Maple Spiced Latte [Paleo, Vegan, Dairy-Free]

Well, after six days of less-than-praiseworthy meal decisions in Dubai and perhaps a little bit too much red wine, I woke up this morning feeling motivated, creative and ready to get back to routine.

I also woke up to the sound of heavy rain and grey, grey skies in Nyon-- I wanted something cosy and invigorating. I whipped up this seasonal latte which is free of dairy, refined sugars and absolutely lovely for a grey Autumn morning. Super-spices cinnamon and ginger also give you an extra boost of immunity-- with both boasting anti-inflammatory properties! Hooray!

I'm a psycho so I drink iced coffee year round, but this would be lovely either hot or cold depending on your preference. Let me know what you think!

Ingredients:
Doubleshot of espresso
3 to 5 ounces creamy almond milk (3 oz. for iced, 5 oz. for hot)
1/4 teaspoon pumpkin spice blend (**see below for more details)
1 teaspoon maple syrup

**If making your own pumpkin spice blend:
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice or cloves

Directions:
Stir hot espresso, spices and maple syrup together until smooth. Add in either hot frothed almond milk or cold almond milk for the iced version. Enjoy!