Everyone I know is dreaming of pumpkin spice everything or they want to punch a wall everything they hear those words. It’s a line in the sand and I fall on the everything spice side. Of course, you don’t have to drink hot coffee to pack all those fall flavors in and today I have a recipe for a frozen coffee drink.
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. You can get the cold brewed coffee recipe here and the recipe to make your own pumpkin puree here.
If you are a coffee hater leave it out and enjoy a pumpkin pie shake or a hot cup of pumpkin spice tea instead.
Vegan Pumpkin Spice Cheap-o-chino
soy-free, gluten-free
Author: Kathy Hester
Serves: 2-3
Ingredients
- 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) vegan creamer original flavor (or extra nondairy milk)
- 1 cup (250ml) unsweetened nondairy 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
Instructions
- 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.
More pumpkin recipes for you to try:
- Vegan Whole Wheat Pumpkin Bread Minis
- Vegan Pumpkin Pie with a Teff Flour Pecan Crust
- Pumpkin Cranberry Dog Cookies
- Slow Cooker Maple Pumpkin Spice Latte
- Slow Cooker Pumpkin Coconut Caramel Sauce
- Slow Cooker Pumpkin Spice Cashew Creamer
- Instant Pot Pumpkin Coffeecake Steel-cut Oatmeal
- Vegan Pumpkin Gingerbread with No Added Oil
- Harry Potter’s Pumpkin Juice
- Vegan Pecan Pumpkin Shake – No Ice Cream Needed!
It’s Pumpkin Drink Time! Vegan Pumpkin Spice Frozen Coffee
soy-free, gluten-free
Ingredients
- 1/4 cup pumpkin puree (make it from scratch if you want)
- 1/4 cup (63ml) cold brewed coffee concentrate (or 1 cup (250ml) regular brewed coffee)
- 1/4 cup (63ml) vegan creamer original flavor (or extra nondairy milk)
- 1 cup (250ml) unsweetened nondairy 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
Instructions
- 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.
GiGi Eats Celebrities says
Pumpkin & Coffee?! YES! This sound like a terrific combo that I need to try in the upcoming month! YAY for FALL! 😀
Arminda says
Kathy, this looks fantastic! I’m a pumpkin lover, too, and always get very excited this time of the year to start putting it into everything! I’m not a coffee drinker, but will take your suggestion to leaving it out and still enjoying this drink! I’ll let you know how it turns out 🙂
So glad you enjoyed some peaceful R&R – we all need more of that!
Shelley @ Two Healthy Kitchens says
I am soooo NOT a coffee hater (as I sit here typing this with my mug of coffee close at hand!). I’ve tried several pumpkin latte recipes, but never found one that was really a “keeper” – can’t wait to try this one! I love that it simmers all together in the slow cooker! Also, your suggestion of pureeing it for a silkier texture is excellent – that’s one of the key problems lots of similar recipes seem to have! Mmmmmm … wish my humble mug of coffee this morning was a Maple-Sweetened Pumpkin-Spiced Latte! 😀
BlessedMama says
Oh, that sounds good. I’m not a coffee lover, but I love your other suggestions. How nice to have a friend in that location to just relax.
Becky says
YUM! I love pumpkin. Bring on FALL!
Cara O'Sullivan says
Could this be made in an electric pressure cooker (Such as the Instant Pot) in the morning? This looks so dang good.
Kathy Hester says
Theoretically you should, though you might have to double the recipe. You will need to play with the time too. Let me know if you do!