Boozy, Frozen Pumpkin Spice Latte



12 oz unsweetened almond milk, frozen into cubes

3 oz bourbon

2 shots of espresso (I used Nespresso Caramelito pods)

2 oz real maple syrup

2 tbsp canned pumpkin

1 tsp pumpkin spice


1) Do ahead: freeze the almond milk into ice cubes. [You can use cashew milk or regular whole milk if you’re not into almond.]

(2) Add everything to blender, blend on highest setting until fully blended.

(3) Pour and top with almond milk foam (I foam almond milk in my Nespresso frother), or plain whipped cream. Garnish with freshly grated nutmeg or a pinch of cinnamon.