She Made A Paleo Pumpkin Spice Chai Latte

I have no idea how cookbook writers do it. None. Just thinking about the hours and money it must take to develop, test, edit, re-test (and then eat) all of those recipes makes me tired. I suppose it's not that much different for serious food bloggers, except they also have to put up with comments after a post is published. Have you ever read the comments on a recipe post? "I know you said to use sugar but would it also work with the ground pulp of an endangered plant species indigenous to my area? That's all I have." Shut uuuup.

I've already digressed. 

It was never my intention to put any sort of recipe/how-to/DIY/etc whatsoever on this blog. Sure, I like to write about food and how I eat but in a more general way. But when I thought about putting up any sort of recipe I just thought "it's been done better by somebody who knows better."  Over the past few days, however, my brain gears started a-whirring. Specifically when I saw this Instagram from Stacy at PaleoParents. There were some beautiful words there...pumpkin spice....chai...latte...sign me UP. 

I was tempted to bolt to the nearest Peet's to get a special treat just like Stacy's but I have to admit something. I'm having relationship issues. With sugar. Me and refined sugar, we just don't get along. Like at all. Like she wrote mean things about me in the girls bathroom and we're gonna have a rumble after school. I've known this for a while but I let cravings be in control. In the past month or so I've cut added sugar completely out of the situation except for a few days, just to test the waters. And on those days? HOO BOY. I'm cranky, achey, heartburny, and an all around pleasure.

Dates, though, are my friend. They're my favorite unrefined sweetener (I like the taste more than raw honey and the price more than pure maple syrup).

Dates, though, are my friend. They're my favorite unrefined sweetener (I like the taste more than raw honey and the price more than pure maple syrup).

So grabbing a coffee shop drink with lots of delicious syrups is a once-a-month-maybe sort of deal now, but that doesn't mean I can't enjoy the spices of the season. You see that photo up there? That little plate of heaven? That's the makin' of Pumpkin Spice, my friends. Breathe it in.

Just dumping that into your nearest coffee or tea cup might be a little lackluster though. Let's kick it up a notch. Paleo style.

A food photographer I am not.

A food photographer I am not.


Paleo Pumpkin Spice Chai Latte

For the pumpkin spice (technically pumpkin PIE spice as it contains no actual pumpkin but you get me):
1 Tbsp cinnamon
2 tsp ginger
1/2 tsp each allspice, ground cloves and nutmeg

For the creamer:
6-7 pitted dates
1/2 cup boiling water
1 can (13.5oz) full fat coconut milk (NOT coconut milk beverage in a carton)

For the tea:
Your favorite chai


1. Start by making a date paste - in a blender, add the dates and boiling water and blend until smooth. Strain out any large chunks and return to blender.
2. Add full can of coconut milk to the blender and combine with the date paste. Feel free to stop here - this stuff is delicious!
3. Put all your spices in a saucepan on medium and move them around until they smell so good you might cry. If you wanted to make this more authentic you could add a tablespoon of pumpkin here.
4. Add your coconut milk and date paste mixture to the saucepan and whisk together. Let it come to a low boil, stirring continuously, then take off the heat.
5. Store in a super trendy mason jar (or whatever container is available because you made a double batch of soup yesterday and all of your mason jars are full) and keep in the fridge. Good for about a week. 
6. Make a cup of your favorite chai tea (or coffee!) When done, pour into blender and add a generous helping of your Pumpkin Spice Creamer. Blend for a few seconds so the creamer gets incorporated and a little frothy (that gives you the latte-ish-ness). 
7. Pour into your favorite mug, wrap a scarf around your neck and turn on some football cuz IT'S FALL Y'ALL. #GoPats

FoodMolly KerriganPaleo