I’m actually had a much needed weekend away from home and work. I started this post from my friend’s amazing farmhouse somewhere up North.
After an amazing dinner and a perfect night’s sleep, I snuck down to the screened-in porch to get in a little writing before everyone got up. Cheryl came down to check on me and I didn’t even know I was actually locked out of the house…but then Cheryl let the door click…and we were both locked out. Don’t worry, there was a happy ending that included having a warm cup of coffee with vanilla almond milk!
Sitting in jammies with a very cold nose gave me hope that fall would reach me in the South. When fall comes to mind, my first thought is making something with pumpkin. It’s true, I’m very pumpkin obsessed!
Oddly enough, the pumpkin spice syrup at Starbucks actually has dairy in it, so if you want a pumpkin-spiced anything, making it at home is your best bet.
If you are a coffee hater leave it out and enjoy a pumpkin pie shake or a hot cup of pumpkin spice tea instead.
- ¼ cup pumpkin puree (make it from scratch if you want)
- ¼ cup (63ml) cold brewed coffee concentrate (or 1 cup (250ml) regular brewed coffee)
- ¼ cup (63ml) So Delicious Coconut creamer original flavor
- 1 cup (250ml) Unsweetened So Delicious Coconut Milk
- ¼ teaspoon cinnamon
- ⅛ 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)
- ⅛ 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.
- 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 ½ 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.
- 1 to 2 cups (235 to 470 ml) brewed coffee or espresso (or use tea)
- 2 cups (470 ml) vanilla-flavored almond milk or nondairy milk mixed with 1 teaspoon vanilla extract
- 2 to 4 tablespoons (30 to 60 ml) maple syrup (to taste)
- 3 tablespoons (46 g) pumpkin purée, store-bought or homemade
- 1 teaspoon cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon allspice
- 1⁄8 teaspoon nutmeg
- Note: If the texture of the pumpkin puree bothers you, put the mixture in a blender before putting in the slow cooker to create a smoother, silkier drink..
- Place all the ingredients in the slow cooker. Whisk to combine. Cook on high for 11⁄2 to 2 hours or on low for 3 hours.
- (Many small slow cookers have no temperature control, so they cook everything on low.) Stir well before serving because the pumpkin tends to settle at the bottom.