Some people look forward to fall for the colors, some can’t wait to break out the boots and sweaters, some because it means that the holidays are right around the corner. But let’s be real.
Most of us are waiting for Pumpkin Spice Lattes, amiright?
(and also boots and sweaters, natch.)
It was announced recently that select Starbucks stores will be serving PSLs early this year–some of them began serving them on August 25th! But with this super simple recipe you can have Pumpkin Spice any time of year. Better yet, when you DIY you don’t get those controversial ingredients like “artificial pumpkin flavor”, HFCS, and caramel coloring. It’s non-dairy, because it’s made with coconut milk, but you can use half-and-half if you’d prefer. You can even make it completely vegan if you’d like by swapping honey for pure maple syrup. Try some in your morning coffee!
(Need some ideas for how to use up the rest of that can of pumpkin? Here are some of our faves!)