Iced Pumpkin Spice Latte (5 minutes & Dairy Free)
Craving an Iced Pumpkin Spice Latte, but not the price or the fact you can’t get a vegan, or dairy free, PSL from Starbucks? Then the recipe below will be one you’ll want to make (and memorize) so you can make your own (healthier) version at home!
No fancy equipment or syrups required! Just basic pantry staples, some type of blender (if you want), and a couple of minutes to throw everything together and pour over some ice.
*Disclosure: some links may contain affiliate links. For more information on what this means, visit my disclosure page.
And, if you’re one of those people who likes a sweet treat with their coffee (who isn’t!?), then you need to try these vegan pumpkin donuts! They go amazingly well with this Iced PSL, and kids love them too!
You could even make your kids an Iced Pumpkin Spiced Latte without the coffee, so they can enjoy all the pumpkiny Fall flavors, too! (I’ll let you know how below!)
Iced Pumpkin Spice Latte Ingredients
Oat Milk: You need some type of milk in any type of latte. We use oat milk because it’s a bit creamier than other types of non-dairy milk (and because it’s one of the only non-dairy milks my husband will drink, so we always have it in the house).
You could also use soy, coconut, almond, or whatever other non-dairy milk you prefer or have on hand.
Strong Coffee: Usually lattes are made with espresso, but most people (at least that I know & including myself) do not have an espresso machine, so strong coffee it is!
Brew your coffee with double or triple the amount of coffee grinds as usual, while keeping the amount of water the same. It’s best to brew your coffee the night before and to chill in the fridge overnight.
Maple Syrup: Maple syrup is used to sweeten the latte, and it also adds a little bit more of a Fall like flavor to the drink.
If you don’t have or want to use maple syrup, try replacing it with agave, another liquid sweetener, or you could even replace it with sugar.
Pumpkin Puree: The star of the show! You can use fresh pumpkin puree or pumpkin puree from a can. Use regular pumpkin puree, not pumpkin pie mix.
Vanilla Extract: Vanilla really just enhances the flavors in this drink. It can be omitted if need be, but it does help bring out the flavors more.
Pumpkin Pie Spice: Pumpkin pie spice is one of those Fall flavors that is brought out and makes this drink what it is. If you don’t have pumpkin pie spice, you can make it yourself with a few other spices.
Make pumpkin pie spice by adding these spices instead:
- Cinnamon
- Ginger
- Allspice
- Cloves
- Nutmeg
Since we only need 1 teaspoon in this drink, try adding ¼ – ½ teaspoon cinnamon and then a pinch of the rest (or of any of the other spices you do have on hand).
Ice: This wouldn’t really be an ICED pumpkin spice latte without the ICE, would it?
How To Make An Iced Pumpkin Spice Latte
*Note that these instructions can be printed below
Step one: Brew your strong coffee, if you haven’t already (I double the amount of usual coffee grinds I put in when making coffee). Then allow your coffee to cool.
Step two: Once your coffee is cool, add that and all of the other ingredients, except for the ice, to your blender and blend for 30 to 60 seconds, or until everything is silky smooth.
Step three: Pour over ice in your preferred cup, top with some dairy-free whipped cream, and enjoy!
A Few Tips on Making Iced Lattes
I’ve been making coffee, lattes, and my own version of Frappucinos, at home for years (longer than I’d like to admit!
(I guess that’s what happens when you’re vegan and have been drinking coffee since 14 years old! Let’s just say, I have some experience with making delicious coffees at home…)
So, here are my best tips for THIS iced PSL:
- Brew your strong coffee the night before. You’ll thank yourself when you do! Any iced coffee or latte is better with already cold coffee. In fact, just keep a jar of strong coffee in your fridge at all times, just in case.
- More non-dairy milk than coffee. This is a latte, not an iced coffee, so you should have stronger coffee (since we’re not using espresso – but feel free to sub that in if you have access to it), and MORE milk!
