Vegan Pumpkin Mocha
Guess what! It’s STILL hot in Southern California. You would think I’d be used to this, since I’ve lived here my whole life, but I am ready for Fall as soon as September hits. Much to my chagrin, cool weather doesn’t usually come until November. I’ve decided to defy the weather and serve my family cooler pumpkin treats. That way we can cool off, and also enjoy the flavors of Fall. These Vegan Pumpkin Chocolate Lattes were a big hit a couple weeks ago! You can serve them hot or cold…just add ice if you want it cold.
If you read my blog you’ll know by now that pumpkin and dark chocolate are good for you, but I haven’t talked a lot about coffee. Coffee gets a bad rap, but it actually does have some health benefits for some people. Studies have shown that caffeinated coffee can help prevent colon cancer…do a simple Google search for coffee and cancer and you’ll see lots of information! I have to be careful with coffee, though, because I am prone to panic attacks. Green tea doesn’t affect me badly, but if I drink too much coffee I get a panic attack. I’m not talking about feeling anxious, I’m talking about my body shutting down. It’s pretty nasty, and if you’ve ever had one you’ll know what I’m talking about. Not worth it! If you can handle coffee, though, go for it…it is very high in antioxidants.
I think most people run into health trouble with coffee when they drink it packed with cream and sugar. This mocha is low in sugar, and I’ve used coconut cream, instead of milk, which is actually quite good for you. I only used a tiny bit of coffee in my recipe, because that’s all my body can handle. Feel free to add more!
Before we get to the recipe for the Vegan Pumpkin Mocha, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 1 Cup Light Coconut Cream
- 1 Cup Unsweetened Almond Milk
- 1/2 Cup Brewed Coffee
- 2 Tsp Vanilla
- 1/4 Cup Unsweetened Cocoa Powder
- 1/4 Cup Organic Canned Pumpkin
- Sprinkle Sea Salt
- 2-4 Tbsp Xylitol (to taste)
- 1/2 Tsp Organic Cinnamon
- Combine all of the ingredients on your stovetop and whisk while heating over medium heat.
- If you want it cold, simply place all of the ingredients in your blender with some ice and run it until smooth. Enjoy!