2 tbsp
of this sweetened condensed milk alternative (or more to your liking) ½ tsp pumpkin spice (or just cinnamon & a hint of nutmeg) ½ cup strong brewed coffee, chilled (or coffee substitute) ice cubes enough to fill your cup to the top (or frozen coffee ice cubes for a stronger version) Cinnamon for sprinkling Instructions Blend your plant milk, condensed milk, and pumpkin spice until smooth (I used my magic bullet for this -- smaller and faster to clean up...). Set aside for about 10 minutes, then blend again. Fill a cup with ice to the top. Pour the coffee in, filling it roughly half way (saving a bit of the coffee for a later step). Pour the condensed milk mixture in, leaving a bit of room at the top. Pour more of the coffee into the cup over the back of a spoon (see photos and explanation above) until filled all the way. Sprinkle with cinnamon, stir, and enjoy! 3.5.3208
I figured that the pumpkin pie spice flavor would add a nice dimension to a coffee cake. I brought home two of the seasonal flavors - Chocolate Mint and Pumpkin Pie Spice
I’m kind of having a love affair with all things pumpkin at the moment – I’ve been buying pumpkin muffins and pumpkin breads on my coffee breaks, decorating the house with adorable mini-pumpkins, devouring Pumpkin-Pecan Granola by the handful, and have already consumed enough PumpkinSpice Lattes to float a small boat
Loaded with the goodness of add-ins such as raisins, cashews, pumpkin seeds, and some chopped dark chocolate, and spiced to perfection, this bread was all gone in one sitting this afternoon (no, I didn’t eat it all myself, but shared it with friends as one of course should with such special treats
For starters, it’s grain-free, raw, vegan, paleo, refined sugar-free, made without eggs, dairy, oh and no food dyes here either {aren’t you dying to know what gives it the gorgeous color
Raw Strawberry Papaya Ice Cream Tart {Vegan, Gluten-Free, Paleo, AIP, SCD, Refined Sugar-Free, Oil-Free, Nut-Free} Print Prep time 15 mins Cook/Chill Time 1 hour Ready In 1 hour 15 mins Author. Gluten-Free Vegan Lemon Tart {Refined Sugar-Free, Paleo}Raw Grasshopper Ice Cream Pie {Gluten-Free, Vegan, Paleo,…Caramelized Peanut and Chocolate Pie {Gluten-Free, Vegan,…Paleo and Gluten-Free Vegan Mango Carob Tart {AIP-Friendly,…Gluten-Free Vegan Blueberry Cheesecake Tart 2 cups dried white mulberries 10-12 soft pitted medjool dates Filling Ingredients
Follow HV on Facebook, Google+, Pinterest, Bloglovin' & Instagram. This gorgeous Blueberry and Boba ThaiIcedCoffee is my homage to a drink that I used to love from a local tea shop, Momoko
SpicedPumpkin Filling Ingredients. So apparently it’s national pumpkin cheesecake today and here I am talking about a gluten-free, vegan, and paleo carob pumpkin tart instead… Well, my friends, that’s because I’m well ahead of the game, you see, and shared my pumpkin cheesecake recipe with you yesterday
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