its that time of year again….

Chicago surprised us with a chilly weekend which has me REALLY excited about Fall. Sweaters, boots, scarfs, warm soups, stews, lots of baking, and…. pumpkin spiced things.

I usually treat myself to 1 Pumpkin Spiced Latte from Starbucks each year. and then, after finishing it, I suffer from buyers remorse because I think of all of that sugar, non-organic almond or soy milk they use, and the likely scary ingredients included in their “pumpkin spice” flavoring.

This year, especially Friday as I was wandering the streets of Chicago enjoying the sudden crisp in the air, I decided that  I would just make my own pumpkin spiced things so that I wouldnt have to deal with that buyers remorse anymore. Plus, making my own means that I can enjoy more of this Fall flavor over the course of the next couple of months.

Lucky for me, one of my favorite bloggers, 100 Days of Real Food, posted these recipes on Facebook last week, which timed out perfectly.

I took her general recipe and tweaked it a bit:

3/4 cup steamed Organic Unsweetened Almond Milk
2 shots espresso or coffee (I like strong coffee drinks; you could use 1 shot if you want it a little milder)
1 tsp Organic Maple Syrup
1 tbls Organic Pureed Pumpkin
1/4 tsp Pumpkin Pie Spice (I made my own using this recipe from another favorite blogger, My Baking Addiction)

and the result? a delicious pumpkin-y morning drink without the worry.


I’m going to continue playing around with this recipe along with other pumpkin spiced recipes as Fall approaches….

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