Fall calls for pumpkin spiced everything… So how about making your regular morning BP coffee in to a delicious Bulletproof pumpkin spice latte?!
We got this recipe from the Bulletproof site and tried it out… It’s delicious! Give it a try, you’ll love it 🙂
Servings: This will make approximately 4-6 cups of pumpkin spice coffee.
1 ¼ Cup Full Fat, Unsweetened Coconut Milk
3 tablespoons Brain Octane oil (or XCT oil)
3 tablespoons Organic Pumpkin Puree
2 tablespoons Stevia/Erythritol blend (you may prefer raw honey or maple syrup)
1 tablespoon Grassfed Unsalted Butter
1 teaspoon Pumpkin Pie Spice
½ teaspoon Bulletproof Vanilla
Optional: 1 tablespoon raw organic maple syrup
Optional: 2 tablespoons raw whipped cream on top
Combine all ingredients in saucepan. Over medium heat, simmer for approximately five minutes. Stir well to evenly blend spices and oils.
In blender, add 2 1/2 cups Bulletproof coffee (brewed strong), add pumpkin spice mixture from saucepan – blend on high for 30 seconds until creamy and frothy.
(Option: if you don’t have blender, add premade coffee to pumpkin mixture and use hand blender in saucepan – blend till smooth and frothy.)
Optional: if you would like a sweeter (but less Bulletproof) version, add 1 tablespoon Raw Organic Maple Syrup to the blend.
Optional: add raw cream/whipped cream on top for a special treat, if you can find it!