This paleo and keto pumpkin spice latte is pure fall in a mug! Prep a large batch to-go for the week and feel free to 'bulletproof' it with MCT oil and grass-fed butter.
Please see video for deets 'n tricks!
Heat up pumpkin puree with pumpkin pie spice in a small saucepan over medium/low heat. Stir constantly for 2 to 3 minutes, until fragrant and cooked (it'll begin to smell like pumpkin pie!).
Stir in sweetener of choice, mixing until just combined. The pumpkin spice mix can be refrigerated for 4-5 days at this point (so feel free to whip up a large batch for the week!).
Pour in milk, and simmer until warm (watching carefully that it doesn't boil over!). Remove from heat. Add in vanilla extract and whisk until light and frothy, 30 seconds to a minute.
Pour espresso or coffee in a mug, and add the pumpkin spiced milk. For a bulletproof version, you can alternatively add in some MCT and/or grass-fed butter at the end and blend it all with an immersion blender. Top with whipped cream and a touch of pumpkin pie spice.
Pick your poison! But if I may, allow me to suggest my current favorite, allulose! This ‘rare sugar’ is zero GI, no stomach rumbles (!!), tastes like sugar and is pet friendly (!!!!!!).
And if paleo, or not restricted by sugars, coconut sugar, maple syrup or raw honey all work the charm.
And if using xylitol, make sure to be careful if you have a pup (or kitty)around the house, as it’s highly toxic to the little guys!
Please note that the following nutrition facts were calculated using almond milk, espresso coffee and without the whipped cream (as values vary widely).
Homemade Paleo & Keto Pumpkin Spice Latte https://www.gnom-gnom.com/keto-pumpkin-spice-latte/