Pumpkin Spice Latte or Cafe au Lait (Dairy, Gluten and Refined Sugar Free)

You know fall has arrived when Starbucks comes out with their Pumpkin Spice Latte.  I have not been brave enough too look at their ingredients...and maybe this is best.  I had some leftover roasted pumpkin in the fridge so decided to try making my own.  I am not a typical coffee drinker but this was fantastic.

A latte does use espresso so I should call mine a cafe au lait as I used brewed coffee.

Ingredients (serves 2)

• 1 3/4 cups non dairy milk (I used unsweetened almond or coconut)
• 1/3 cup roasted or pureed pumpkin*
• 1/2 cup brewed coffee (or more depending on taste)
• 1/2 teaspoon gluten free vanilla
• 1-2 tablespoons maple syrup (or to taste)
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• dash of ginger
• dash of allspice

Directions

1. Place all ingredients into a pot and heat.
2. Using a blender, puree until smooth. You may need to use a strainer for left over pumpkin depending on your blender.
3. Serve, adding some foam created while blending on the top.

* to roast a pumpkin simply place pumpkin on a cookie sheet, poke holes into it with a knife and bake in a preheat oven of 400 F for 1 hour.