While I’m far from an “everyday” coffee drinker (a big change from my habits a decade ago!), I will fully admit I still adore the flavor … and occasionally indulge. During autumn, I’m especially tempted, as my seasonal obsession — pumpkin — marries so well with coffee! (I’m actually making a mocha pumpkin pie for Thanksgiving this year as a little twist on tradition.) To satisfy my cravings, lately I’ve been treating myself with this delicious Pumpkin Latte Smoothie. Blending in green coffee powder adds additional fiber, antioxidants, and offers a subtle boost to metabolism – but you can just as easily leave it out. Although I rarely use soy milk (and other types of milk will technically work here) I really love the nuttiness that soy milk brings to the table — a welcome layer of depth to a well-balanced smoothie.
Pumpkin Latte Smoothie
Makes 2 16-ounce servings
¼ cup freshly steamed or canned pumpkin puree
2 teaspoons instant coffee granules
1 teaspoon Navitas Naturals Green Coffee Powder (optional)
4 large Medjool dates, pitted
1 teaspoon pumpkin pie spice
1½ cups vanilla soymilk
3 cups ice
Sweetener, to taste (optional)
Coconut Whip Cream, for garnish (optional)
In a blender, combine the pumpkin, instant coffee, green coffee powder, dates, spice and soymilk. Blend until smooth. Add the ice and blend until frosty. Taste, and adjust sweetness as needed. To serve, pour into glasses and top with a dollop of coconut whip cream, if desired.
