Ingredients
Scale
4 dates, pitted
4 cups coconut milk
8 tbsp pumpkin puree
1 tsp pumpkin pie spice
3/4 tsp cinnamon
1 1/2 tbsp vanilla
Instructions
- Use a stick blender to blend the pitted dates into the pumpkin puree. (Do this is a tall, skinny container to avoid pumpkin going everywhere!). Transfer the puree to a medium saucepan. Add the cinnamon and pumpkin pie spice. Stir until bubbly and fragrant. Add the vanilla and stir for 1 minute. Pour in the coconut milk and whisk until the mixture has come to a soft boil. Let it simmer, whisking occasionally, for about 5 minutes.
- Line a sieve with a single layer of cheesecloth and place over a pitcher. Slowly pour the hot mixture over the sieve to strain.
- Prepare 1-2 shots of espresso (I prefer 2 shots from my Nespresso machine). Fill the remainder of the cup with the pumpkin spice latte mixture.