This is a dairy free twist on my favourite fall classic: Pumpkin Spice Lattes! I love having it with coconut milk because it makes it nice and creamy!
- 2 Tbsp Pumpkin puree
- 1 Cup Dark Roast Coffee
- 1/2 Can off Coconut milk
- 1 Tbsp Maple Syrup
- 1 Tbsp Vanilla Extract
- 1/8 Tsp All Spice
- 1/4 Tsp Ginger
- 1/4 Tsp Nutmeg
- 1/2 Tsp Cinnamon
- 1/4 Tsp Clove
- Make 1 cup of dark roast coffee.
- While your coffee is brewing, in a medium pot add Maple Syrup, Spices, Vanilla, and Pumpkin Puree. Heat on medium for 3min until everything is evenly mixed together. Do not bring to a boil.
- Now slowly stir in the Milk and mix together until smooth. (1min)
- Take pumpkin mixture off heat and pour your brewed coffee into two mugs. Next pour in your pumpkin mixture.
Optional: Top with coconut Whip Cream and sprinkle with Cinnamon
- Prep Time: 5 minutes
- Cook Time: 10 minutes