- Strong coffee. Again, if you do not have espresso, you need strong coffee – at least double the strength of your usual brew (so just add double the grinds with the same amount of water. If you want to triple it you can – but that usually gets me bouncing off the walls and non-stop talking (as an introvert – yeah, my kids know I’m fun when I’ve had too much coffee).
Alternative Ways to Make this
How to make Iced Pumpkin Latte without a blender:
Don’t have a blender? Or maybe you’re making this when everyone else in the house is sleeping and you’d like to keep the peace and quiet while you sip on your favorite Fall drink, either way, there is a way!
Instead of pouring everything into a blender, blending, and then pouring over ice, you can make it on the stove.
Yes, this might be a little counter-intuitive because it’s an iced latte. But, we need a way to get all of the ingredients silky smooth, and that’s either going to be by blending it or heating it up so everything melts together.
Simply add all of the ingredients to a saucepan on the stove and whisk until everything is smooth. Then you can either wait for it to cool down before pouring over ice, or if impatient, you can pour over ice right after making it, just know your ice will melt quicker.
How to make Iced pumpkin spice latte for kids:
Obviously we don’t want to be giving our kids coffee, so how can we let them enjoy this magical Fall flavored drink?
It’s really simple, just add more non-dairy milk!
And by ‘more’ I mean sub out the coffee for more milk. That’s it!
Serving an Iced Pumpkin Latte
This vegan iced pumpkin latte is best served in the Fall, on a warm afternoon. Or in the morning, or any other time you like drinking your PSL!
Enjoy it topped with some dairy-free cool whip or whipped cream (So delicious has an amazing dairy-free whipped cream, and Reddi-wip now has dairy-free whipped cream), or you can make your own with some coconut cream and sugar.
Add a sprinkle of pumpkin spice or cinnamon on top, and ta-da, you have a beautiful, better than Starbucks version, dairy-free & vegan Iced Pumpkin Latte to enjoy at home for a fraction of the price!
How to Store
Fridge: This drink is best saved before pouring it over ice so it doesn’t get diluted and so you can pour over ice right before enjoying it. It lasts well in the fridge in an airtight container (I use a mason jar) for 3 to 4 days.
FAQ’s about Iced Pumpkin Spice Latte
Is Iced pumpkin spice latte sweet?
It is slightly sweet, but not overly. Like, you do need to add some sweetener to it to make it taste good, but don’t go overboard here.
Does iced pumpkin latte have coffee in it?
Yes! Either strongly brewed coffee or espresso, either way it has caffeine in it, so don’t be giving it to your kids. You can make it without coffee if you’d like, directions are above.
What should I do with the leftover pumpkin puree from this recipe?
I’m glad you asked! Make breakfast! Use it in pancakes, make pumpkin bread, or even make pumpkin donuts or pumpkin cookies! There are tons of ways to use up the pumpkin puree – these ideas are just great ones you can make that pairs well with this iced latte.
More Dairy Free Pumpkin Recipes You’ll Love
- Dairy Free Pumpkin Donuts
- Dairy free pumpkin cookies
- healthy gluten-free vegan pumpkin bread
- Dairy Free pumpkin pancakes
- Dairy Free Pumpkin Waffles
Iced Pumpkin Spice Latte
Shawna ClapperEquipment
Ingredients
- 1 ½ cups Oat Milk
- 1 cup Strong Coffee cooled
- 4 tablespoons Maple Syrup
- 5 tablespoons Pumpkin Puree
- 1 teaspoon Vanilla Extract
- 1 teaspoon Pumpkin Pie Spice
- Ice
Instructions
- Brew your strong coffee, if you haven’t already (I usually double the amount of usual coffee grinds I put in when making coffee). Then allow your coffee to cool.
- Once your coffee is cool, add that and all of the other ingredients, except for the ice, to your blender and blend for 30 to 60 seconds, or until everything is silky smooth.
- Pour over ice in your preferred cup, top with some dairy-free whipped cream, and enjoy!
Video
Notes
Store leftovers, without ice, in the fridge for up to 3-4 days.
