Is everyone having fun with Pumpkin Week, so far?
To anyone new, here’s a bit about Pumpkin Week 2015…
Join 6 awesome bloggers as we share pumpkin recipes on our blogs and social media for one pumpkin-y week ending in a giant pumpkin recipe link-up on Friday!
Want to join in the fun?
Simply tag your pumpkin recipes on Instagram with #pumpkinweek2015 and/or join in the link-up on Friday! We will each be picking our favorite posts from the hashtag to share on our blogs Friday, so be sure to check each of the co-hosts’ blogs.
For today’s recipe, I want to share this easy dairy-free Iced Pumpkin Spice Latte ever!
I know it’s been getting a bit colder so an iced latte may seem a bit much but we’ve had our fair share of warmer weather, including today which is supposed to get into the low 70s here so we all may find ourselves grabbing for that iced latte come afternoon.
I’ll give you a bit of a disclaimer for this recipe – it’s merely a guide! I tried a few different versions and found so much depends on personal preference. So here’s the basic idea:2-4TB Coconut Milk (canned)
- 2-4TB Pumpkin (canned)
- Sprinkle Cinnamon or Pumpkin Pie Spice
- ½-1 packet Stevia
- Iced Coffee
The important thing to note is you want equal parts coconut milk and pumpkin. Stir together all ingredients except coffee and ice until well mixed. Then add in your coffee to fill the glass and add ice. Top with a straw and enjoy!
(Note: You could also take all the ingredients and throw it into a little blender cup and end up with a Pumpkin Spice Blended Coffee. When I made this for my mom, I used 4TB of coconut milk and pumpkin and 1 packet of stevia, blended it and she loved it for an afternoon pick me up. I preferred it with a little less of everything and just over ice. To each it’s own!)
Happy Pumpkin-ing! 😉
Don’t forget to use #PumpkinWeek2015 on Instagram and go back to yesterday’s post to enter the Simple Mills giveaway!