Need an early fall pep in your step? Try this Paleo Iced Pumpkin Spice Latte!
Paleo Iced Pumpkin Spice Latte
So, I literally NEVER go out for coffee anymore. I cannot tell you the last time I went out for a cup of coffee in the morning or snagged one on the way to a meeting. I am officially a BYO coffee girl. This is mainly because I typically drink black coffee, and I really don’t see the point in paying $2 for something I can make for pennies at home. On Fridays, J always puts cinnamon in our coffee grinds before brewing and it is literally my favorite thing in the world.
There are days, though, when you really just need to spice life up a little bit. And today we’re putting the spice in pumpkin, coffee, and ice. HA! That felt witty. I love this little ditty and it is quite the fall treat. For me, it’s just the right amount of sweet, but feel free to up the ante if you’re a sugary coffee person. The creamer makes enough for about 4-5 lattes!
Let’s get to it!
WHAT YOU’LL NEED (increments below in the printout):
Iced coffee
Coconut milk
Pumpkin puree
Dates
Maple syrup
Pumpkin pie spice
Ice
Optional – collagen protein powder – I use Vital Proteins
WHAT YOU’LL DO:
Pit and chop the dates and add them to a medium saucepan over medium heat with the coconut milk, pumpkin, maple syrup and pumpkin pie spice. Bring the mixture to a slow boil and reduce the heat to low. Simmer for 10 minutes, and pour the creamer into a blender. Puree until smooth for about 1 minute.
Cool the creamer. It will be thick. To make the latte, and add the coffee and 1/3 cup of the creamer into the blender. If desired add the collagen protein and blend for about 30 seconds. Pour over ice and enjoy!
xoxx,
Miss AK
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PrintIngredients
- For the creamer (can be used hot or cold):
- 1 14 oz can full-fat coconut milk
- 5 dates, pitted and chopped
- 1/3 c. pumpkin puree
- 1/4 c. pure maple syrup
- 1 + 1/2 tsp. pumpkin pie spice
- For the drink:
- 6–8oz coffee
- 1/4–1/3 c. creamer
- 1 scoop of collagen protein (optional)
- Ice cubes
Instructions
- Pit and chop the dates and add them to a medium saucepan over medium heat with the coconut milk, pumpkin, maple syrup and pumpkin pie spice.
- Bring the mixture to a slow boil and reduce the heat to low. Simmer for 10 minutes, and pour the creamer into a blender.
- Puree until smooth for about 1 minute. Cool the creamer. It will be thick.
- To make the latte, and add the coffee and 1/3 cup of the creamer into the blender. If desired add the collagen protein and blend for about 30 seconds. Pour over ice and enjoy!
Ellie | Hungry by Nature says
Dang Allie!!! This just jumped to the TOP of my to-make list!
Miss AK says
AHHH YAY! Let me know if you do! xxoxox
Brie @ Lean, Clean, & Brie says
oh my! oh my! THIS is exactly what I need in this 80 degree weather when fall is the only thing on my mind 🙂