The Caffeinated Cook: Pumpkin Spice Latte

It’s Fall ya’ll! Anytime this time of year rolls around everyone starts putting pumpkin in everything and I love it. However, they are craaaaaaazy sugary or either too “spicy.” So I went on ever trusty Pinterest and found a winner that inspired me to make my own pumpkin spice latte and was way healthier.

The blog I found this on is from Dr Axe Food is Medicine called The No. 1 Pumpkin Spiced Latte Ingredient to Avoid This Fall. So in turn for cutting out the sugar and other additives, I get my Fall in a cup without the gross stuff.

When I decided to make this latte recipe I needed to get a milk frother because, why not? I have always loved trying new techniques for cooking and baking. Today seemed like a good enough day to get one after multiple times of wanting one. I got a $7 milk frother at Target and couldn’t wait to put it to the test at home.

When I arrived home, I got to work! This recipe is so easy and cozy, it was ready in five minutes and gone in two minutes. Reading over the recipes I made a few changes to meet the needs and things I had in the kitchen.

What You Are Going To Need:

1 cup almond milk
2 tbsp cooked pumpkin
1 tbsp maple syrup
2 tbsp dark brown sugar
1 tbsp vanilla extract
1/4 tsp pumpkin pie spice
1/4 cup strongly brewed coffee or espresso

How to Make:

1. Combine the almond milk, pumpkin, dark brown sugar maple syrup, pumpkin pie spice, and vanilla in a small pan over medium heat until the milk is hot.
2. Take the milk frother and pulse through the mixture for 30 seconds or more depending on how much you like milk froth.
3. Pour the coffee into a large mug and add the coconut milk mixture. You may either put whipped cream on top of the mug or the milk froth. Sprinkle cinnamon on top of the drink and enjoy!

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