Autumn is approaching. I know this because my Facebook news feed is full of comments about a certain company’s Pumpkin Spice Latte. Not because there’s been a weather change or anything silly like that. It’s Okinawa. It’s still hot here. Thank goodness my news feed keeps me informed.
Seriously though, let’s make a healthier version of this fall treat for you pumpkin lovers. You can say no thanks to the artificial pumpkin-flavored syrup, and hello to real food. Since I’ve yet to see a real-deal pumpkin in the local Japanese markets, guess what we’ll be using? Kabocha, of course!
The recipe:
- ¼ cup strong brewed coffee
- ¼ cup steamed kabocha
- ½ tsp vanilla
- 1/8 tsp pumpkin pie spice** (or more!)
- 2 tbsp maple syrup
- ½ cup good quality coconut milk
- ¼ cup water
Throw everything into the blender to mix. Warm this on the stove-top if it’s not hot enough from the blender. This will make 1 serving, so double this if you plan to share. And, well, sharing is caring!
**Don’t have pumpkin spice in your pantry? Make your own!
The recipe:
- 1 tbsp cinnamon powder
- 1 tbsp ginger powder
- 1 tbsp cardamom powder
- 1 whole grated nutmeg
- 1 tsp ground clove
Stir together. Adjust spice levels to taste. (I really like cardamom!) Store in a leftover spice jar.
Ayurveda note: I’d be remiss if I didn’t point out that caffeine is not recommended for any dosha. That said, in ayurveda, there are no off limit foods. We just shouldn’t have it often. So, if you’re caught up in the pumpkin obsession, go ahead and enjoy this autumn treat, coffee and all.
Vata- So sorry, but coffee is most aggravating for vata. Add a handful of blanched almonds instead.
Pitta- Coffee will be a bit aggravating to the pitta dosha, as well. Brew your coffee weak, or omit.
Kapha- Kaphas tolerate coffee the best out of all the doshas. Add extra pumpkin pie spice to balance out the sweetness.
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Naturally DIY 
Wow! This looks totally scrumptious! I personally do not love the fake, and overly processed flavors of those sugary syrups, so this is perfect, thank you for sharing your recipe! Hmmm, what about a pumpkin pie post in the future??? ;);)
ha! maybe a deconstructed pumpkin pie (recall the no oven situation over here?). i made an amazing one in california. i should have written it down. or i could just try it again! now i want pumpkin pie! wahhh!
I was just wondering today if I could use that squash for pumpkin recipes; AND, I just requested a pumpkin spice latte and the barista told me that was an American flavor! Haha! I was thinking you’d have a recipe too. You are awesome!
haha! why, thank you! hope you like it. =)
I’m doing this tomorrow morning! Well, I actually have a roasted pumpkin from last week that I need to use in pumpkin soup, but I’m doing this! Thanks for the recipe, Kelly!
fantastic! hope you like it!