Pumpkin Spice Latte, Dairy-Free

With autumn in full swing, I have dug out wool socks, wool slippers, and a wool sweatshirt or shawl for daily use. The temps dipped into the 20's a couple nights ago but thankfully didn't turn all our plants to mush quite yet. Dad is trying to extend our season of eating fresh, homegrown greens by covering the fall crop of lettuce and spinach at night.

Meanwhile, my breakfasts are changing. For some reason, an icy smoothie is no longer appealing when I am already shivering in the morning. So I am working on tweaking a combination of recipes into a rich, dairy-free Pumpkin Spice Latte to have along with some fruit, pancakes, or leftovers of yesterday's meals.

Pumpkin Spice Latte

2 servings (in my opinion!)

Brew 1 cup of coffee, strong.

Meanwhile, heat on the stove:

1 cup full-fat coconut milk

1/3 cup canned (or roasted/frozen) pumpkin

2 Tbsp coconut oil or MCT oil

(optional) 1-2 tsp ghee or butter

1/8 tsp salt

1/8 tsp ground nutmeg

1/8 tsp ground ginger

1/8 tsp ground cloves

3/4 tsp cinnamon

1/4 tsp vanilla extract

Once heated, blend together with coffee until smooth.
Share half with a loved one or freeze it for later.

Pour into your favorite mug, and enjoy!