Pumpkin Spice Sauce and Latte

1 cup canned "lite" coconut milk, shake the can well prior to measuring, I useThai brand (or you can use cashew milk or soy milk, but just make sure you use a creamy milk for best results)

¼ cup water

½ cup pumpkin puree (I used canned, make sure the only ingredient is pumpkin)

½ cup coconut sugar

½ cup pure maple syrup

1 tablespoon pumpkin pie spice (I buy this premade spice at my grocery store, see below to make it)

½ teaspoon fine sea salt

2 teaspoons vanilla

note: Note: This makes a lot (2 cups), so you can store it in the fridge for about a week or keep the leftovers in the freezer for probably at least a month or so if you don't want to use it all up right away.

If you cannot find the pumpkin pie spice, then you can make your own by combining the following and then just use 1 tablespoon of the following blend for the above recipe: 1 tablespoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon allspice, ⅛ teaspoon nutmeg, ⅛ teaspoon ground cloves. This is the blend I came up with that I love, feel free to adjust if you like.

subheading: To make a pumpkin spice latte:

Add 1 cup strong coffee to a mug, 2 tablespoons coconut cream, cashew or soy cream (add more if you like) and 3 to 4 tablespoons of the pumpkin spice syrup and stir everything well. If you want it sweeter, add more of the syrup. Add some coco whipped cream (I used So Delicious CocoWhip "Lite" on top and drizzle more pumpkin spice syrup on top. YUM.

Directions at thevegan8.com

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