Description

This cashew pumpkin spice latte, an autumnal riff on cashew coffee, is made with real pumpkin puree, pumpkin spice blend, coffee, cashews, and non-dairy milk, and it’s date-sweetened. Ditch the sugar-laden cafe-bought version and opt for a healthy homemade PSL instead!

Ingredients

Scale

1 cup strong brewed hot coffee
1/2 cup non-dairy milk
2 tbsp pumpkin puree
1 pitted Medjool date (may sub 2 tsp maple syrup or raw honey)
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/16 tsp ground cloves
1/16 tsp ground allspice
1/16 tsp ground cardamom
3 tbsp raw cashews, soaked (see note)

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Instructions

Start by brewing a cup of strong coffee.
In a small saucepan, whisk together the non-dairy milk, pumpkin, date, and spices over medium heat until warm.
Add the coffee, milk mixture, and cashews to an upright high speed blender. Loosen the lid to allow steam to escape and blend for 30 seconds, or until ultra creamy.
Pour into one or two mugs and enjoy.

Notes

If you forgot to soak cashews, use 1.5 tablespoons of raw or roasted cashew or almond butter instead.

Prep Time: 8 minutes
Category: Beverage, Breakfast, Snack
Method: Blend
Cuisine: North American

Keywords: dairy-free healthy pumpkin spice latte, pumpkin spice cashew latte