it's fall, and for those of you who know me or have been following me for a while, you know all about my pumpkin obsession... it's easy to get our pumpkin fix through treats like pie, loafs, bars, scones, muffins, cheesecake, ice cream, beer (I told you I was obsessed) and last but not least, the infamous pumpkin spice latte - a drink that Starbucks coined many moons ago that has people lined up for the first week of September. on my quest for a pumpkin coffee treat, sans artificial ingredients, I came across a really great recipe on the daily hive, which I've adapted. it's frigging epic, and I'm excited to share it with you!
Pumpkin Spice (bulletproof inspired and 100% organic) Latte (serves 3-4)
1 can of (full fat) coconut milk
6 tbsp (heaping!) pumpkin puree
2 tbsp coconut oil
1 tbsp grass fed unsalted butter
1 tsp vanilla bean (don't skip this!)
3 tbsp maple syrup
1 tsp each cinnamon, ginger, nutmeg
heat and whisk over medium heat until everything is melted and smooth, add more spices to taste. simmer on low. in the meantime, brew 12 oz of double strength coffee (we use organic and bio-dynamically grown Elysian beans (read: no toxins!) and brew using the pour over method). combine everything in the Vitamix and blend on medium speed for 25 seconds. pour into cups and garnish with a little dash of cinnamon. if you're not a coffee drinker, I'm positive this base would be delicious all on its own or brewed with some chai tea!