This Paleo and Whole30 Pumpkin Spice Latte needs just four ingredients and an inexpensive milk frother. In less than ten minutes, you’ll have a healthy, dairy-free cup full of autumn right in your hands. If you don’t have a milk frother, a blender will do just fine.
I’ve taken a little hiatus from the blog. Two months actually. I took some time off to really focus on my health and my family. I didn’t worry about making sure every meal looked pretty and whether or not I wrote down every single step of each recipe. I ate ugly, healthy food and got more sleep and went to the gym more often. I played board games and Barbies with my girls and snuggled more with my little guy.
So here I am with a new outlook on eating well. I want to make great meals with fewer ingredients that take less of my precious family time. Instead of working on the blog before work each day and stressing over publishing three new posts per week, I’m shooting for one high quality recipe that’s simple to make with just a handful of ingredients.
That being said, this Paleo and Whole30 Pumpkin Spice Latte needs just four ingredients and an inexpensive milk frother. In less than ten minutes, you’ll have a healthy, dairy-free cup full of autumn right in your hands. I’m being dragged into fall kicking and screaming, but this Paleo and Whole30 Pumpkin Spice Latte eases the blow a little.
If you love all things pumpkin spice, check out my Paleo and Whole30 Spiced Pumpkin Chili. If you’re just obsessed with lattes, here are a few more: Paleo and Whole30 Chai Spice Latte, Paleo and Whole30 Mocha Latte, Paleo and Whole30 Cinnamon Vanilla Latte.
If you’re Paleo, go ahead and add a tablespoon (or three) of pure male syrup to sweet it up a bit. If you don’t have a milk frother, just pour everything into a high-powered blender for 30 seconds. It’ll still bubble up really nicely. Keep in mind most blenders’ instruction manuals advise not to use hot liquids. I’ve never had a problem, but do it at your own risk.
- Heat coconut milk, pumpkin puree and pumpkin pie spice over medium heat in a saucepan until hot but not boiling, stirring continuously with a wooden spoon.
- Pour mixture into a frothing pitcher or similar container.
- Use an inexpensive milk frother for 30-45 seconds to get the mixture bubbly.
- Pour the coffee into two mugs.
- Split the coconut milk mixture between each mug, holding back the froth with a spoon to spread over the tops.
- Top with whipped coconut cream and additional pumpkin pie spice if desired.
If y’all make this Paleo and Whole30 Pumpkin Spice Latte, make sure to snap a pic and tag me on Instagram as @farmsteadchic and use #farmsteadchic.
Don’t forget to Pin this Paleo and Whole30 Pumpkin Spice Latte recipe for later as well!