Calling all PSL lovers or wanna-be lovers like myself! Every year on September 1st, like clockwork, the PSL posts come out of hiding. Our newsfeeds are inundated, our Instagram feeds practically smell of cinnamon, and the discussion over whether or not a PSL actually has pumpkin in it becomes heated. Yes, it's a magical time of year indeed, even for those of us who cannot drink the classic PSL from Starbucks. Not wanting to miss out on this cultural moment I've devised my own Pumpkin Spice Latte recipe that's dairy-free so that I can participate in the fandom. I might even put it in my reusable Starbucks plastic cup (remember when they sold these bad boys) and hover around the store entrance but I draw the line at wearing Uggs.

Here's how to make it:

Ingredients

1 cup coconut milk
2 ounces of brewed coffee or espresso
1/4 tsp. pure vanilla extract
1 tsp. molasses
a pinch each of ground cloves and ground ginger
a generous pinch of ground cinnamon

Method

Add all the ingredients to a small saucepan and simmer on medium heat while whisking until the mixture is heated through. If you want some foam on top you can use a hand-held milk frother at the end. Serve immediately! Be careful not to over-heat the drink as non-dairy milk can separate which looks a lot like curdled diary milk which is to say that it looks very unpleasant.