• 3 tbsp raw cashews
  • 3 cups water
  • 2 tbsp cinnamon
  • 1/3 tsp nutmeg
  • 1/3 tsp cloves
  • 1/3 tsp ginger
  • 1 tbsp vanilla
  • 3 tbsp honey

The beautiful white snow on the ground now turned into a grey mess. That is day two of a snowfall in NYC. I bet I can still see a pure white pile of snow if I make my way to Central Park. For now, I just want a hot winter beverage while I look at the street from my window.

Making a pumpkin spice “latte” is easier than it sounds. Although this recipe uses the word “latte” (milk in Italian), it doesn’t contain dairy. It doesn’t need to!

You can blend all ingredients together at once. Or if you want to see your cashew milk goodness first (like snow, I like seeing my cashew milk!), make your cashew milk and then add the spices.

Making cashew milk

Blend the cashews and the water for about 2-3 minutes, and you will get a white liquid, resembling cow’s milk.

Cashew mllk

Add the other ingredients (cinnamon, cloves, nutmeg, ginger, honey and vanilla) and blend for another minute or two. Be careful especially with how much nutmeg, cloves and ginger you add to your milk. These spices are strong and can overpower the beverage. Make sure you taste for sweetness. Some people like it sweeter. If that is you, add more honey to taste.

Pumpkin spice latte blended

Pour your mixture into a pan and heat it up for another 3-5 minutes in medium flame – or until it starts to bubble up.

Heating up pumpkin spice latte

Pour the mixture into a cup and enjoy!

SCD Pumpkin Spice Latte