One of the best parts of Fall is the annual return of the pumpkin spice craze. I like to celebrate by making my own Dairy-Free Iced Pumpkin Spice Latte at home! Homemade pumpkin creamer is mixed with traditional dairy-free latte ingredients, all while using a from-scratch pumpkin spice blend. This iced latte is a serious treat!
Have you ever been in the mood for a pumpkin spice latte, but you didn’t want to leave the warm comforts of home? Well, then I have the perfect recipe for you!
As you may know, I love to take classic recipes and give them a healthy or vegan twist. While PSLs are insanely delicious, they are also full of dairy. These lattes are so delicious, they should be accessible to everyone!
This is where my Dairy-Free Iced Pumpkin Spice Latte was born. I also shake up this latte by not only making it plant-based but by making my own pumpkin spice blend! Seriously, it’s so easy that you’ll make it again and again.
I also make my own homemade pumpkin creamer so that you can add it to any coffee drink this autumn! With a base of coconut cream and pumpkin puree, this creamer can turn any drink into a pumpkin-spiced beverage. It is so useful to keep in the fridge for up to 1 week.
With all of these homemade elements in this amazing latte, you’ll never crave a coffeehouse pumpkin spice latte again!
One of the essential elements of this Dairy-Free Iced Pumpkin Spice Latte is the actual pumpkin spice blend. It is very simple to make, plus, you can make a larger batch and save some for baking!
To make homemade Pumpkin Spice, combine these spices:
That’s it! This delicious blend is perfect for lattes, cookies, cakes, pies, pudding, or all things pumpkin.
This recipe calls for homemade dairy-free pumpkin creamer, which is super useful to keep in the fridge. This creamer adds tons of flavor to a variety of drinks and sweets, so make it often and store in the refrigerator for up to 1 week.
Some great uses for pumpkin creamer are:
For the Homemade Creamer:
Whisk together all ingredients in a bowl until combined and refrigerate for 30 minutes until the mixture thickens.
For the Latte:
To serve, fill ice into 16-ounce prepared glass(es) and pour in the milk (evenly divided), followed by the brewed coffee, Agave, 1/2 cup pumpkin creamer. Stir completely until the mixture become a light orange color and top with coconut whipped cream if desired.
Sip and enjoy!
If you are in love with this Dairy-Free Iced Pumpkin Spice Latte as much as I am, check these recipes out!