Kathy’s sweet potato spice frozen latte

Sweet Potato Spice Frozen Latte from The Easy Vegan Cookbook  | A Dash of Compassion

Well, I guess you can consider this the seasonal transition post. Just two weeks ago, I was sharing a summery lemon poppy seed ice cream recipe, and now we’re welcoming autumn with this sweet potato spice latte. I’m not complaining, mind you. I love autumn. And sweet potato.

My friend Kathy Hester’s latest cookbook hit shelves earlier this month and I’m happy I received a copy to review and cook from. The Easy Vegan Cookbook isn’t a hefty book like others out there but it is packed with 80 recipes that show you how to make vegan food that is fast, flavourful and, as the name implies, easy. With recipes like creamy broccoli and sweet potato casserole, one-pot vegetable lo mein, almost effortless lasagna, and “vegged-out” chili, you will have a stockpile of quick recipes that you can count on to be delicious. And, as in Kathy’s super helpful style, she includes options for gluten-free, soy-free and oil-free for those who need it.

Easy Vegan Cookbook review | A Dash of Compassion

So far, I’ve had a chance to try the zucchini masala fries, maple walnut blondies, and this sweet potato spice frozen latte. This latte recipe could not be easier. In the time it takes you to walk/run/drive to Starbucks, you can quickly blend up your own latte in minutes. You’ll know what goes into it, you can customize it to your liking (for mine, I used tea instead of coffee) and save your hard-earned dollars.

Thank you, Kathy, for creating yet another fabulous book!

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Sweet potato spice frozen latte

Yield: Serves 2


  • 1¼ cups nondairy milk
  • ¼ cup sweet potato purée
  • ¼ cup coffee concentrate
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ⅛ teaspoon allspice
  • ⅛ teaspoon nutmeg
  • pinch ground cloves
  • Sweetener of choice, to taste
  • ⅛ teaspoon xanthan gum or 1 teaspoon pectin or 1½ teaspoons ground chia seeds
  • 2 cups ice


  1. Add the milk, sweet potato, coffee and spices to your blender. Blend until they’re combined well and there are no lumps of potato.
  2. Add the xanthan gum (or pectin or chia seeds) and blend. This ingredient will keep the others fromseparating. Now taste and add sweetener, adjusting as needed. Remember, this is a concentrated flavor, so it needs to be a little sweeter now to be just right with ice.
  3. Add the ice. Depending on how powerful your blender is, you may have to add it ½ cup (120 g) at a time.
  4. Add more nondairy milk if it’s too thick or more ice if it’s too thin.

Coffee-free: For a latte sans caffeine, simply leave out the coffee concentrate and add a touch more dairy-free milk beverage, or substitute tea.

Thickening options: If you don’t have xanthan gum, pectin or chia seeds, add about half of a large frozen banana. One of my lovely testers, Mary Banker, came up with the ground chia. Chia is less expensive than xanthan gum and adds a nutritional boost.


Reprinted with permissions from The Easy Vegan Cookbook Copyright © 2015 by Kathy Hester. Published by Page St Publishing.



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