Photo via Visualhunt.com
In my mind, it’s a little early to be thinking about fall, especially as its been so hot and muggy this week. However, a recent article that was circulating Facebook about the ingredients in Starbucks’ Pumpkin Spice Latte and the opening last week of Edward’s Apple Orchard (I admit: I do still go for the smells 🙂 ) has led me to post this recipe for a much healthier pumpkin spice latte.
So to all my fall-lovin’, coffee drinkin’ friends: enjoy!
P.S. This recipe can be tweaked to suit your needs. If dairy is something that you can tolerate, you can easily add milk or cream for the 1 can of coconut milk (organic milk is best). You can also adjust the amount of spice in this recipe; it bordered on a bit too much ginger for my taste. This is a recipe that I based from one I found on Elana’s Pantry and tweaked, which she found on another site and tweaked … I’d be interested to see what the original recipe really was 🙂 (Ironically, it probably was Starbucks)
Pumpkin Spice Latte
1 cup coffee
1 can full-fat coconut milk
1/2 cup water
2 Tbs. honey
1 Tbs. cinnamon
1 tsp. ginger
1 tsp. nutmeg
1/2 tsp. vanilla extract
1/4 tsp. cloves
2 Tbs. pumpkin
Put all ingredients in a blender and blend until smooth and creamy. You can also pour all ingredients after blending into a small saucepan and warm through if you prefer a hotter drink.
The actual color of the drink is darker, closer to pumpkin in color. What you see is the lighter colored foam on the top. This recipe makes two mugs this size.
For a GAPS legal drink: use weak coffee and leave out the extra 1/2 cup of water (instead add 1 1/2 cups weak coffee)
Ready for cooler days and nights!