Fall is here: try this plant-forward Pumpkin Spiced Latte recipe for National Coffee Day

Yesterday was National Coffee Day, and Fall is fast approaching, so I whipped up a pumpkin spice latte for the occasion(s).

I promised to post the recipe yesterday as well; here it is in all its spicy, metabolism-revving glory!

INGREDIENTS

1 shot of espresso
- I used Four Sigmatic’s Mushroom Coffee
1 tsp Blume PSL Blend
- you can substitute this and add 1 tsp of canned pumpkin, 1/2 tsp nutmeg, 1/2 tsp ginger powder, 1/2 tsp clove powder, and 1/2 tsp cinnamon
1 scoop Sakara Metabolism Super Powder
1 cup milk of choice
- I used Milkadamia
1 tsp maple syrup

EQUIPMENT

INSTRUCTIONS

Gather ingredients together
Make your espresso shot (use your personal preference as to how; I have a little portable espresso maker that I utilize!)
Pour espresso shot in mixing cup with spout
Add the rest of the ingredients into mixing cup
Use frother for 10 seconds to fluff and combine
Pour ingredients into small blender to blend fully for 30 seconds
Add mixture back to mixing cup
Froth again for 20 seconds
Pour into mug - enjoy!

Alternatively, you can add ice if you’d like the latte to be iced, or heat the milk before pouring if you’d like a steaming hot latte!

I hope you enjoy this tasty beverage; happy Fall, National Coffee Day, and PSL season!

Here are some discount codes my partners have been generous enough to allow me to share with you all!

Feel free to use them to purchase some of the ingredients I used, and let me know which ones you liked and utilized the most!

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