Pumpkin Pie Spice Latte

Add almond milk, freshly brewed coffee, pumpkin puree, pumpkin pie spice, medjool date, maple syrup, vanilla extract, and a pinch of black pepper to a high-speed blender. Blend for 60–75 seconds or until well-mixed.

Transfer mixture to a small pan and bring it to a boil. Pour hot latte into a wide-mouthed cup and back again for a couple of times, from an increasing height, to create a foamy top. Top with almond whipped cream and a pinch of cinnamon. Enjoy!

Notes:
1. You can use decaffeinated, drip, instant, or a shot of espresso.
2. You can replace the date with 1 tablespoon maple syrup.
3. If vegetarian, you can replace almond milk with 2% dairy milk.