Hey guys! The fall season is here! Who doesn’t love the pumpkin spice lattes all the coffee shops are serving these days? My children really wanted to have one the other day while we stopped to get a quick gluten free snack at our local library. Both of my kids are allergic to dairy and got their lattes made with coconut milk. This got me thinking, why don’t I try this at home? This version is decadent, dairy free and not nearly as sugary as the coffee shop pumpkin lattes. This would also be such a great thing to serve during the holiday season. I hope you guys love it!
- 1 teaspoon pumpkin spice
- 2 cups coconut milk
- 2 cups hot black coffee
- 4 tablespoons pumpkin puree
- 4 tablespoons maple syrup
Puree all of the ingredients in a blender on high speed until smooth. Do a taste test. Adjust seasonings according to taste. You may need to warm the drink in a sauce pan after blending because it may have cooled while blending. Serve hot! Enjoy!
Co-Founder, Mandala Integrative Medicine