Sweet Potato Spice Cheap-o-chino

One of the recipes I get asked for the most is a simple version of a pumpkin spice frozen coffee. It seems to have a cult following. But believe it or not the pumpkin spice syrup at your local coffee chain just may contain dairy and the one at you-know-who’s definitely does. So one reason to make this yourself is if you are vegan or have a dairy allergy. The other is this isn’t made with an artificially flavored syrup but real good-for-you sweet potato (or pumpkin). No pumpkin on hand? Use sweet potato instead for a spicy twist on your morning wake up drink!

You probably know the coffee concentrate drill by now, but here it is again just in case! The one thing that you need to make ahead is the cold brewed coffee concentrate. You can make it on the weekend and use it all week long. There is very little hands on time and it cold brews by sitting out overnight while you sleep. (My favorite way to make food!)

You can buy a toddy maker if you drink a ton of iced coffee, but a French press works great for a smaller amount of concentrate. However, you can make the larger batch and freeze the coffee concentrate in ice cube trays.

My favorite benefit of cold brewing coffee is that there is less acid in the final product making it much easier on your stomach. That means if you’ve given up coffee because of your stomach there might still be hope.

This is the same as making a pumpkin spice one so if you have pumpkin pure on hand feel free to use that instead of the cooked sweet potato. Pumpkin is available all year round in cans or if you cooked up a few pie pumpkins last fall and stored your homemade puree in the fridge. If you are like me and have already gone through your pumpkin stash, cook up a sweet potato and make it into a sweet potato pie cheap-o-chino. It taste just as good and still gives you a nutritional boost with your daily coffee.

Are you a coffee hater? Leave it out completely and just add a touch more nondairy milk.

Vegan Pumpkin Spice Cheap-o-chino

Makes about 2 to 3 servings
soy-free, gluten-free

  • 1/4 cup sweet potato puree
  • 1/4 cup (63ml) cold brewed coffee concentrate (or 1 cup (250ml) regular brewed coffee)
  • 1/4 cup (63ml) So Delicious Coconut creamer original flavor (to make it extra rich – you can use only non-dairy milk if you prefer)
  • 1 cup (250ml) Unsweetened So Delicious Coconut Milk
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • pinch cloves
  • pinch allspice
  • pinch nutmeg
  • Sweetener to taste: brown sugar, stevia, agave nectar, or maple syrup, etc. (I used 1 packet Nu-Stevia)
  • 1/8 teaspoon xanthan gum or 1 teaspoon pectin (do not leave out – it holds it together!)
  • 2 cups ice

In a blender mix everything except for the sweetener, xanthan gum and ice. Taste and adjust sweetener as needed. Remember this is a concentrated flavor so it needs to be a little sweeter now to be just right later.

Then add xanthan gum (or pectin) and blend. This will keep the different ingredients from separating.

Add the ice. Depending on your blender you may have to add it 1/2 cup at a time. I have a really powerful one so I can blend it all in at once.

You can add more coconut milk if it’s too thick or you can add more ice if it’s too thick.

 

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