|Photo credit: Julie Han|
As you by no doubt know by now, I am a huge fan of So Delicious Dairy Free products. So, when I heard that they were sponsoring a contest, a Snackable Contest at that, I had to enter! I think you should, too. I'm entering my Iced Pumpkin Spice Latte into their contest as a sippable entry. What are you going to enter?!
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
- 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
blend all ingredients thoroughly.
My new book, Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.