It’s October which can only mean one thing: pumpkin! Much like I can’t listen to Christmas music (which I l-o-v-e) until December, I can’t even think about pumpkin anything until the calendar turns to October. But once it does all bets are off and it’s Operation Orange (of the squash variety).
And like egg nog is to Christmas so is pumpkin spice latte to Autumn. Sure, you can go out to your favourite coffee shop and grab a Pumpkin Spice Latte but before you do ask yourself this, “Do I really want 50 grams of sugar in my coffee?” (for the record the recommended daily allowance for an adult is 25 grams). I didn’t. But what was a girl to do now that u had given up refined sugar and dairy
But what was a girl to do? I had given up refined sugar and dairy years ago. So did that mean boots and sweater season was off? That’s how it seemed until I realized that mixing pureed pumpkin with a few spices, coconut milk and a little maple syrup and five minutes was all that was required. I promise you this is as good as any coffee shop latte out there and it’s actually good for you (a.k.a. nutritious). Seriously. It is full of Vitamin A which plays a vital role in bone growth, reproduction and immune system health (see ya later cold season), Vitamin C which repairs and regenerates tissue, protects against heart disease, aids in the absorption of iron and may help combat free radicals. It also supports a healthy immune system (buh-bye cold season?). Then you add in cinnamon which helps to regulate blood sugars and coconut milk which can improve heart health by helping to lower blood pressure as well as provide health medium chain triglycerides which is a fat that is easy for the body to break down and use as energy. They are also a great Ketogenic fat and can increase the amount of carbs you can eat in a day. Most important of all if you don’t happen to have your gall bladder any more (like me; my kingdom for my gall bladder) coconut milk and coconut oil are an excellent choice in fat because they are so easily broken down by the body.
Here’s to falling leaves, cool nights, wearing socks again and enjoying it all while sipping your latte. Bottoms up!
Author: Cassie Elliott
Prep time: 10 minutes
- 1/4 cup (plus 2 tablespoons pureed pumpkin)
- 1 1/2 teaspoons pumpkin pie spice*
- 2 tablespoons pure vanilla extract
- 2 tablespoons maple syrup
- 1 396 ml can coconut milk
- Place all ingredients in a medium sized, heavy bottomed saucepan.
- Stir over medium heat until steam starts to rise from the surface.
- Remove from heat.
- Add to your favourite coffee and enjoy.
Store in refrigerator for up to 5 days but honestly you’ll use it all before then.
*Pumpkin Pie Spice Blend
- 1 tablespoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon all spice
- Mix all spices together in a small bowl.
- Store in an airtight container.