I hope all my fellow Canadians had a great Thanksgiving! We were away at the hunting camp with my husband’s side of the family as we do every year on opening moose hunting weekend. It’s always nice to be tucked away in the woods, breathing in total fresh air, away from civilization and all the distractions that are part of our everyday lives. Although packing and getting up there with three kids and preparing all my AIP food ahead is so much work, it’s absolutely worth the quality time we get out of it, and of course, the moose meat we’ll enjoy all winter!
To me, Fall is the season of Thanksgiving, hunting, and pumpkin spiced lattes! Now that Thanksgiving is over (here in Canada), and we’re back from hunting, I figured it was about time I posted my AIP pumpkin spiced latte recipe!
This recipe actually includes PUMPKIN! Shocking, right? It’s also low fodmap, for anyone who does well limiting fodmaps. Here’s the thing with me and fodmaps, I tolerate them but as soon as I overdo it, (mostly the fructans), I begin getting symptoms that signal I’m not digesting them properly. I had one too many servings of my Apple crisp recipe (I’m human right?), so I decided the next day a pumpkin spiced latte with coconut milk (high fodmap) probably wouldn’t be a good idea, and thus, this low fodmap latte was created!
You won’t even miss the coconut milk in this “latte” though, the pumpkin and coconut oil give it all the creaminess it needs. Happy Fall! Enjoy!
- Place tea bags in boiled water and steep for 5-10 minutes.
- Add tea and the rest of the ingredients to a blender.
- Pour into your fave fall mug.
*I’ve made this with canned pumpkin purée and the results are a much creamier latte. I much prefer it with homemade pumpkin purée. Against All Grain has a great tutorial for homemade pumpkin purée.
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