Home-Made Pumpkin Spice Latte

September is here! Temperatures are starting  to cool and  you start seeing Pumpkin Spice everything!

 I love Pumpkin Spice,but commercial versions  can be packed with sugars and extra calories. This version is low-calorie, low-glycemic  and vegetarian. Swap the Coconut Palm Syrup for Stevia or Monk Fruit and you will have a Low-carb treat.

Ingredients:

• 1 cup of Cashew Milk unsweetened

• 1 tablespoon of Canned Pumpkin puree.

• 1tbp of Organic  Coconut Palm Syrup

• 1/4tsp of Pumpkin Spice

• 3 drops of Vanilla Extract

Procedure:

First, you need to create your base. Heat the cashew milk and the pumpkin puree in the microwave for 1 minute.  Add the pumpkin spice,vanilla extract and the Coconut Palm syrup (or your sweetener of choice). Add the coffee and stir. Top with Whipped cream and a drizzle of Coconut Palm Syrup or if you are dairy free top with Whipped Coconut Milk.

NOTE: If you are in a Low-carb high fat diet swap the cashew milk for Heavy cream and reduced amount to 2 oz instead of 1 cup and swap the Coconut Palm Syrup for xylitol or Stevia.