This fall was no different.
ONE, I and NOT a VSCO Girl (phew!)
TWO, I am #beyondVSCO because I’m a hard-core Millennial who likes local, organic food and to recreate classics as a “healthy” alternative. Whatevs.
Regardless, I wasn’t alone. Daniela and I set out to make this delicious drink as a paleo/keto friendly beverage. She used her past knowledge as a barista to help me.
Instead of adding a bunch of ingredients to the blender, we decided to make a paste… a Pumpkin Butter.
This means you can batch the recipe and keep it in your fridge. That way, even if you are rushing out the door, you can still add this paste to your coffee and give it a quick blend for PSL on the go. #goals
Are you ready?? I added individual spices here, but if you have a Pumpkin Spice blend in your pantry, you can replace all of these with 1 Tlb of that.
Pumpkin Butter Ingredients (serves 2)
Kerrygold butter, softened
1 Tbsp coconut oil, softened
2 Tbsp pumpkin puree
1 Tbsp maple syrup
1 tsp vanilla extract
1 tsp ginger powder
1 tsp cinnamon
¼ tsp cardamom
¼ tsp all spice
Add all ingredients to a sealable jar and stir well to combine. Will keep in the fridge for 5 days.
Ingredients for Latte
2 Tbsp pumpkin butter
¼ cup warm milk of choice (I like coconut milk)
8 oz hot coffee
[optional] 1 scoop collagen
[optional] fresh nutmeg for topping
Warm your coffee mug with hot water
Add all ingredients to blender (or use a milk frother or hand blender)
Blend for 30 seconds
Pour into warm mug and enjoy with a grind of fresh nutmeg on top
If you made this, let me know in the comments! Enjoy!