Pumpkin Spice Latte

(adapted from The Shakti School)

1 cup plant-based milk

1/8 cup pumpkin puree

1 Tbl plant-based ghee or coconut milk (or dairy ghee)

¼ tsp ground cinnamon

¼ tsp ground ginger

¼ tsp ground turmeric

Pinch ground nutmeg

Pinch black pepper

Optional:

½ tsp ashwaghanda powder

1 date (pitted & soaked) or ½ tsp maple syrup

Instructions:

In a small pot, whisk ingredients together and simmer over low heat until warm.

OR a blender can be used to combine ingredients. Then transfer mixture to a small pot to warm.

Pour into a mug and enjoy!