Every year as fall rolls around and seasons change, the hype for the ever-popular PSL continues strong. There is something so comforting about the season that is embodied in this fall treat, making people (mostly women) obsess and crave its return. Follow this easy recipe for an all natural, paleo, dairy free version of the pumpkin spice latte that you are sure to love even more than the original.

Have a local Trader Joe’s? It’s my favorite place to stock up on these healthy, affordable ingredients. They also carry a delicious coconut milk that is unsweetened and doesn’t contain the dreaded carrageenan! Plus, when you make a real PSL without the fake chemicals, you are getting that wholesome protein of the real pumpkin so you can actually pass it as breakfast! 😉 Made with real pumpkin, coconut milk, espresso, and warm spices-its aromas will take you right into the autumn season in a healthier way.

Serves two.

Ingredients:

• 2 cups coconut milk, I use Trader Joe’s unsweetened
• 5 tbsp. canned pumpkin
• 1 tsp. pumpkin spice seasoning
• 2 shots of espresso
• 2 tbsp. maple syrup

In a small saucepan, heat the coconut milk over medium heat. Whisk in the canned pumpkin, espresso, seasoning and maple syrup until smooth. Allow it to gently heat while stirring occasionally.

Serve in a lovely mug or top with dairy free coconut whipped cream if you really want to indulge!