Pumpkin Spice Latte

It's that time of year again! When the leaves turn vibrant colors and the wind sends a pleasant chill through the spine. Well, not here in Southern California. But I like to pretend that is what is going on outside my house. I was excited to discover this latte recipe online. I love the flavors of pumpkin spice but they are always much to sweet and not spicy enough when buying them at a coffee shop! After making mine own I have no desire to spend money on a lousy, syrupy coffee shop version!

So here is a wonderful homemade vegan version: Makes 2 medium sized lattes

Base:
2 cups coconut milk (or any type of milk on hand)
1 cup brewed coffee or 2 shots of espresso
3 tbs unsweetened, canned pumpkin
1 tsp pumpkin pie spice (or cinnamon/nutmeg)
1 tsp vanilla extract
Agave to taste (Or any sweetener you prefer) 

Foam:
1/3 cup coconut milk (again can use any milk)
1 tsp agave (or honey/sugar)
Dash of spice

- Heat all of the base ingredients in a small sauce pan on low-medium heat (if using espresso wait and add at the very end). Stir with a whisk to combine and allow to come to a very low boil. I recommend tasting the mixture so that you can adjust the flavor to your liking. Pour into your mugs and set aside.
- In a glass cup mix all of your foam ingredients together and heat in the microwave, then use a foaming wand to foam the mixture. (If you don't have one, its okay. Just add the mixture to the base). Lastly pour the foam on top a garnish with a dash of spice.
And voila! A homemade (vegan) Pumpkin Spice Latte to enjoy throughout the holidays!

Our Autumn Table Centerpiece.

(Old baking book, elephant candle, pitcher from Germany, and squash from the farm stand)