This slideshow requires JavaScript.

Please bear with me while I explain how I discovered this incredibly delicious gluten-free, dairy-free, pumpkin spiced coconut latte. My husband recently lost 40 pounds by dieting and exercise. He was not a big man, but he had, through the years, put on some weight. Part of how he started his diet was by eating my gluten-free, top 8 free, allergen-free food. Believe it or not, throughout the years, although I cook all the time (and I do mean ALL the time), he had taken to some habits of eating outside of our home a lot, and eating mostly the foods that he could not get in our home, such as burgers, fries, and pizza. He added running to his regimin and the pounds flew off. I started browsing ‘skinny’ blogs for ideas on how to help him (and us) enjoy his food even more and I found Nancy Fox’s blog “Skinny Kitchen”. Imagine my delight when I opened my email and found a recipe for a Skinny Pumpkin Latte mix. Not only would this “1 Weight Watchers point” recipe satisfy my husband, it would satisfy me as well. I haven’t had a latte in 5 years after discovering a soy intolerance after a trip to Spain (I had also discovered a slight dairy allergy years before). I made this recipe for Pumpkin Spiced Latte Mix at first with rice milk, but it was missing a bit of depth. Making it with Coconut Milk (we use SO Delicious) makes it, well, amazingly complex and pretty darn near close to a latte with dairy. It has 45 calories per 1/2 cup serving. Thank you, Nancy for giving your approval for me to riff on your recipe.

Pumpkin Spiced Coconut Milk Latte Mix for a Crowd (keeps in fridge for 5 days)

(inspired by and approved by Nancy Fox of The Skinny Kitchen – her recipe here)

You will need:

Canned pumpkin or homemade roasted pumpkin

Coconut Milk (We use SO DELICIOUS)

Pumpkin Pie Spice

Sweetener: sugar, agave, or other

Gluten-free Vanilla

Fresh Brewed Coffee

8 Tablespoons pumpkin

½ Gallon Coconut Milk

¼ Cup Sugar or 1/3 Cup Agave Nectar

8 tsp Vanilla

4 tsp pumpkin pie spice (alternatively you can use a bit of cinnamon and a pinch of nutmeg)

Wisk ingredients in a heavy bottomed pan, heat until just steaming.

Place in a large eight cup Ball Mason jar and seal to give to your Halloween Hostess.

To serve:

Place ½ cup milk in a coffee mug

Pour coffee to fill mug

Stir

Top with pumpkin pie spice or your favorite allergen-free whipped cream or both!

Single Recipe:

½ Cup Coconut Milk

1 ½ tsp of sugar

½ tsp gluten-free vanilla

¼ tsp pumpkin pie spice

1/2 Cup Coffee

Warm up everything but the coffee in a heavy bottomed pan on the stove until smoking (not boiling) – pour into a coffee mug and top with coffee. Serve topped with a bit of pumpkin pie spice mix and/or some allergen-free whipped topping.

OTHER USES:

Pumpkin Coconut Smoothie – Add some So Delicious coconut yogurt and a banana and whip away in a blender

Base for Coconut Ice Cream – add more sugar and follow manufacturers instructions on your ice cream maker

Add as the “Milk” part of the ingredient for Pumpkin Pie

Add gelatin to make a pudding.

Put in Tea for a nice pumpkin Chai.

Freeze in popcicle shaped tupperware for coconut – pumpkin-pops

Thanks to Nancy Fox  at Skinny Kitchen for allowing me to riff on her very delicious recipe!

Share →

3 Responses to Pumpkin Spiced Coconut Milk Latte Mix for a Crowd

  1. […] you read my post last year and my recipe for Pumpkin Spiced Coconut Latte Mix for a Crowd. It WAS a crowd pleaser! This year, I’m pleased to announce that So Delicious has made our […]

  2. I’m so happy my recipe inspired you to create a dairy free skinny version. I’ve made it several times using unsweetened, vanilla almond coconut milk. So yum! You might want to try it too!
    Best of luck to you,
    Nancy

Leave a Reply

Your email address will not be published. Required fields are marked *