Recipe (Latte): Pumpkin Spice Latte

I used to be addicted to coffee, especially lattes. Vanilla lattes were my favorite, and then pumpkin started happening in the fall. And I loved them oh so much. Caffeine seems to burn me right out so I've had to switch to lighter teas but once in a while I just love a big beautiful mug of coffee with spices. I prefer Swiss Water Decaf as it is decaffeinated using steam extraction methods instead of chemicals. Sometimes a little organic stevia can go a long way to bring down the amount of sugars that are put in. Stevia or Monk Fruit are two great non-carb natural sweeteners. Just not too much or they can taste bitter.

Try this recipe for a delicious blended treat.

Pumpkin Spice Latte

Serves 1

3 tbsp coconut milk 1 ½ tsp pumpkin pie spice (or cinnamon) ¼ tsp vanilla extract 1 tbsp pumpkin puree

½ tsp raw/organic honey or maple syrup (optional) 1 cup coffee (decaf if preferred)

Instructions:

Add all ingredients to blender and blend until creamy.

Serve & enjoy!

Tip: You can use tea instead of coffee if you prefer.

Tip 2: For those of you who are 'off' coffee but still love the taste, try using Dandy Blend instead of coffee. It is a combination of dandelion and chicory, has a great coffee flavour to it, good for the adrenals, great for the liver.

About Michelle

Michelle Post is a C.H.N.C. Holistic Nutritional Consultant and Metabolic Balance Coach. She has a passion for helping you achieve Optimum Wellness by holding Nutrition to a higher standard. She has successfully navigated her own health issues with Crohn's Disease, Adrenal Fatigue, Reproductive Health and Weightloss.

To learn how your personal nutrition can work for you, contact Michelle at (403) 266-2867 or email michelle@making-strides.ca to book your free, telephone 20-minute consultation (value of $40).