Iced Pumpkin Spice Latte (Dairy-Free)
Published Sep 06, 2023
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This dairy-free, healthier iced pumpkin spice latte is a delightful autumn-inspired beverage that combines the warm, comforting flavors of pumpkin pie spice with the cool refreshment of an iced latte. Skip the Starbuck’s line and make your own at home!
Table of Contents
What Makes This Recipe Great
Many traditional iced pumpkin spice lattes from coffee shops, especially Starbucks, are loaded with sugar, artificial flavors, and excess calories. This homemade Iced Pumpkin Spice Latte recipe allows you to control the ingredients and make healthier choices, such as using natural sweeteners like maple syrup or monk fruit along with dairy-free milk.
In addition to saving calories, it will also save you so money! Making your own at home can be more cost-effective than buying it from a coffee shop regularly. You can make multiple servings with the same budget. If you’re wanting the full coffee shop experience, you can also pair this delicious drink with my Gluten-Free Pumpkin Donuts with Cream Cheese Glaze.
Ingredient Notes
Iced Pumpkin Spice Latte Recipe
- Pumpkin Puree
- Coffee or Espresso: If you are using regular coffee, make sure it’s super strong. This will help give the drink the bold flavor instead of a watered down taste.
- Vanilla Extract
- Maple Syrup
- Vanilla Syrup
- Pumpkin Pie Spice
How to Make Iced Pumpkin Spice Latte?
- Make the Creamer: In a blender, combine the pumpkin puree, dairy-free milk, maple syrup, pumpkin pie spice, and vanilla extract.
- Blend until the mixture is smooth and well combined. Taste the mixture and adjust the sweetness to your liking by adding more maple syrup if needed.
- Froth until frothy: Blend or froth the mixture until it becomes creamy and frothy. This may take a minute or two, depending on your equipment.
- Serve: Pour the chilled coffee or espresso over a glass of ice. If desired, top with dairy-free whipped cream and a sprinkle of ground cinnamon for garnish.
Mac’s Pro Tip
Expert Tips
- Balanced Sweeteners: Experiment with different natural sweeteners like maple syrup, honey or agave nectar, or Monk Fruit (sugar-free) sweetener to find the right level of sweetness for your taste. Start with a small amount of sweetener and adjust to taste. Remember, it’s easier to add more sweetness later than to reduce it if your latte becomes too sweet.
- Chilled Ingredients: Ensure your coffee or espresso is fully chilled before preparing your latte. Warm coffee can melt the ice quickly and dilute the flavor. Refrigerate your dairy-free milk before using it to keep your latte as cold as possible.
- Proper Blending: Make sure to Use a blender to combine the pumpkin puree, dairy-free milk, sweetener, and spice blend. This ensures a smooth and well-mixed base. Next, I froth to get that thick consistency like you would at a coffee shop.
Best Milk To Use
- Almond milk
- Oatmilk
- Nutpods: This is a brand of dairy-free coffee creamer and alternative milk product. This is my favorite milk to use when frothing because it gets super thick.
- Coconut Milk: Both canned and carton varieties
- Dairy-Free Half and Half: I love using at least 1/4 cup of dairy free heavy cream or half and half to give it a thicker consistency in my homemade creamers. Silk makes an amazing dairy-free heavy cream along with a dairy-free half and half.
Serving & Storage
- This drink is best served right away. However, if you want to make the creamer in bulk, you can double or triple this recipe and store in a airtight jar in the refrigerator for a couple of weeks. When you are ready to enjoy, shake or froth and add to your hot or cold coffee of choice.
FAQs
For sure! Just use a replace with really strong brewed coffee.
If you prefer a super frothy latte like you would get at a coffee shop, use a milk frother or an immersion blender to froth the dairy-free milk before adding it to your coffee or espresso. Some dairy-free milk brands also offer “barista” versions designed for frothing. Nutpods is my favorite dairy-free brand to buy. It froths up so thick and creamy.
Homemade lattes may naturally separate as they sit. Before serving, give the latte a good shake or stir to recombine the ingredients.
More Fall Recipes
Iced Pumpkin Spice Latte (Dairy-Free)
Ingredients
- 2 tbsp unsweetened pumpkin puree canned
- 3/4 cup dairy-free milk almond, soy, oat, or coconut milk
- 1/4 cup Nutpods or Dairy-Free Heavy Cream
- 2-3 tablespoons maple syrup or or monk fruit syrup for sugar free
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon pure vanilla extract
- 1 shot espresso or 1/4 cup of strong brewed coffee chilled
- Ice cubes
- Dairy-free whipped topping optional
- Ground cinnamon for garnish optional
Instructions
- Make the Creamer: In a blender, combine the pumpkin puree, dairy-free milk, maple syrup, pumpkin pie spice, and vanilla extract.
- Blend until the mixture is smooth and well combined. Taste the mixture and adjust the sweetness to your liking by adding more maple syrup if needed.
- Froth until frothy: Blend or froth the mixture until it becomes creamy and frothy. This may take a minute or two, depending on your equipment.
- Serve: Pour the chilled coffee or espresso over a glass of ice. Top the coffee with the pumpkin creamer. If desired, top with dairy-free whipped cream and a sprinkle of ground cinnamon for garnish.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This paleo PSL is the best I’ve tried! It’s excellent made as is and you can use the creamer portion for hot coffee too. The balance of spice to DF milk is perfect.
The best PSL I’ve made all season. I used instant coffee (no espresso machine sadly) and soy milk.
So happy to hear this. Thank you.