 5:
Go all in and add layer upon layer of almond whipped cream. If you plan on keeping this recipe paleo, leave this step out. The artificial sweeteners in most whipped creams are a no-go when following the paleo diet, but you can always opt to make your own whipped topping at home from a plant-based milk and skip the sweetener altogether.
— Best Express Staff