Pumpkin Latte

• 1 ½ cups nut milk

• 2 medjool dates (soaked and pitted)

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground ginger

• pinch ground cloves

• pinch sea salt

• 2 1/2 tablespoons pumpkin puree

1. Warm milk in a saucepan or frother.

2. Combine all ingredients in a blender.

3. Serve warm with a sprinkle of cinnamon.