{All Natural} Pumpkin Spiced Latte

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There are a few things in life that I would like to call my “vices”. The few that I have are as follows (and in no particular order); I have a this weird obsession with really bad reality shows (Real Housewives or The Bachelor kind of stuff), I usually have at least one glass of red wine at night, and I absolutely NEED  love a good cup of joe in the morning. Ok, so the reality shows are normally a bit over-the-top, but I think I have become a viewer for the simple fact that they are so ridiculously out of control that they make me feel that my own life is right where it needs to be and that my values and morals are incredibly intact. They also make me feel like I am a damn genius. It’s mind blowing really; conversations played out on cable television. So there you have it, they are so bad that they make me feel so good. My other vice, coffee gulping, is loved for so many better reasons than reality television. I can’t believe I am admitting this; but sometimes I can’t wait to go to bed at night so that I can have a cup of hot brew in the morning. (gasp!) I know. Its not just for the little boost of energy it gives me, it’s the aroma and robust flavor that I am completely infatuated with. I think sometimes that breathing in the coffee and holding the warm mug is invigorating in itself. I could probably go on and on about all the reasons why I yearn for coffee, but I wouldn’t want to bore you…

As soon as Autumn hits, pumpkin spiced lattes are calling my name (loudly). I love the slight sweetness of the underlying pumpkin mixed with warm spices and hot milk. It’s like Fall sneaks right into your morning and prepares you for all the holiday nostalgia on the horizon. I love it all so much, but I what I do not care for is the way that some coffee shops prepare these pumpkin spiced lattes. Usually, they are made with pumpkin syrup (full of artificial sweeteners) and mixed with full-fat dairy milk. Too many calories in one cup if you ask me. I thought there must be a way to get these same flavors without all the junk and it turns out; it’s totally possible and so delicious! I did end up adding a little whipped cream to these for the photo effect, but if you are trying to eliminate calories, it tastes just as amazing without it. You could also whip up a little coconut cream and use as a vegan whipped cream for some extra all-natural sweetness. I hope that you enjoy making these as much as I did! Happy Fall! 

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Pumpkin Spiced Latte
Serves 4
A delicious, all natural, & healthy spin on the classic fall-favorite pumpkin spiced latte!


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Pumpkin Spice Syrup
  1. 1 cup water
  2. 3 TBSP organic pumpkin puree
  3. 1 TBSP maple syrup
  4. 2 tsp pure vanilla extract
  5. 1/2 tsp nutmeg, plus more for garnish
  6. 1/2 tsp cloves
  7. 1 tsp cinnamon
To assemble
  1. 1 cup organic unsweetened vanilla almond milk
  2. 8 shots of organic espresso (about 8oz fresh strongly brewed coffee)
  3. whipped cream for garnish (or use vegan whipped {coconut} cream)
Make the pumpkin spiced syrup
  1. In a large saucepan bring all the syrup ingredients to a boil while whisking. Once it has boiled reduce down to a simmer for a couple minutes and then set aside (it will be a little thick).
Make the espresso
  1. I use my Bialetti pot and brew about 8 shots of espresso. Feel free to use a strongly brewed pot of coffee if you do not have an espresso maker.
Heat the milk
  1. In a small sauce pan heat the almond milk until it boils for a minute and then set aside.
Assemble the latte
  1. Pour the 2 oz of espresso in each mug. Add about 2-3 TBSP of the pumpkin syrup to each mug. Add the hot milk to the top of the mug and stir to combine. Garnish with whipped cream (if you are feeling indulgent) and a little sprinkling of nutmeg.
Notes
  1. Because I used almond milk, the coffee-milk-pumpkin syrup would tend to separate. I kept a spoon and saucer near by to stir when needed.
  2. This latte is not overly sweet, if you like a sweeter morning brew add a few more tablespoons of maple syrup or any other natural sweetener.
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