Pumpkin Spice Thai Iced Coffee {Dairy & Refined Sugar-Free}
Gluten-Free Vegan Love
Gluten-Free Vegan Love
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  • 2 tbsp instant espresso powder
  • 1 cup water
  • 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



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