by Margaret S Garrett - Published 6 months ago

Vegan Pumpkin Spice Latte Recipe

The intersection of iced coffee season with pumpkin spice season is a special time—fall is arriving, but it's not yet cold enough for hot coffee. (Except for those who prefer iced coffee year-round or hot coffee in any weather.)

However, pumpkin spice drinks often have flavored syrups, which means 1) you can barely taste the coffee and 2) they're full of sugar.

This year, try a DIY version of this fall treat with recipes like this one from *Plant Food Is Medicine* by Nastasha McKeon, founder of Choice Superfood Bar & Juicery.

Starting with homemade vanilla almond milk (McKeon uses sprouted almonds), cold brew, and a custom pumpkin spice blend, this frappé-style drink uses whole ingredients—no processed syrups.

Pumpkin Spice Frappé Recipe

Makes 1

Ingredients Needed

1 cup vanilla almond milk
½ cup cold brew coffee
2 tbsp. pumpkin purée
2 large Medjool dates, pitted
1½ tsp. Pumpkin Spice (blend below)
⅛ tsp. cinnamon
¾ cup ice
3 tbsp. coconut whipped cream (optional)

Steps to Make

Combine all ingredients, except ice, in a high-powered blender and blend for 30 seconds, or until the dates are fully blended.
Add ice and blend until you have a frappé consistency.
Top with coconut whipped cream (if using) and enjoy immediately.