one green planet
one green planet

This drink is a great way to sneak vegetables into your morning coffee routine and to satisfy your fall pumpkin cravings.

Pumpkin Green Latte [Vegan]

$2.99
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Calories

80

Serves

2

Ingredients

  • 1-2 tbsps freeze dried coffee granules
  • 1-2 tsp coconut nectar or maple syrup
  • 1 tsp cinnamon (or more, I use 2 tsp)
  • ½ tsp ground ginger or a small hunk of fresh ginger (peeled)
  • ½ tsp vanilla bean powder or extract
  • ¼-½  cup organic pumpkin puree
  • 1 ½  cups simmering-boiling water
  • 1-1 ½  cups frozen spinach
  • 2-4 ice cubes
  • 1-2 tbsp canned coconut milk or your favorite non-dairy milk

OPTIONAL GARNISH:

  • 1 tsp canned coconut milk
  • dash cinnamon
  • ice cubes
 

Preparation

  1. Add coffee granules (or brewed coffee if substituting), hot water, cinnamon, vanilla, ginger, and pumpkin puree to a blender and blend together on high until smooth and frothy.
  2. Add agave nectar and frozen spinach and coconut milk and blend until smooth and frothy. Add the ice cubes and blend on highest setting until smooth and frothy.Taste! Add extra sweetener if necessary and blend until smooth.
  3. Pour into 1 huge glass or 2 normal cups.The drink(s) will be warm but not hot. If you want this drink very cold, add two ice cubes to each serving.
  4. Whether you choose to serve this drink warm or cold, I recommend that you garnish the naturally occurring foam on the top of the drink with a drizzle of coconut milk and a dash of cinnamon if desired.

Nutritional Information

Per Serving (without optional garnish): Calories: 80 | Carbs: 15 g | Fat: 1 g | Protein: 5 g | Sodium: 102 mg | Sugar: 7 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Danielle Dewar

See My Recipes

Danielle Dewar is a passionate baker and the woman behind the blogs Baking Backwards and Our Vegitable. Danielle has been tinkering with gluten-free baking for the past three years to improve her health and quality of life. Danielle's recipes are totally from scratch and use no gums or stabilizers and no pre-made flour mixes.

Comments

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  1. I\’ve usually make my pumpkin latte with only pumpkin puree, grounded coffee, hot water (sometimes almond milk or coconut milk), and i add chia seeds to make it thicker (sometimes shredded coconut). super yummy :D Looking forward to add some greens into my morning coffee too :)

    If you don\’t drink coffee (or don\’t want caffeine) you can change it up with green tea or i\’ve even used dandelion root.

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