Pumpkin Spice “Not-te”

Back when I could have coffee, sugar, and milk, I used to love the Starbucks Pumpkin Spice Lattes. Since I can’t have any of these things, I decided to come up with a version that I could have.

1 cup soy milk
1 tsp maple syrup
1 Tbsp canned pumpkin or cooked pumpkin
1/2 cup water
2 tsp instant coffee substitute, such as Cafix or Dandy Blend
(If you have another herbal coffee substitute, make a very strong 1/2 cup of that instead)
cinnamon and nutmeg to top

Heat soy milk, pumpkin, and maple syrup until steaming. Whip until frothy. Fill cup with the coffee, and then top with the hot milk. Sprinkle with cinnamon and nutmeg.

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