Recipe inspired by and adapted from Kathy Hester’s recipe for Sweet Potato Spice Frozen Latte in her cookbook
The Easy Vegan Cookbook (Page Street Publishing Co.; 2015).
Pumpkin Pie Spice Mix: For a more custom blend, use the following instead: ¼ teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon allspice, ⅛ teaspoon ginger, 1 pinch cloves, and 1 pinch cardamom.