Friday, September 30, 2011
Paleo Pumpkin Spiced Lattes
It's fall! It's fall! It's fall!
I want to simultaneously wear a sweater, sit in the sunshine, eat an apple, rake leaves into a neat little pile, kick leaves all over the place, make a good hearty soup and eat a lot of pumpkin-related stuff.
I love those pumpkin spiced lattes you can get at those fancy-schmancy coffee shops.
But they just don't like me. Too much sugar. Dairy. And who knows what else.
Make them in your crockpot! And make them (mostly) paleo friendly!
(I say mostly because, c'mon people. We're making pumpkin lattes, which can only be paleo in the most non-literal meaning of the word possible.)
I have been working on a recipe for paleo pumpkin lattes for most of the week. We've had a few dud batches. Almond milk didn't really work. Too much agave nectar made it taste funny. This is the recipe I've settled on for the best latte possible, but I have to say, it still doesn't taste quite like the real thing. It's good, don't get me wrong. I just think that regular milk tastes a bit better with this particular recipe.
That being said, if you want to go more strict (non-dairy) paleo, go with the coconut milk. It's creamier and richer and works well with the pumpkin.
- 2 qt. crockpot
- 1 can (14 oz) coconut milk (or 2 cups regular milk, if you're going the dairy route)
- 1 cup strong brewed coffee
- 3 T canned pumpkin
- 1 T agave nectar
- 2 T vanilla extract
- 1/4 t cinnamon
- 1/8 t cloves
- 1/8 t nutmeg
- dash of ginger
Mix everything together in the crockpot.
Cook on low for 2-3 hours.
Drizzle in a bit of honey if you want your latte to be sweeter.