Happy Halloween from Seize the Day Blog! Fall is most certainly in the air! As are many of the falling leaves from every tree in my backyard and I absolutely love it!
Another seasonal tradition my heart just can’t get enough of is pumpkins! Pumpkin Pie, Pumpkin Bread, carving Pumpkins and, yes, Pumpkin Lattes. But, no, not the legendary P.S.L. from Starbucks.
Due to my many diet restrictions, I can’t even go near one of those chemically synthetic drinks without the risk of having a seizure. How ingredients such as syrups, dyes, and processed dairy un-mistakenly became part of the “Edible Foods” category will forever remain a mystery to me.
In addition to my allergies to synthetic ingredients, I am also very sensitive to caffeine, which means I cannot have coffee either. Therefore, unless it involves accompanying my sister through the Starbucks Drive-Thru (I couldn’t let her sing One Directions songs alone while she waits for her coffee), I try to avoid coffee shops, in general.
But, since the P.S.L. is such a fun concept for a cozy, fall drink, I wanted to create something similar that people like me with extreme diet restrictions and/or allergies can also enjoy during this time of the year. My Faux Pumpkin Latte is perfect for every activity apart of the Autumnal and Winter seasons! It is free of synthetic ingredients and contains 100% real pumpkin! I know that not everyone has the same diet sensitivities as me; therefore, I have also provided a second version of this recipe that includes coffee.
GAPS Diet Tip: Follow the coffee-free version for a GAPS-legal warm Fall beverage!
I hope you enjoy this delicious pumpkin treat as much as I do! Recipe follows.
Faux Pumpkin Latte Recipe
This recipe is actually an embellishment on a recipe for GAPS-legal Ginger Tea (minus the ginger), which I originally found in Hilary Boynton’s The Heal Your Gut Cookbook, which I previously discussed in the GAPS Diet Reading List article. Since I cannot drink coffee, I substituted this tea (minus the ginger) and loved it! If you prefer coffee, simply add the Pumpkin Mixture to your coffee instead of your tea.
1 Cup Milk
3 T Pumpkin Puree
1 tsp Cinnamon, plus extra for topping
½ tsp Vanilla flavoring
1 T Honey
Dash of Sea Salt
Ginger Tea (revised):
1 Cup Hot Water
2 tsp Honey
1 tsp Coconut Oil (flavored kind)
- Combine all ingredients for the Ginger Tea in a large, heat-proof cup or bowl (I used a 4 cup sized measuring cup), mix well and set aside.
- Add the milk, pumpkin puree, cinnamon and vanilla flavoring to a saucepan and whisk. Once combined, heat on medium heat until milk begins to simmer. Turn heat off and add the honey and sea salt. Whisk again until honey is fully incorporated with the Pumpkin Mixture.
- Add the Pumpkin Mixture to a blender and blend for 1 minute. You should have a foamy layer beginning to form at this point.
- Pour the Pumpkin Mixture into the large cup or bowl with the Ginger Tea (or coffee). Gently stir until combined.
- Add a sprinkle of ground cinnamon to top and serve immediately.