Saturday, October 1, 2011

Pumpkin Spice Cheap-o-chino for Vegan Mofo

I'm celebrating the first day of Vegan Mofo (Month of Food) with this fall flavored frosty coffee. Not only is this one tons cheaper than your national coffee chain's, this is actually vegan.

Yes, the pumpkin spice syrup at Starbucks actually has dairy in it!

Oddly enough, it seems to be the first chilly day of fall where I live, so I'm wearing a sweatshirt while I drink mine.

If you are a coffee hater leave it out and enjoy a pumpkin pie shake instead.

Vegan Pumpkin Spice Cheap-o-chino

Makes about 2 to 3 servings
soy-free, gluten-free
  • 1/4 cup pumpkin puree (make it from scratch if you want)
  • 1/4 cup (63ml) cold brewed coffee concentrate (or 1 cup (250ml) regular brewed coffee) 
  • 1/4 cup (63ml) So Delicious Coconut creamer original flavor 
  • 1 cup (250ml) Unsweetened So Delicious Coconut Milk 
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon cardamom
  • pinch cloves
  • pinch allspice
  • pinch nutmeg
  • Sweetener to taste: brown sugar, stevia, agave nectar, or maple syrup, etc. (I used 1 packet Nu-Stevia) 
  • 1/8 teaspoon xanthan gum or 1 teaspoon pectin (do not leave out - it holds it together!) 
  • 2 cups ice
In a blender mix everything except for the sweetener, xanthan gum and ice. Taste and adjust sweetener as needed. Remember this is a concentrated flavor so it needs to be a little sweeter now to be just right later.

Then add xanthan gum (or pectin) and blend. This will keep the different ingredients from separating.

Add the ice. Depending on your blender you may have to add it 1/2 cup at a time. I have a really powerful one so I can blend it all in at once.

You can add more coconut milk if it's too thick or you can add more ice if it's too thick.


  1. I love this idea. Thanks for the recipe (and thanks for the heads up about the pumpkin spice at starbucks... that's so weird!)

  2. I am so crazy jealous of your fall temperatures. Our highs are still in the 100s.

    That drink looks like perfection!

  3. What a cool idea! I cannot drink coffee so I will try it with my herbal coffee alternative.

  4. I wonder if it would be the same with unsweetened almond milk, and SILK creamer instead of the coconut milk option? I may try it!

  5. Jen, you can use any non-dairy milks or creamer. Coconut is just my favorite and works for people with soy allergies.

  6. Hey lady - this post just won a Mofie over at Vegan MoFo! Yay!

  7. looks so soft, creamy and juicy!
    and i think i can make it, thank you so much for the recipe, Kathy!
    my pers. site: