AIP Pumpkin Latte

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Nothing says fall more than pumpkin spice anything. It’s wonderful to reach for a hot mug of warming spices with a hint of pumpkin in this coffee alternative.

The ingredients used are Pumpkin Spice Sip Herbals, maple syrup, coconut milk and pumpkin puree. The Pumpkin Spice Sip Herbals can be substituted for 1/4 teaspoon Chicory, 1/4 teaspoon Dandelion Root, 1/4 teaspoon Ground Cinnamon, 1/4 teaspoon Ground Ginger and a pinch of cloves. Maple syrup is the sweetener of choice for this drink. It’s the perfect complement to the pumpkin spice flavor. However, you’re welcome to use honey as a substitute.

Make sure to use AIP-compliant coconut milk for this recipe. It should be made of just coconut and water. It’s best to read the ingredients on everything you buy because companies can and will change the ingredients without notice. And pumpkin puree is just cooked and mashed pumpkin. Make sure not to use pumpkin pie filling as that will contain ingredients that aren’t AIP compliant. If you happen to have cooked and mashed butternut squash, that would also be a good substitute.

If you don’t have a milk frother, you can just add all the ingredients to a mason jar, cover securely then shake. But a frother is ideal for blending the pumpkin puree.

AIP Pumpkin Latte
Recipe type: Drink
Cuisine: American
Serves: 1
  • 1 teaspoon Pumpkin Spice Sip Herbals
  • ¾ cup boiling water
  • Maple syrup to taste
  • ¼ cup coconut milkwarmed
  • 1 tablespoon pumpkin puree
  1. Add the Pumpkin Spice Sip Herbals to a measuring cup that’s suitable for hot water. Pour in ¾ cup of boiling water. Let sit for about 2 minutes.
  2. While the herbals are steeping, add coconut milk, pumpkin puree and maple syrup into a mug.
  3. When the herbals are done steeping, pour the water into the mug using a strainer to strain out the herbs.
  4. Using a milk frother, combine all the ingredients then serve.
If you don’t have Sip Herbals or it’s out of season, you can use ¼ teaspoon Chicory, ¼ teaspoon Dandelion Root, ¼ teaspoon Ground Cinnamon, ¼ teaspoon Ground Ginger and a pinch of cloves as a substitute.


About Beth Chen

Beth is mama to a beautiful boy, a self-taught cook and photographer. After becoming ill, Beth found the AIP diet and used it to help find stability in her health. She’s turned her passion for food, photography and healthy living into a blog called The purpose behind the blog was to make switching to the AIP lifestyle less intimidating and more delicious. Just because you have food restrictions, doesn’t mean that your food needs to taste like it. Besides the kitchen, her favorite place is her backyard where she chases her kiddo and is attempting to turn her black thumb green. Beth lives in San Diego with her husband and son.


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