Autumn and the holiday season have always presented as an issue since EVERYTHING is Pumpkin spice, apple spice, spice or cinnamon/nutmeg in general. One of my intolerance just so happens to be cinnamon and other similar ‘holiday’ spices. However, although I am oblivious as to how, the mass majority cannot wait for fall and pumpkin spice season! I am in admiration of their dedication to the PSL industry! Following this admiration, I have decided to create a pumpkin coffee that is allergy friendly, healthy, and easy to make!
Out of curiosity for the pumpkin-flavored way of life, I have attempted to create my own version of a pumpkin “spiced” coffee in the morning. I simply cannot live without my morning coffee, and I am always trying to add things to my coffee to pack in nutrients. Therefore, instead of sifting through the many different dairy-free pumpkin-flavored coffee creamers to find one without spice flavoring. I decided to attempt to make my own!
For a while, my coffee was simply coffee and whatever dairy-free creamer was available at the grocery store. However, a few months ago my dear fiance was doing research and turned us both on to bulletproof coffee.
I will have another post as to why we have decided to add coconut oil or MCT oil to our coffee.
Now, my coffee consists of an unsweetened Almond milk, a sweetener (I prefer local honey or Stevia), coconut oil, and a scoop collagen protein. I had to find a way to add my pumpkin “spice” without ruining the flavor!
My very first attempt I kept my normal coffee recipe and simply added a scoop of pumpkin puree… It wasn’t bad, but it definitely could use some improvement!
After about a week’s worth of trial and error, I have finally found a pumpkin coffee that I absolutely love! I still add many of my usual ingredients; however, I found that if you add local honey, vanilla extract, and 1tbsp. of pumpkin puree it was my favorite combination.
- 10oz. freshly brewed coffee
- 1tbps. coconut oil
- 1 scoop of collagen protein
- 4oz. of unsweetened and unflavored almond milk
- 1-2tbsp. of pumpkin puree
- 1tbsp. of local honey
- 1tsp. of vanilla extract
- Spice and other flavoring is up to personal preference
I will brew my coffee first, combine all ingredients together in my bullet blender, then blend for 30-60 seconds. It will become frothy because of the added coconut oil, which is normal; but, I like the extra foam. I will make this in the morning as my breakfast coffee and it normally keeps me full until lunchtime.
It’s a great and healthy alternative to the beloved pumpkin spiced latte! Hopefully you enjoy this coffee as much as I have!