First, brew your roasted dandelion root tea. Whether using a tea bag or loose, steep in boiling water for at least 3 minutes or to your desired strength.
Add the pure maple syrup, pumpkin puree, pumpkin spice, and pure vanilla extract to a small saucepan. Heat over low, stirring consistently until well mixed. Once the consistency becomes paste-like, pour in the unsweetened almond milk and continue stirring until it begins to steam. If you find the pumpkin isn't fully dissolving or prefer an extra frothy latte, you can zip the creamer in the blender for a few seconds.
Once steaming, you can froth your creamer with a frother. Alternatively, you can zip the creamer in the blender for a few seconds. The blender works great if you find the pumpkin isn't fully dissolving or if you prefer an extra frothy latte.
Pour the roasted dandelion root tea into your favourite mug (or remove the teabag). Then pour in the Pumpkin Spice Almond Creamer. Enjoy this delicious fall drink as is, or top with coconut or cashew whipped cream and sprinkle extra pumpkin spice, cinnamon or cacao powder.