Homemade PSL

• 2 Tbsp. Pumpkin puree
• 1 Tbsp. Vanilla
• 2 Tbsp. Maple Syrup
• 1/2 tsp. Cinnamon
• pinch of Cloves & Nutmeg
• 1 cup Almond Milk
• 2-4 shots of Espresso
• coconut whipped cream to top, (optional)

1. Make espresso for 2 people as you normally would and pour into 2 cups.
2. In a small sauce pot warm the pumpkin puree, vanilla, cinnamon, cloves, and nutmeg on medium low heat. Stir for about 2 minutes until the mixture is hot and fragrant.
3. Add the maple syrup and the almond milk and continue stirring until the mixture comes to a simmer. Remove the pan from the stove and pour into the two coffee cups.
4. Froth some additional almond milk, top off the drinks. Then add some coconut whipped cream if desired.

The pumpkin mixture can be made ahead and stored in the fridge. In the morning just make some espresso, froth the PSL milk, and enjoy.