This is the most #BASIC thing about me.

Every fall I enjoy at least one Pumpkin Spice Latte. Latté?

American girls love a great “candy coffee” (as my dad would say). Add that to the autumnal spirit of the season, and you’ve got a national treasure. I want to start a *conspiracy theory* that says California girls are even more obsessed with this kind of merchandising because we miss out on the CRISP AF air and the changing colors of the leaves other parts of the country enjoy.

If you’re over Starbucks but still want some love in a mug, my recipe is…

-All-Natural

-Cheap

-Easy

-Leaves your home smelling ~oh so cozy~

The ultimate win for making anything at home is that you control what goes in your cup.

Last year, I was hoping to make these in France and introduce my boyfriend to the yumminess, but I could not for the life of me find pumpkin. If you have found pumpkin in France (not bought online, that’s almost always so expensive), holla at your girl!

Pumpkin Spice Lattes

aka  “DIY PSL”

Makes 2 drinks

Ingrédients

2 cups  Almond/ Rice / Soy / Coconut milk  (Typical cafés use 2% or Whole Milk)

3 tbsp  Organic Puréed Pumpkin

1 tbsp  Vanilla Extract

1/2 tsp  Pumpkin Pie Spice -OR- (Blend: cinnamon, ginger, allspice, clove, nutmeg to taste)

2 tbsp  Honey / Agave / Maple Syrup / Sugar

1-2  shots of espresso -OR- 1/4 Strong Brewed Coffee

*optional* Some people enjoy fresh ground pepper, to cut through the sweetness for spice. I didn’t include this in mine, but it can be a great flavor dimension to add.

1. In a small saucepan over low-medium heat, whisk together: milk, pumpkin purée, pumpkin pie spice, honey, and vanilla extract. Cook, whisking constantly, until mixture starts to steam.

2. Pour straight into a mug if you don’t mind texture. -OR- Strain into a Mug. -OR- Blend in a blender for 15 sec

3. Add your espresso or coffee. Stir. Voilà

*You can add foam for fun, if you want.*

Bon App’