; Print

Cranberry Pumpkin Spice Milk – A Dairy-Free Holiday Drink

A quick, warm holiday drink that can be made with your preferred milk. Makes two cups.




There are two methods to this holiday drink sweetness: stovetop and high-speed blender. We’ll do stovetop first.

  1. Combine all ingredients in a small saucepan.
  2. Bring to a simmer for five minutes, stirring occasionally.
  3. Strain out allspice berries, and cranberries if you prefer.
  4. Using a mini-blender like this one (use the attachment that looks like a little saw blade), or your blender if you want, whip until frothy. (If you don’t plan on whipping, omit the coconut oil.) Sprinkle a dash of cinnamon on top. Enjoy!


This will leave you with a different experience, and you really should have a high-speed blender to make it this way. High speed blenders will heat up blended beverages so there’s no need for a saucepan. (where to find high speed blenders) I like making it this way, but I must tell you – I am a fanatic about my blender. This method is reserved for high-speed blender fanatics.

  1. Combine all ingredients into your blender. If using allspice berries, use only oneUse only 6 to 8 cranberries.
  2. Blend on high for about 4 minutes. Yes, it will be LOUD. Remember to start at the lowest setting and work your way up.
  3. Pour, and sprinkle a dash of cinnamon on top. Enjoy!


If you’re using the blender method, your milk will actually have the cranberries blended into it, which will change the flavor. Yumminess.

If you don’t have any fresh, frozen, or dried cranberries on hand, you could sub with a tablespoon of cranberry juice. And if you’re completely sans cran, you can leave it out. It’ll still taste heavenly. Don’t worry, I won’t tell anyone.

The sea salt adds a lot of dimension. You really need it in there. However, there is a really fine line between perfection and MAN THAT’S SALTY. So just be aware of that.