You need this healthier version of the pumpkin spice latte in your life this fall. It has real pumpkin, plus it’s dairy free and sweetened entirely with dates.

This recipe has four steps, but it makes at least 8 lattes worth of syrup to store in your fridge and enjoy all month long.

Ingredients:
1 lb. medjool dates
2 14 oz. cans full-fat coconut milk
1 14 oz. can pumpkin
1 tsp. pumpkin spice mix (pre-made or 1/2 tsp. cinnamon, 1/8 tsp. ground cloves, 1/8 tsp. ginger, 1/4 tsp. nutmeg)
1–2 shots espresso
6 oz. oat or almond milk

Step 1: Date syrup
1. Slice dates
2. Simmer in 4 cups of water for 30 minutes
3. Cool 30 minutes
4. Purée in a food processor or blender
5. Strain through cheesecloth, pressing out as much syrup as possible

Yields 1 1/4 cup syrup

Step 2: Condensed coconut milk
1. Boil 1/2 cup date syrup with coconut milk
2. Reduce heat and simmer for 40 minutes, stirring frequently until it thickens

Step 3: Pumpkin spice syrup
1. Combine 1 can of pumpkin, your condensed milk, the remaining date syrup, and 1 tsp. pumpkin spice mix

Step 4: The pumpkin spice latte
1. Stir 3 tablespoons pumpkin spice syrup into 1 or 2 shots espresso
2. Add 6 ounces steamed, unsweetened oat milk

Try it with your morning shot of Lypo-C and let us know what you think.

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