Cold Pressed Vegan Pumpkin Spice Latte

DSC_1053 I’m writing this recipe as a public service.  I don’t drink coffee, however I know when fall comes around people flock to Starbucks, lining up for their pumpkin spice latte.  With a long line of questionable ingredients I wanted to offer people a healthier alternative.  Even I think this tastes amazing and all my taste testers agree.  This makes a big batch (2-3 days worth) which is a great time saver for busy mornings.

By cold pressing the coffee we keep it’s flavour cleaner, reducing bitterness and acidity.  This also makes this recipe accessible to anyone (even those who don’t own a coffee maker or French press).  It can be enjoyed cold or heated.  Top with whipped cream, coconut cream or a sprinkle of cinnamon ❤

Cold Pressed Vegan Pumpkin Spice Latte:

– 4 cups coconut or almond milk

– 2 cups water  DSC_1040

– 1/4 cup ground coffee beans (organic and fair trade)

– 1/3 cup coconut sugar or maple syrup

– 2 cups pumpkin puree (preferably homemade)

– 2 slices ginger

– 2 T cinnamon

– 1/4 t nutmeg

– 1/4 t cloves

Add all of your ingredients to a large jar or bowl.  Cover and place in the fridge overnight.  In the morning, use a fine mesh strainer to strain the coffee.  Either drink as is for an iced latte, or heat up on the stove for a traditional latte.

Enjoy ❤ ❤




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2 Responses to Cold Pressed Vegan Pumpkin Spice Latte

  1. youhippies says:

    We really enjoy making cold-brew coffee! That is a great idea to have the grounds steep with the spices and etc. overnight! Thanks for sharing. ☮

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