Dairy-Free Iced Pumpkin Spice Latte
Get your pumpkin spice fix with this extremely delicious Dairy-Free Pumpkin Spice Latte, made with a homemade vegan pumpkin spice creamer!
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Breakfast, Drinks
Keyword: breakfast, dairy-free, drinks, easy, fall recipe, latte, pumpkin, pumpkin spice, vegan
Servings: 1 serving
Calories: 252kcal
HOMEMADE PUMPKIN CREAMER:
- 1 (14 oz.) can full-fat coconut cream/milk
- ¼ cup organic 100% pumpkin puree (NOT pie filling!)
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin spice blend
LATTE:
- 1 cup Oat milk, homemade or store-bought (You can use your fave plant-based milk)
- ½ cup cold brew or espresso
- ¼ cup homemade pumpkin creamer
- 3 Tbsps pure maple syrup
- Ice cubes
- Coconut whipped cream
- Pumpkin spice blend, for topping
TO MAKE THE PUMPKIN CREAMER:
TO MAKE THE PUMPKIN SPICE BLEND:
TO MAKE THE LATTE:
To serve, fill ice into a 12 or 16-ounce glass and pour the oat milk followed by: cold brew, pumpkin creamer, and maple syrup, stirring until combined. Top with coconut whipped cream and a pinch or two of pumpkin spice blend, if desired.
Sip and enjoy!
- WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? You can always use your fave or one of the following: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, flax milk, potato milk, quinoa milk, etc.
- SWEETENER: You can adjust the amount of sweetener depending on how sweet or unsweet you'd like for your latte to be.
- PUMPKIN CREAMER (STORAGE): Leftovers can be stored in a tightly sealed mason jar or container and refrigerated for up to 3-4 days. When serving, always stir to keep things smooth.
Calories: 252kcal | Carbohydrates: 45g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 59mg | Potassium: 351mg | Sugar: 38g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 0.3mg