Dairy-Free Iced Pumpkin Spice Latte

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!

How to Make Pumpkin Spice Blend

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:

• 1 tablespoon cinnamon
• a teaspoon nutmeg
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves

That’s it! This delicious blend is perfect for lattes, cookies, cakes, pies, pudding, or all things pumpkin.

Other Recipes for Using Pumpkin Creamer

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:

• Lattes
• Espresso drinks
• Milkshakes
• Dairy-free ice cream
• Hot chocolate
• Pancake batter
• Pudding
• Tea
• Granola and fresh fruit

Ingredients in Dairy-Free Iced Pumpkin Spice Latte

For the Homemade Pumpkin Creamer:

• 1 (14 oz.) can full-fat coconut cream 
• 3 tablespoons organic 100% pumpkin puree  (NOT pie filling!)
• 1 tablespoons vanilla extract
• 2 tablespoons pumpkin spice blend

For the Latte:

• 1 cup almond milk (you can use your fave plant-based milk)
• 1/2 cup brewed coffee
• 1/4 cup agave
• Coconut whipped cream, homemade or store-bought
• Crushed ice

How to Make Dairy-Free Iced Pumpkin Spice Latte

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!

Other Recipes You’ll Love

If you are in love with this Dairy-Free Iced Pumpkin Spice Latte as much as I am, check these recipes out!

• Vegan Maple Pumpkin Pie
• The Best Vegan Pumpkin Spice Waffles
• Gluten-Free Pumpkin S’Mores Cookies
• Pumpkin Spice Overnight Oats
• Vegan Pumpkin Chai Latte

Dairy-Free Iced Pumpkin Spice Latte

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Prep Time: 5 mins

Chill time: 30 mins

Total Time: 5 mins

Serves: 2 servings

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Ingredients

HOMEMADE PUMPKIN CREAMER:

• 1 (14 oz.) can canned full-fat coconut cream (You can also use canned full-fat coconut milk)
• 3 Tbsps organic 100% pumpkin puree  (NOT pie filling!)
• 1 Tbsp vanilla extract
• 2 Tbsps pumpkin spice blend (See Notes!)

LATTE:

• 1 cup Almond milk (You can use your fave plant-based milk)
• 1/2 cup brewed coffee
• 1/4 cup Agave
• Coconut whipped cream, homemade or store-bought
• Crushed ice

Instructions

HOMEMADE CREAMER:

• Whisk together all ingredients in a bowl until combined and refrigerate for 30 minutes until the mixture thickens.

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!

Tips & Tricks

• WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? My go-to plant-based milk is Almond milk from Califia Farms. However, you can always use your fave or one of the following: coconut milk, oat milk (froths/foams VERY WELL), flax milk, etc.
• PUMPKIN SPICE BLEND: Mix together 1 Tbsp cinnamon, 1 tsp nutmeg, 1 tsp ground ginger, + 1/4 tsp ground cloves. 

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