Once September rolls in, I see friends and family go crazy over anything with pumpkin spice. Lattes, muffins, bars, you name it, pumpkin versions of these drink and treats slowly start showing up at coffee shops and grocery stores.
I’m not a fan of the infamous pumpkin spice latte from Starbucks because it’s filled with artificial sweeteners, flavorings, lots of milk and barely any coffee in each cup. I like my coffee strong and if ever I add anything to it, just a splash of non-dairy creamer and stevia would be the most that I would add. My drink has to be 90% coffee or else my palate won’t really enjoy it!
Lately, I’ve been adding MCT oil (i use this and this brand) to my black coffee and blitzing it in a blender to create a creamy and frothy drink. I love the flavor of actual pumpkin spice so I created my version of Pumpkin Spice Coffee with just the right amount of froth. It’s not quite a latte since it doesn’t necessarily have a large amount of milk/non-dairy creamer in it but just a couple of tablespoons to give it a little bit of indulgence. It’s a delicious coffee treat with not a lot of fluff added and it fits my macros perfectly. You’ll definitely see me chugging this Pumpkin Spice Coffee regularly 😉
- 1½ cups brewed coffee (hot or cold)
- 2 tbsp non-dairy milk (almond, cashew, coconut, etc.)
- 1½ tsp MCT oil
- ½ tsp vanilla extract
- 5 drops liquid stevia (*or 2 tsp maple syrup)
- ¼ tsp pumpkin spice (*or ⅛ tsp cinnamon + a pinch of allspice + a pinch of clove)
- Place all ingredients in a blender.
- Blend for 10-12 seconds until lightly frothy.