Easy Pumpkin Spice Latte

Ingredients:

• 3/4 cup dairy-free milk (we recommend cashew milk, but coconut or hemp milk would also work well)
• 1/4 cup water
• 2-3 Tbsp pumpkin purée (not pumpkin pie mix)
• 1/2 heaping tsp ground cinnamon (*if using pumpkin pie spice, see notes)
• 1/4 tsp ground ginger (*if using pumpkin pie spice, see notes)
• 1 healthy pinch ground nutmeg (*if using pumpkin pie spice, see notes)
• 1 healthy pinch ground allspice (*if using pumpkin pie spice, see notes)
• 1 healthy pinch ground clove (*if using pumpkin pie spice, see notes)
• 1 healthy pinch ground cardamom (optional // *if using pumpkin pie spice, see notes)
• 1/8 tsp freshly ground black pepper
• 1 ½ – 2 tsp maple syrup, more or less to taste (or sub stevia to taste)
• 1 shot espresso (or sub 1/4 cup strong brewed coffee, or 1 ½ -2 tsp Dandy Blend for caffeine-free option)
• 1/2 tsp vanilla extract

Instructions

• If adding coffee or espresso, prepare at this time and set aside.

HOT VERSION

• To a small saucepan, add dairy-free milk and water. Bring to a simmer, then add pumpkin purée, cinnamon, ginger, nutmeg, allspice, clove, cardamom (optional), black pepper, and maple syrup. Whisk until smooth. Note: A little separation is natural with both the pumpkin and dairy-free milk, so whisk/stir as needed to smooth.
• Add coffee, espresso, or dandy blend and vanilla and whisk until smooth.
• Taste and adjust flavor as needed, adding more spices to taste, espresso coffee or dandy blend for stronger coffee flavor, or maple syrup for sweetness.

ICED VERSION

• Add all ingredients to a jar with a lid and stir to combine. Then add ice, secure lid, and shake vigorously to combine — about 30 seconds.

FOR SERVING

• Serve as is, or top with coconut whipped cream and a pinch of pumpkin pie spice, cinnamon, or nutmeg.
• Store cooled leftovers in the refrigerator up to 1 week. Because of the pumpkin purée and dairy-free milk, separation is natural. Simply stir before serving or whisk when reheating on the stovetop.