Pumpkin Spice Latte

Gluten-Free/Dairy-Free/Plant-Based/Vegan

You know how a lot of people go bonkers when pumpkin season arrives? Well, I am not one of those people. It’s not that I don’t like pumpkin, I actually love pumpkin. It’s the fact that I eat pumpkin flavored items all year long. So when the Fall gets here, I get excited about other people getting excited just because they’re finally getting excited to eat it too. Yes, I’m weird and easily entertained.

Since dairy and processed sugar don’t get along with my tummy very often, I had to be able to enjoy this delightful beverage in the comfort of my own home. The best part? It’s easy to make. Honestly, I thought the recipe would call for more pumpkin, but it’s just the right amount for the perfect flavor. I only meant to take one sip, but got sucked into the Pumpkin Spice Latte vortex and am now a true believer…and am 100% okay with it.

Pumpkin Spice Latte (2 servings)

2 cups non-dairy milk

2 tbsp. pumpkin puree

¼ cup maple syrup

1 tbsp. vanilla extract

1 tsp. pumpkin spice, divided

1 cup strong hot coffee

Coconut whipped cream

In a small saucepan, combine milk, pumpkin, and maple syrup over medium heat. Heat and stir until hot, but not boiling. Remove pan from heat, add vanilla, ½ tsp. spice, and coffee, whisk together. Pour into two mugs, top with coconut whipped cream and serve immediately.