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.
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….