After I made this drink and shot the photos of this drink, I couldn't stop staring at them. It was love at first sight. And sight. And sight. And....
Before I was Paleo, especially in college, I was an avid fan of the Starbucks Pumpkin Spice Latte. I even worked at Starbucks for 3 years, and in that time, I learned to love every drink, but especially the Pumpkin Spice Latte. I was working at Starbucks from 2006-2009, which is when the PSL really started picking up steam. Even back then, my coworkers and I all saw the signs that this was going drink was going to have a cult-like following. While working at Starbucks in college, I often would pick up the shifts that no one wanted: the 4am open, the 11pm close. I was in college, had endless energy, needed the money, and never really adjusted back to a "regular" sleep schedule.
During these frequent clopens, I would often just stay up, because it didn't make much sense to me to go home and sleep for maybe 2 hours before I would have to be wide awake and perky; after all, there was literally an endless supply of coffee at work.
Our first indication at Starbucks that the PSL was going to be scarily huge was when on the first day of the PSL season. At 4am, there was a line of cars wanting their first PSL of the season....and we didn't open until 4:30. Meaning that several people woke up sometime before 4am to make sure they were the first ones to get their PSL fix. No big deal, you crazies. No. Big. Deal.
I eventually tired of the iconic Starbucks PSL: the high sugar content and 20-ingredient list eventually started to wreak havoc on my stomach. However, I still do crave the pumpkiny drink from time to time. On another note, have you thought about the fact that pumpkin is a squash? Which means that the PSL is essentially Squash Coffee. Perfection in a glass. Mmmmmhmmmmm.
There are 100 Paleo Pumpkin Spice Latte's out there, but I really wanted to make my own variation on this iconic drink, and I'm pretty sure I did just that. Instead of milk, I used a combination of both almond milk and coconut cream. This combination ensures that this PSL doesn't taste too "coconutty", as coconut milk drinks can often be, and the almond milk also has a thinner consistency which is important for ensuring that this drink is not pudding-like since it does use real pumpkin puree for flavoring.
The real kicker of this drink? Its topped with melted chocolate and Chocolate-Dunked Pumpkin Spiced Marshmallows. Yep. Its pretty great, so make sure to drink up these last days of fall. (Ha! Pun in.ten.ded.)
Paleo Pumpkin Spice Latte with Chocolate-Dunked Pumpkin Spiced Marshmallows
- ¼ cup coconut cream
- ½ cup unsweetened almond milk
- ¼ cup pumpkin puree
- ½ tsp. pumpkin spice (plus additional for garnish, optional)
- 1 oz. high quality, dark chocolate
- ½ tsp. vanilla extract
- 2 cups hot, very strongly brewed coffee
- 4 or more Chocolate-Dunked Pumpkin Spiced Marshmallows
- Combine coconut cream, unsweetened almond milk, pumpkin puree, vanilla extract and pumpkin spice in a large saucepan and heat on medium heat until bubbly and all ingredients are well incorporated. Make sure to watch closely and stir to ensure that the mixture does not become scalded.
- In a small bowl, melt chocolate. (I use the microwave by watching closely and stopping every 10 seconds, but the “correct” way to do it is by using a double boiler.)
- Once chocolate it melted, dip two mugs, upside down, in the chocolate to rim the edges of the cups with the melted dark chocolate. Dust with pumpkin spice, then set the mugs aside.
- Brew coffee, and then pour coffee into a blender.
- Once thoroughly heated, carefully pour the saucepan contents into the same blender with the coffee. Blend on high for 2 minutes.
- Pour your pumpkin spice lattes into your prepared mugs, and top with pumpkin spiced marshmallows.