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Drink recipe · from the recipe book

Pumpkin Date Cinnamon Soy Cappuccino

A velvety, gently thick cappuccino with pumpkin and date sweetness blended into foamy soy milk, warmed with cinnamon and a little ginger over bold espresso.

Pumpkin Date Cinnamon Soy Cappuccino

Ingredients

  • ¾ cup (180 ml)200 gSoy milk, original
  • 4 shots120 gEspressofreshly brewed, hot
  • ⅓ cup100 gPumpkin puree, canned
  • 1 date24 gMedjool dates, pittedfinely chopped
  • ¾ tsp2 gGround cinnamon
  • ½ tsp1 gGround ginger
  • ½ tsp2 gVanilla extract

Steps

  1. Prepare first: finely chop the dates, then brew the espresso so it is hot and ready.
  2. In a small pot, whisk together the soy milk, the pumpkin, the chopped dates, the ground ginger and three-quarters of the cinnamon.
  3. Warm over medium-low heat, stirring often, for 4 to 5 minutes until steaming but not boiling and the dates are soft.
  4. Take the pot off the heat and stir in the vanilla.
  5. Pour the hot pumpkin soy milk into a blender, vent the lid and cover it with a towel, then blend for 30 to 45 seconds until smooth and foamy.
  6. Divide the hot espresso between two mugs, half in each.
  7. Pour the pumpkin soy milk over the espresso, half into each mug, and spoon the foam on top.
  8. Dust the foam with the remaining quarter of the cinnamon, split between the mugs, and serve hot.

Contains: Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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