I’m in love with this creamy pumpkin latte recipe.
It’s made with ingredients that can be found year round, but it’s perfect for Fall when you are craving something pumpkin!
This homemade pumpkin latte is made with cold brew, cashew milk, maple syrup, pumpkin puree, and cashew butter.
Just fill a chilled glass with ice and cold brew. Blend nut milk, syrup, pumpkin, and cashew butter and pour over ice. Done in three minutes.
Creamy pumpkin latte is naturally gluten-free, vegan, dairy-free, icy, creamy, slightly sweet, cashew flavored, and satisfying.
The best way to describe it is –
A slice of pumpkin pie…
1 cup ice cubes
¼ cup cold brew
¾ cup cashew milk
Tablespoon maple syrup
Tablespoon pumpkin puree
Tablespoon cashew butter
Fill tall chilled glass with ice cubes and cold brew. Blend cashew milk, maple syrup, pumpkin puree and cashew butter in a blender or Vitamix on low speed for one-two minutes. Pour over cold brew.
You can add more maple syrup for sweetness and more cashew butter for creaminess.
And you can try this pumpkin spice latte recipe with almond milk!
Don’t forget to download my anti-inflammatory ebook!