Pumpkin Latte


  • 2 1/2 cups filtered water
  • 1 cup raw unsalted cashews, soaked and drained
  • 1/2 cup espresso
  • 1/3 cup unsweetened canned pumpkin
  • 1/4 cup pure maple syrup, plus more to taste
  • 1 1/4 teaspoons pumpkin pie spice, plus more to garnish
  • 1 teaspoon minced ginger
  • 1 teaspoon natural vanilla extract
  • 1/8 teaspoon Celtic sea salt


Place all of the ingredients into a high-speed blender and blast on high for 3 to 5 minutes until piping hot. If using a conventional blender, blast on high for 30 to 60 seconds until smooth and creamy. Then, transfer to a small saucepan, and warm on medium-low heat for about 1 to 2 minutes until piping hot.

Credit: https://healthyblenderrecipes.com/recipes/dairy_free_pumpkin_latte

Photo by Trent Lanz