Even here in Southern California, it's beginning to feel like fall! The nights are slightly chillier; it was cool enough this morning that I pulled my blanket out of the closet for the first time in months (in the summer we sleep with just a top sheet and a duvet cover). While the mornings are cooling off, the days have still been warm, and to combine my love of fall with the reality of the daily temperature, I decided to try my hand at iced vegan pumpkin spiced lattes.
|Iced vegan pumpkin spiced latte with a vegan brownie!|
I woke up early this morning - around 6am - so I could time my walk with the sunrise. I've never seen the sunrise on the West Coast before...and after today I still haven't! There was complete cloud cover, so what I witnessed was more of a gradual lightening of the sky.
|The beautiful "sunrise" ...|
Starbucks 8oz "short" (non-vegan) Pumpkin Spiced Latte with 2 % milk and no whip: 160 calories
my 8oz Iced Vegan Pumpkin Spiced Latte: 83.6 calories!
That's basically half the calories - and let's be honest, most people don't even know the "short" size exists at Starbucks (it's not listed on the menu) so they would go with the Tall, which has 240 calories.
This Iced Vegan Pumpkin Spiced Latte recipe (which I prefer!) is less sweet and more pumpkiny than the Starbucks version - but if you want to give it a little more of a sugary kick, feel free to add more agave!
Iced Vegan Pumpkin Spiced Latte
adapted from Calm Mind Busy Body
10 frozen coconut milk* ice cubes
2/3 cup coconut milk
1 cup black iced coffee
1/3 cup pumpkin puree
2 tsp agave
1 tsp pumpkin pie spice
1. Combine all ingredients in a blender and process until smooth. Garnish with an extra sprinkle of pumpkin pie spice.
* When I say coconut milk I'm referring to the kind that comes in a carton - it should be with the almond milk/soy milk in the dairy section - not the canned coconut milk that's usually in the Asian foods section.