5 Minute Pumpkin Spice Cashew Coffee that’s creamy, real food friendly, and subtly spiced. Homemade salted pumpkin spice syrup gives it depth, flavor and warmth, while medjool dates adds just the right amount of sweetness.
Ridiculously creamy, real-food-friendly, subtly spiced coffee with ZERO artificial sweeteners? Pinch me, I’m dreaming.
If you’re a regular around these parts, you know that I have a Starbucks habit that can be described with one word… addiction. If it’s not Christmas day, I’m in the drive through.
Yes, I know that Joe and I could probably purchase a small vacation home if I could kick the habit. Yes, I know that a self proclaimed “whole foods recipe blogger” should not drink sugar-free syrup so often (balance ya’ll). And yes, I know how many hours of my life I have lost waiting on someone to make my latte (and the latte for the 26 people in front of me in line). Bottom line… I’m 34 years old and and make MOSTLY sensible choices. My coffee habit, well.. I don’t stress too much over it.
So believe me when I say.. when Lindsay from Pinch of Yum posted a recipe for Creamy Cashew Coffee, it was life changing in more ways than one. Her version is delicious, and the first 3-4 times that I made the recipe I followed it to the tee. Eventually I began swapping out the honey recommended in Lindsay’s recipe for a diced medjool date. At the time I was attempting Whole30, and honey wasn’t allowed. For all you Whole30ers… this is magic!
Time passed, Whole30 resolve failed, annnnnd then… great idea. Pumpkin Spiced Cashew Coffee. Because what recipe isn’t better when you “pumpkin-spice-a-fy” it?
Yep, this is recipe #2 in a series where I am sharing recipes that can be made with my simple salted pumpkin spice syrup. The basic idea.. spend 5 minutes whipping up a batch and then add spicy pumpkin goodness to All. The. Things. (Get caught up with recipe #1 Chunky Chocolate Pumpkin Muffins).
NOTE: You can get the recipe for the syrup and details for all 3 recipes emailed to you in a cute PDF by clicking HERE or on the image below.
Buuuuut, back to the issue at hand.. Pumpkin Spiced Cashew Coffee. Yummy Taste. No artificial sweeteners or junky ingredients.
This drink is made in the blender. I originally was planning on this recipe being a latte like situation, but with no milk, well… the title didn’t really fit. Latte would imply steamed milk and this recipe, well.. it’s dairy-free!
It comes together really quickly. The gist being.. throw All. The. Things. in the blender and hit the button. Using the Salted Pumpkin Spice Syrup keeps the ingredient list short and the prep time non-exisistant.
So I guess what I’m trying to say is that this coffee is life changing. I mean that literally. More money, more time, less artificial junky stuff (aka.. you’ll live longer). <— Too much???
Ok, ok… EVEN if you’re coffee shop habit isn’t at my level and EVEN if you’re NOT buying my claims of life revolution, you still gotta try this. At bare minimum.. you’ll like it!
Time Saving Tips and Tricks
Prep: This coffee treat comes together quickly due to the salted pumpkin spice syrup. This can (and should) be prepped ahead of time (and used for lots of other recipes – see post for more info).
Make Ahead: Not this time. Unfortunately this drink tastes best when served hot and fresh.Print
Pumpkin Spice Cashew Coffee
5 Minute Pumpkin Spice Cashew Coffee that’s creamy, real food friendly, and subtly spiced. Homemade salted pumpkin spice syrup gives it depth, flavor and warmth, while a medjool dates adds just the right amount of sweetness.
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 12 oz.
- 1/4 cup unsalted roasted cashews
- 1/2 – 1 Medjool date, pitted and chopped (amount depends on sweetness desired)
- 1 tsp salted pumpkin spice syrup
- 12 oz. coffee (1 1/2 cups)
- To the jar of a high speed blender, add cashews, date pieces, salted pumpkin spice syrup and coffee. Blend until smooth. Serve immediately.
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