Dairy-Free and Whole30-Approved. This pumpkin spice latte uses real pumpkin puree, almond milk, and coconut milk for the perfect fall drink!
Cue angels singing. We have a dairy-free, Whole30-approved, paleo Pumpkin Spice Latte!! I’m not sure I’ve ever been so excited to share a recipe on the blog with you. This is fall comfort in a mug.
Unlike the #PSL from Starbucks, this mug contains REAL pumpkin purée and almond milk. A few tablespoons of coconut cream added the final touches of frothiness I was craving.
The truth is, a pumpkin spice latte is nothing without the pumpkin pie spice. (Trust me, I tried it. Bland!) I love this pumpkin pie spice from Trader Joe’s, but you can use any brand you like. If you don’t have pumpkin pie spice on hand, never fear. You can either make your own by following this recipe from the Pioneer Woman, or you can just add a few dashes of cinnamon, nutmeg, and ginger until it’s tasting right.
There’s a full 1/4 cup of pumpkin in this coffee drink, so you can get some of that needed fiber in with your morning latte!
I found that whisking the mixture by hand yielded perfectly frothy and consistent results, but if you’ve got an immersion blender or a milk frother on hand, whip them out! The more froth, the better!
I can’t wait to hear what you guys think of our whole30 pumpkin spice latte! If you make it at home, be sure to tag us on instagram @fridgetofork or post a pic to our Facebook page. We’d love to share a picture of your creation!
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Whole30 Pumpkin Spice Latte (Dairy-Free, Paleo)
Description
Dairy-Free and Whole30-Approved. This pumpkin spice latte uses real pumpkin puree, almond milk, and coconut milk for the perfect fall drink!
Ingredients
- 4 tbsp. Coffee grounds
- 2 c Water
- 1 c Unsweetened almond milk
- 1/4 c Pumpkin purée
- 2 tbsp. Coconut cream
- 1 tsp. Pumpkin pie spice
- 1/2 tsp. Vanilla (if not on Whole30)
- 1 tbsp. Grade A maple syrup (if not on Whole30)
Instructions
- Brew 2 cups (16 oz.) of strong coffee. I added 2 tablespoons coffee grounds per each cup of boiling water in my French press.
- While coffee is brewing, add almond milk, pumpkin purée, and coconut cream to a small saucepan, and stir to combine.
- Bring to a simmer and whisk vigorously until the coconut cream is incorporated and the mixture is frothy. If you’re not on Whole30, you may also whip the vanilla and maple syrup into the mixture. If you have a milk frother or an immersion blender on hand, you can achieve an extra foamy latte by whipping or blending the mixture.
- Divide brewed coffee evenly into two mugs and pour the pumpkin spice mixture on top. Stir to combine & enjoy!
