I wanna love you.. PSL… pumpkin spice latteeee!
Please tell me I’m not the only one who starts singing about pumpkin spice lattes to the tune of Michael Jackson’s “P.Y.T. (Pretty Young Thing)” EVERY time I see the acronym PSL. No? Just me? Well hopefully I got it in one of your heads so that I’m not alone.
There’s this thing I do where I basically make any real life event that may seem ordinary or unimportant to the average person into a jingle. I take popular songs and then change all the words because let’s face it, I didn’t know the real words to begin with. My latest was a rendition of “Lean on Me” at the Cubs game the other day referring to a pretzel and cheese combo. It honestly deserved a Grammy, or a Kid’s Choice Award at the very least. It was music gold ladies and gentleman!
So PSL. THE Pumpkin Spice Latte. Everything about this drink just screams fall. And since I’m really embracing fall this season, It’s no surprise I’ve been craving a pumpkin spiced latte sooo bad! However, with my celiac disease, I don’t frequent Starbucks often (except for some tea) because the risk of cross contamination is just too great in their specialty drinks. So, I did what any good food blogger would do and set up to make my own. Only I wanted to give mine a twist… an ice cream twist. By using sugar-free vegan ice cream from So Delicious, I was able to keep my milkshake both vegan and low in sugar.. well and of course, gluten-free! If vegan isn’t your thing, no problem. Just use your favorite ice cream and you’re in business! This milkshake definitely reminded me of the flavors of a pumpkin spice latte – a bright pumpkiny flavor with just a hint of coffee. Just how I like it! I topped my milkshake with some whipped coconut cream and a sprinkle of pumpkin spice.
I would love to see your creations! Send me an email or tag me on Instagram or Twitter with the hashtag #adashofmegnut 🙂 For more pumpkin goodness, try my vegan pumpkin cheesecake!
Vegan Pumpkin Spice Latte Milkshake
- 2 cups vegan vanilla ice cream (So Delicious and Nada Moo are two of my favorites)
- 1 cup pumpkin puree
- 1/2 cup - 1 cup brewed coffee (chilled)
- 2 tsp pumpkin pie spice
- 1/2 tbsp - 1 tbsp maple syrup
- 1/2 tsp vanilla
- 1/4 cup whipped coconut cream (to top)
- Add all ingredients to the blender.
- Process until smooth.
- Add additional coffee if needed to thin out the milkshake or additional maple syrup to taste.
- Top with whipped coconut cream if using.
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 tsp allspice
pinch of cloves
Related Post: Feeling Pumpkiny? Try my Vegan Pumpkin Cheesecake!