A healthy and vegan pumpkin spice latte recipe.
Add hazelnut milk, pumpkin puree, maple syrup, vanilla extract and pumpkin pie spice to a small saucepan. Heat on medium-low for 3-4 minutes, whisking at least twice per minute.
Pour the milk and pumpkin mixture into a large coffee mug. Use a milk frother to whisk the pumpkin and hazelnut milk mixture for 30-45 seconds, until thickened and frothy.
Add coffee or espresso and lightly stir until combined.
Instead of a milk frother, you can use a blender or shake the milk/coffee mixture in a Mason jar to create a similar frothy texture.