Did you see the McDonald’s pumpkin spice latte on the billboard along the highway? Pumpkin spice latte is a popular drink in the fall, isn’t it? Trust me, without driving to the store to get a cup, you can easily make it at home. It’s almost effortless. This perfect fall latte smoothie is rich, creamy, and infused with strong cinnamon flavor.
As you would expect, I didn’t stop by McDonald to get a cup and try it out. I’m glad I didn’t. Why? Because I know my version is much healthier than theirs. Naturally sweetened and low in sugar vs. 39 grams of sugar per serving; you get the idea.
Better yet, this wholesome pumpkin spice latte smoothie can be served either warm or cold. You don’t even have to have a coffee maker to make this recipe shine. I start the base of this latte smoothie with a cup of strong, cold brew coffee. Simply add some ground coffee and purified water in a glass jar, and then let it steep in refrigerator overnight. The next morning, run the cold coffee through a coffee filter (paper or fine-mesh strainer). This is your coffee.
Besides coffee, pumpkin puree, and pumpkin spice, you also need:
coconut milk (from a can)
chia seeds or flaxseeds
plant-based protein powder, unsweetened and unflavored
pure stevia extract powder or erythritol
coconut cream (optional)
Blend all of the ingredients together except the coconut cream, this pumpkin spice latte smoothie is almost ready to enjoy. If you like it to be richer and creamier, stir in some coconut cream before serving.
Why I use chia seeds or flaxseeds:
I know you may see many recipes out there using bananas. I’m sure it’s an awesome flavor combination. Banana is also a good way to thicken your smoothie. A “problem” with banana is that its strong taste will totally switch the flavor profile of this pumpkin spice latte smoothie. Want to truly enjoy the taste of the fall? Chia seeds or flaxseeds are the best choice for this recipe.
Side note: If you don’t have chia seeds or flaxseeds, you can add some quick cooking oats or cooked brown rice. This will turn the smoothie into a healthy breakfast with the addition of healthy whole grain carbs.
- ¼ cup ground coffee coarsely ground
- 1⅓ cup filtered water
- 1 cup cold brew coffee
- 1 cup pumpkin puree see note
- ¼ teaspoon freshly ground cinnamon powder
- ¼ teaspoon pure stevia extract powder
- 1 cup unsweetened coconut milk from a can, room temperature
- 1 tablespoon chia seeds or flaxseeds
- optional 1 cup unsweetened full-fat coconut milk
- To make cold brew coffee, place ground coffee in a glass jar; add filtered water, and stir with a spoon; cover the jar with a lid, and let it steep in refrigerator for at least 18 hours. Do not let it steep more than 24 hours otherwise it will be too strong.
- Filter the cold brew coffee through a paper coffee filter or fine-mesh type strainer.
- Add all the pumpkin spice latte smoothie ingredients into a high-speed blender and blend until smooth. Let the smoothie rest for 5 minutes to thicken before serving. Add more coconut milk if desired.
Note:
1. I used a good quality organic pumpkin puree in a can. Sometimes, homemade pumpkin puree has more water content than store bought, depending on the methods of making pumpkin puree. If yours is too runny, add more chia seeds or flaxseeds.
2. If you don’t have a high-speed blender, you can grind the chia seeds or flaxseeds in a coffee/spice grinder to make the powder first. Combine the remaining ingredients and stir well. Let the smoothie rest for 5 minutes so the ground seeds can swell to thicken the smoothie before serving.