Pumpkin Spice Coconut Milk Latte (Paleo, Keto, Vegan)

This pumpkin spice latte includes all the flavors of fall—and coconut milk makes it extra rich, creamy. No stopping at the coffee shop required! Bonus: it's paleo, keto, low carb, dairy-free, and vegan so everyone can enjoy it.

Pumpkin spice lattes are an autumn tradition. This pumpkin spice coconut milk latte includes all the flavors of fall—roasted pumpkin, fall flower honey, and pumpkin pie spice.

If you're looking for a non-dairy version, this one is perfect! The coconut milk makes it so rich and creamy, you don't need to add whipped cream. Just top it with an extra sprinkling of spice. It warms you up inside and makes you think of cool, crisp, sunny mornings and walking through the fallen leaves.

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How to make pumpkin spice latte

For this recipe, you can use whatever pumpkin you have on hand. I like to use homemade roasted pumpkin puree, but you can easily substitute canned pumpkin. Be sure to use plain pureed pumpkin, not pumpkin pie filling. The only ingredient listed on the label should be pumpkin. Look for an organic brand that is packed in BPA-free cans. You can even substitute roasted butternut squash puree. The flavor is very similar to pumpkin.

This time of year, I like to use raw fall flower honey from the local farmers market. It has a wonderful flavor. You can also substitute maple syrup for the honey to make a vegan version. Or use your favorite low carb sweetener (I like this vanilla stevia) for a keto pumpkin spice latte.

I also like to use homemade pumpkin pie spice. It's super quick and easy to mix together and it's convenient to have on hand. I sprinkle it on just about everything this time of year. Of course, you can always use your favorite pumpkin spice mix or just stir in your favorite combination of fall spices.

It's easy to make this pumpkin spice latte with or without an espresso machine. I love my cappuccino maker, and I use it every day. I can't even remember the last time I brewed regular coffee.

But if you don't have one, here's how to make a latte without an espresso machine:

1. Brew some double-strength coffee.
2. Heat the coconut milk mixture on the stovetop over low heat.
3. Foam the milk by whisking vigorously or using a handheld frother.

A perfect fall morning includes a pumpkin spice coconut latte and apple paleo muffins. No stopping at the coffee shop required.

Fall Paleo Recipes

Print Recipe

Pumpkin Spice Coconut Milk Latte

This pumpkin spice latte includes all the flavors of fall—and coconut milk makes it rich, creamy, and dairy-free.

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Breakfast, Drinks

Cuisine: American

Keyword: Coffee, Pumpkin, Quick and Easy

Diet: Dairy Free, Gluten Free, Paleo, Vegan

Servings: 1 serving

Calories: 258kcal

Author: Lisa Wells

Ingredients

• 1/2 cup coconut milk
• 2 tablespoons pumpkin puree
• 1 teaspoon local fall flower honey or maple syrup to taste
• 1/2 teaspoon pumpkin pie spice
• 2 shots of espresso or extra strong coffee

Instructions

• Whisk together coconut milk, pumpkin, honey, and spice. Froth with cappuccino machine or heat gently on stovetop and whisk to froth.
• Brew espresso or extra-strength coffee and pour into a mug.
• Pour frothed coconut milk mixture into mug. Garnish with additional pumpkin pie spice.

Notes

For keto version substitute your favorite low carb sweetener to taste for the honey.

For vegan version use maple syrup instead of honey.

Nutrition

Calories: 258kcal | Carbohydrates: 12g | Protein: 3g | Fat: 24g | Saturated Fat: 21g | Sodium: 17mg | Potassium: 310mg | Fiber: 1g | Sugar: 7g | Vitamin A: 4669IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 4mg

 More fall drinks and seasonal favorites

Peppermint Mocha Protein Shake

Hot Cinnamon Apple Cider

Eggnog Smoothie