Paleo Style Pumpkin Latte

Sep 25th

So, I have been cutting back on coffee lately.  Way back.  A lot of that was due to feeling really tired and listening to Stacy of Paleo Parents, Diane of Balanced Bites & Robb Wolf talk about, on their respective podcasts,  their coffee consumption cutbacks.  If you are really stressed and drinking a lot or even a little coffee, it can impair your adrenal glands’ ability to regulate things themselves.  Stacy & Diane wrote books and Robb became a father, which led to their missed sleep, extra stress & feeling fatigued.  Caffeine can be a crutch, but it won’t work forever.

As of Friday, I have cut out coffee completely, Dr.’s orders.  My Dr. happens to read my blog and follow my FB page, so I can’t even lie about things.  ;)  I will probably talk about why sometime in the future, but for right now I will list  a couple of links.  If you have a gluten sensitivity/intolerance/celiac disease on why you might want to consider giving up coffee. And chocolate.  I know, this sounds horrible, right?

 

So, I have quit drinking coffee (and it isn’t that bad), but I was really craving 1 lovely Pumpkin Spiced Latte type of drink.  I decided to go ahead and make myself 1 this morning with the extra coffee Matt left in the french press.  If I have it and enjoy it, it will be out of my mind and I can move onto enjoying some of my other favorite fall treats.

Has anybody seen the nutritional info on a Pumpkin Latte style drink from some of the major coffee chains? (I am not worried about the 13 g of fat  & 380 calories here.  49 grams of sugar, Y’all! ) Also,  it costs $4! And making this one actually tastes like real pumpkin!

 

Paleo Style Pumpkin Latte

1 large serving

  • 2 Tbsp canned pumpkin
  • 1/4-1/2 can of coconut milk
  • 1-2 tsp pumpkin pie spice
  • 1 tsp vanilla
  • 1 cup brewed coffee
  • 1 tsp honey or maple syrup
  1. Mix the ingredients together and heat in a saucepan, or on the microwave.
  2. Use a whisk, immersion blender or regular blender to get it nice and frothy.

Notes:

You can adjust this recipe to your liking.  These are the measurements I used, but you may like yours spicier, sweeter, or stronger.

I think it might be nice to cook the pumpkin in the saucepan for a couple of minutes to take the raw pumpkin edge off, although it doesn’t bother me.

A good trick with a whisk is to hold it vertically between your hands and rub it back and forth quickly (like starting a campfire with a stick) for about 60 seconds.  That makes any coffee drink nice and frothy. (You just saved $3, you are welcome.)

Something like this can be made in larger quantities, for a big family or a fall party, in a CrockPot.  Check out the recipe at CrockPot 365: A Year of Slow Cooking.

 

 

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