Pumpkin Spice Latte ~ Dairy free, Gluten free,

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Pumpkin spice latte’s have become an autumn tradition and most people spoil themselves by going to Starbucks to get one. but instead of waiting in a long line for a preservative filled artificially flavored, who knows what the hell it is?!   

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I like to make this simple and healthier version, it warms you up inside with it’s spices and with the almond milk giving you a protein boost and the pumpkin adding in it’s Delicious vitamin A.

Who could resists this spiced warm drink on a cool crisp autumn day!


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For this recipe, you can use any pumpkin you have on hand. I like to use homemade pumpkin puree, I get my pumpkins from my cousin she owns/runs a local pumpkin patch, but you can easily substitute canned pumpkin.

Just be sure the package says that the only ingredient is pumpkin puree or you might end up using pumpkin pie filling, don’t use pumpkin pie filling.

 Make sure to look for an organic brand that is packed in a BPA-free can or box.


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Makes: 1 serving
2 oz Organic espresso (1/4 cup strong coffee)
 1 cup vanilla unsweetened almond milk
2 tbsp maple syrup
1/4~1/2 tsp pumpkin pie spice
1 tbsp pumpkin puree (optional)
Heat almond milk with maple syrup, spices, and puree on the stove top, whisk until hot and foamy.
Pour espresso into your favorite mug and then add the almond milk mixture on top of the espresso.
Then dust the top with some extra cinnamon and enjoy sipping on your pumpkin pie in a mug!



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