Vegan Pumpkin Spice Cheap-o-chino

• Produce

  • 1/4 cup Pumpkin puree

• Refrigerated

  • 1 cup Nondairy milk, unsweetened

• Canned Goods

  • 1/4 cup Coffee concentrate

• Baking & Spices

  • 1 pinch Allspice
  • 1/8 tsp Cardamom
  • 1/4 tsp Cinnamon
  • 1 pinch Cloves
  • 1 pinch Nutmeg
  • 1/8 tsp Xanthan gum or 1 teaspoon pectin

• Frozen

  • 2 cups Ice

• Other

  • ¼ cup (63ml vegan creamer original flavor (or extra nondairy milk

Found on healthyslowcooking.com

Description

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

Directions

• 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 its too thick or you can add more ice if its too thick.

Nutrition