Iced Pumpkin Spice Latte

Photo credit: Julie Han

Every morning, I make a pot of coffee for my husband and me. We each have a cup, and he takes a to-go cup with him to work. Depending on my day, sometimes I have more coffee, and sometimes I don't. If I don't have a second cup, that can lead to some wasted coffee. So sad.

That got me to thinking. What could I do with that extra coffee if I don't get around to drinking it? The same thing I do with fruit that I won't get around to eating -- freeze it and turn it into a smoothie!

Pour that coffee that you don't need to drink today into ice cube trays. When frozen, transfer those coffee ice cubes to a freezer-safe container for later use.

Then, when you need a treat in the afternoon, you can grab a few cubes and blend them with some lovely all-natural ingredients. (Have you ever seen the ingredient list of some popular pumpkin spice lattes? Yuck!) What could be better than a pumpkin-y, spicy, frothy coffee treat? Not much!



Pumpkin Spice Latte Smoothie (vegan, gluten-free, allergen-free, sugar-free)
Makes 1 2-cup smoothie

Ingredients:

• 4 2-ounce coffee ice cubes
• 1 cup non-dairy milk (I love So Delicious Vanilla Coconut Milk Beverage.)
• 1 teaspoon agave nectar
• 2 tablespoons pumpkin puree
• 1/4 teaspoon pumpkin pie spice

Preparation:
blend all ingredients thoroughly.


Happy Cooking!
Kim

My new book,  Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.