Print Recipe 
Bulletproof Pumpkin Spice Latte
This pumpkin spice latte recipe captures the warm, spiced, buttery flavor or the original, all with no milk or sugar. (Paleo-friendly, too.)
https://www.bulletproof.com/diet-articles/bulletproof-diet/bulletproof-diet-thanksgiving-recipes-pumpkin-spice-latte/
Ingredients
- 4 cups Bulletproof coffee (brewed)
- 1 ¼ cup full fat, unsweetened coconut milk
- 3 tbsp Brain Octane C8 MCT Oil
- 3 tbsp organic pumpkin puree
- 1 tbsp Bulletproof Grass-Fed Ghee or grass-fed unsalted butter, softened
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
- 1-2 tsp xylitol or stevia to taste (optional)
- 2 tbsp raw whipped cream or whipped coconut cream on top (optional)
Instructions
- Prepare a pumpkin spice base for your latte. Using a stand mixer, whisk or hand mixer, cream together the pumpkin puree, Brain Octane MCT oil, butter, pumpkin pie spice, vanilla and optional sweetener. The fats should be well-incorporated into the pumpkin, and the mixture should look a lot like pumpkin pie filling. (You can also double this recipe or make it ahead of time, and store it in the refrigerator for up to five days. Stir before using.)
- In a small saucepan on low heat, add coconut milk and warm gently.
- In a high-speed blender, add pumpkin spice base, brewed coffee and warmed coconut milk. Blend on high for 30 seconds, or until creamy and frothy. If you don’t have a blender, combine all the components in a saucepan and blend with a whisk or stick blender—it will still taste amazing, but not be so frothy.
- Pour into mugs and serve with raw whipped cream or whipped coconut cream, if desired.
Nutritional Information
- Calories: 162
- Fat: 17 g
- Sugar: 1 g
- Carbohydrates: 2 g
- Net Carbs: 2 g
- Sodium: 25 mg