Pumpkin Spice Latte

1/2 Cup of Coffee

2 Tbsp of Pureed Pumpkin

1 1/2 Tbsp of Maple Syrup

1/2 tsp of Pumpkin Pie Spice

3/4 Cup of Unsweetened Almond Milk

1/2 Vanilla Extract

Brew your coffee and set aside.

In a saucepan over medium heat, stir the pumpkin, maple syrup and pumpkin pie spice until combined. Slowly whisk in almond milk. Bring mixture to a low simmer, stirring occasionally and remove from heat. Stir in vanilla extract. Transfer milk mixture to a blender and pulse several times until foamy and frothy. (You can also use a hand-held immersion blender instead.) Add milk mixture to your hot coffee. You may want to use a spoon to gently hold back the frothy top layer while pouring. Top your latte with this remaining froth. Top with a dollop of homemade whipped cream or coconut whipped cream (optional) and sprinkle with additional pumpkin pie spice. Enjoy!

No Almond Milk: Use coconut milk instead

Pumpkin lovers: Add an extra 1 tbsp of pureed pumpkin per serving.

Homemade Pumpkin Pie Spice: Mix 1/4 cup ground cinnamon, 4 tsp ground nutmeg, 4 tsp ground ginger and 1 tbsp ground allspice. Store in an air-tight container. Replace coffee with additional almond milk.