I developed this recipe last fall for Saving Dinner, and it’s still one of my favorites! Even my husband begs me to make it the second fall begins - and he’s not huge on flavored coffee drinks, and truthfully, neither am I.

We’re both seasoned coffee snobs, and the abomination that has gained the PSL infamous fame, is not a drink I’d spend $5+ on ever again - though I’ll admit, I was on that Starbucks Pumpkin Spice bandwagon up until my early twenties.

It was the dark ages, before I had tasted a pumpkin spice latte that involved REAL pumpkin. I think my first true pumpkin latte encounter happened at a craft coffee shop in Charlotte, NC (probably Not Just Coffee), and once you’ve had the real deal, there’s no going back. The light has brought you from the darkness, and you are REDEEMED of that sinfully fake PSL! GLORY, HALLELUJAH, PRAISE THE LAMB!

Saving Dinner specializes in mostly Paleo recipes, so it was long overdue that they needed a killer spin on this seasonal classic. It might seem hard to believe, but this latte - even without dairy and even without refined sugar - is so extremely decadent, rich, creamy, and flavorful. Oh, and I did I mention? It’s unbelievably easy to make!

I promise, it’ll change your standards for pumpkin spice anything.

You can find the recipe below.

**beautiful bronze cappuccino mug featured in images is handmade from Ceramics by Lina Lav.

Maple Pumpkin Spiced Latte (dairy & refined sugar free)

Makes 3 to 4 servings pending on mug size

(it's maybe a little too easy to consume all on your own if you're not careful)

Ingredients:

• 2 cups unsweetened cashew OR almond milk (I typically use cashew, it tends to be the creamiest) 

• 1/4 cup pumpkin purée 

• 1 to 2 tablespoons honey and/or pure maple syrup (I like using just a little of both)

• 1/2 teaspoon vanilla extract

• 1 tablespoon grass fed butter

• 1 teaspoon coconut oil

• 1 1/2 cups hot strongly brewed coffee

• 1/4 teaspoon ground cinnamon

• A couple shakes of ground cardamom 

• A dash of ground ginger

• A dash of ground cloves

• A dash of ground nutmeg

Instructions:

1. Heat cashew (or almond) milk in a small sauce pan over medium low heat. Be careful not to boil the milk, and once it's become hot, remove it from heat.

2. Add all ingredients, including heated milk, to a blender.

3. Blend for several seconds or until fully combined. A bit of froth should've formed after the mixture settles.

4. Give it a quick taste test and adjust accordingly if you wish! For example: add more spices if you fancy, or if you want it creamier, then add a smidge more butter and/or coconut oil, and if you want it as sweet as Starbucks, a bit more maple syrup will do the trick (though, it'll lessen its qualifiers as "Paleo" )

5. Enjoy hot and with a sprinkling of cinnamon on top, and, if you’re like me, with the gentle tone of Jim Dale’s perfect vocal cords as he reads Harry Potter.