Non-dairy pumpkin spice latte

Thanksgiving is coming in a few weeks so in anticipation of the baking sales, I actually want to get rid of my old supplies to make way for new spices, pumpkin puree, etc.

Fresh makes a difference, but I don't like to just dump things out so give this a go to use pumpkin spice, leftover coffee, the dregs of vanilla extract, and pumpkin puree.

Ingredients:

• 3/4 c dairy free milk (soymilk, coconut milk, etc.)
• 1/4 c water
• 2 1/2 - 3 T pumpkin puree (not pumpkin pie mix)
• 1/2 heaping tsp pumpkin pie spice
• 2 tsp maple syrup (or alternate sugar)
• 1 shot espresso or 1/4 c brewed coffee
• 1/2 tsp vanilla extract (I used vanilla soymilk so I did not use it)

Cold:

1. Add all ingredients to a jar, cover and shake
2. Add ice, shake again and serve
3. Add non dairy whipped cream or pumpkin spice for serving (optional)

Hot:

1. In a small saucepan, add dairy-free milk and water. Bring to a simmer, then add pumpkin puree and pumpkin pie spice and maple syrup.
2. Whisk until smooth.
3. Add coffee and vanilla, whisk until smooth.