Pumpkin Spice Hot Chocolate "Latte"
Serves: 1 • Total Time: 10 minutes • FODMAP rating: medium
Savor the warmth of autumn with this Pumpkin Spice Hot Chocolate "Latte," a wholesome twist on the classic pumpkin spice drink. This comforting treat is made without coffee, dairy, or refined sugar, instead blending plant-based milk, a touch of pumpkin, cocoa, and natural sweeteners like dates or maple syrup. With a hint of almond butter for richness, plus a dash of pumpkin pie spice, this latte is smooth, creamy, and full of fall flavor. Top it off with coconut cream for an extra indulgent touch, and enjoy a cozy mug of pure seasonal bliss.
Ingredients
1 cup plant-based milk
1 tablespoon pumpkin
1 tablespoon cocoa powder or cacao powder
2 Medjool dates, pitted, or 1-2 tablespoons maple syrup or honey
1 teaspoon almond butter
¼ teaspoon pumpkin pie spice*
1 dash of salt and pepper (don’t skimp out on this)
1 blip vanilla extract
coconut cream (thick part of a can of coconut milk) or dairy-free whipped cream, optional
Instructions
1. Combine all ingredients in a blender or small twister jar. Blend until very smooth. You may still have some date chunks in the bottom, but it will still taste sweet all throughout if it’s blended sufficiently. If you’re using honey or maple syrup instead of dates, you can stir the ingredients in a mug instead of using a blender.
2. Heat through in the microwave for 1 minute or on the stove top.
3. Stir in coconut cream or top with coconut whipped cream, if desired for even extra creaminess.
*Don’t forget to preload on vegetables before you eat!
*FODMAP swaps: use maple syrup as your main sweetener and/or start with â…“ date and 1½
tablespoons maple syrup and increase dates as tolerated; keep soy or oat milk use to under 1 cup if
also using dates.
*Nut-free: swap out almond butter for 1 teaspoon of ground flaxseeds with a little water to moisten
or you can try granola or cookie butter and cut sweetener to 1 tablespoon
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