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Pumpkin Latte (vegan, caffeine-free, WILD)

Recipes
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Vegan, Caffeine-Free Pumpkin Latte

Vegan, Caffeine-Free Pumpkin Latte

This drink is just so good. Made with Dandy-Chicoffee* (”Coffee” made by simmering roasted wild dandelion and chicory roots), it is caffeine-free and thoroughly kid-friendly and kid-approved!

* As far as I know, I just made up the word Dandy-Chicoffee. Don’t ask for it at the grocery store…you’ll be met with a blank stare.

The creamy base is cashew milk, which I made by simply blending 1/2 cup raw cashews, 2 - 3 dates, pits removed (depending on how sweet you like it), 2 cups water, in the Vitamix. Cashews are a soft enough nut that the milk does not need to be strained, it blends so smoothly.

To the cashew milk I scooped out the pulp of a half a cooked acorn squash (you can use cooked pumpkin - or even canned pumpkin I suppose, to make it more authentically pumpkin. I cooked it by cutting it in half, scooping out seeds (which I salted and roasted - yum!), placing face down on an oiled baking sheet on 350 degrees until soft, about 40 minutes. It will depend on the type and size of squash/pumpkin you use for how long to cook it.

simmering roasted chicory and roasted dandelion roots

simmering roasted chicory and roasted dandelion roots

I had some dried chicory roots from this summer, but I went out and gathered some fresh fall dandelion roots which I washed and chopped. (I put the leaves in the dehydrator…I’ll be using those this winter!) I put the chopped fresh dandelion roots and dried chicory roots into the oven at the same time and roasted them for about an hour at 350 degrees. The fresh dandelion were chopped much smaller than the chicory, so they dried and turned brown in the same time the chicory root roasted. I took about 2 Tbsp roasted dandelion root and 2 Tbsp roasted chicory root and simmered in about 2 cups of water, maybe a little more water. (You can use a lot more water…I made this coffee three times using the same roots each time!)

To the blender with the cashew milk and cooked squash, I added the strained Dandy Chicoffee, a bit of pumpkin pie spice (cinnamon, ginger, nutmeg, clove), and possibly a bit of agave (depends on how sweet you like - the first time I added the agave, when I made it again I left it out…I found it was sweet enough with just the dates.)

I blended again until it was nice and frothy.

I sprinkled a bit of pumpkin pie spice on top of each mug and we have been enjoying this drink for days now. It’s just so good.

Love and Pumpkin Lattes,

Melissa

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