Gluten-Free, Dairy-Free, Vegan

I’m not a coffee drinker, but if you are, this can be used to make your very own pumpkin-spiced latte at home. It’s tastier, healthier, and less expensive than your local coffee shop version. Personally, I prefer to drizzle it over some holistic keto pancakes, add it to my morning cacao drink, or use it as a sauce on top of my turkey or chicken dinner. It pairs well with vegan coconut vanilla ice cream as well! So the sky is the limit, enjoy!

Ingredients:

1 cup filtered or spring water
1 can pumpkin puree (13.5 oz) (not pumpkin pie mix)
1 cup sweetener of your choice (brown sugar, coconut sugar, Swerve, or BochaSweet)
2 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp allspice
1 tsp ground ginger
½ tsp ground cloves
OR you can add 1 Tbsp Pumpkin Pie Spice mix and then add an extra dash of cinnamon, nutmeg, and clove to your liking

Instructions

  1. In a medium saucepan, on medium heat, combine the water, pumpkin puree, and sweetener and mix well.
  2. Add all of the spices and combine well.
  3. Cook about 15-30 minutes until it becomes syrupy
  4. Allow to cool and store in a glass-covered container, like a mason jar, in the refrigerator

Buen Provecho!