Dairy-free Pumpkin Spice Latte recipe1 cup organic coffee (I use THIS decaf)
1 cup canned full-fat coconut milk
2 teaspoons maple syrup
1/4 teaspoon pumpkin pie spice
1) Add all of the ingredients to a small saucepan and bring almost to a simmer, watching carefully so that it doesn’t boil over.
2) Pour the hot liquids into a blender with a vent. It MUST have a vent.
3) Puree on low speed for 30 seconds.
4) Pour into mugs and enjoy.
Makes 1 large or 2 small lattes.
By The Spunky Coconut