Homemade Iced Pumpkin Spice Latte (Vegan & Dairy-Free)

Fall doesn’t mean you have to give up your refreshing iced beverages. This vegan iced pumpkin spice latte brings together the cozy flavors of autumn with the refreshing chill of a perfectly crafted iced coffee. Whether you’re looking to save money on coffee shop runs or need a dairy-free alternative, this recipe will become your new favorite.

Why You’ll Love This Recipe

Creating your own iced pumpkin spice latte at home isn’t just about saving money – it’s about crafting a beverage that perfectly suits your taste preferences and dietary needs. This version is:

• Made with real pumpkin puree for authentic flavor
• Naturally sweetened with maple syrup
• Completely dairy-free and vegan-friendly
• Rich in nutrients from real pumpkin
• Customizable to your preferred sweetness level
• Ready in just 15 minutes

For more healthy ideas, check out our blog Guilt-Free Desserts: Your Guide to Healthy Sweet Indulgence

The Secret to Perfect Pumpkin Spice

The key to an exceptional pumpkin spice latte lies in the spice blend itself. While you can use store-bought pumpkin pie spice, check out the History of Pumpkin Spice, creating your own blend allows you to adjust the ratios to your preference. Our perfect blend consists of:

• 2 parts ground cinnamon
• 1 part ground ginger
• 1/2 part ground nutmeg
• 1/4 part ground allspice
• 1/4 part ground cloves

Ingredients You’ll Need

For the Base:

• 2 shots of espresso or 1/2 cup strong brewed coffee
• 1 cup unsweetened plant-based milk (almond, oat, or coconut work best)
• 2 tablespoons pure pumpkin puree
• 2 tablespoons maple syrup
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon vanilla extract
• Ice cubes

For the Optional Toppings:

• Coconut whipped cream
• Extra pumpkin pie spice for dusting
• Cinnamon stick for garnish

Step-by-Step Instructions

1. Brew Your Coffee Start with brewing your coffee or espresso. If using regular coffee, brew it stronger than usual as it will be diluted with ice. Let it cool for about 5 minutes.
2. Create the Pumpkin Mixture In a small saucepan over medium heat, whisk together:

• Pumpkin puree
• Plant-based milk
• Maple syrup
• Pumpkin pie spice
• Vanilla extract

Heat until just warm and fully combined, about 2-3 minutes. This helps the spices bloom and ensures the pumpkin puree incorporates smoothly.

1. Blend and Strain Transfer the warm mixture to a blender and blend for 30 seconds until completely smooth. This step is crucial for achieving that coffee-shop quality texture. Strain through a fine-mesh strainer to remove any remaining pumpkin pulp.
2. Assemble Your Latte

• Fill a tall glass with ice cubes
• Pour in the cooled coffee
• Add the strained pumpkin mixture
• Stir gently to combine

1. Garnish (Optional) Top with coconut whipped cream, a dusting of pumpkin pie spice, and a cinnamon stick for the perfect finishing touch.

Pro Tips for the Perfect Iced PSL

1. Coffee Ice Cubes Make coffee ice cubes ahead of time to prevent dilution.
2. Milk Matters Different plant-based milks will create different results:

• Oat milk: Creates the creamiest texture
• Almond milk: Provides a lighter option
• Coconut milk: Adds natural sweetness

3. Batch Preparation Double or triple the pumpkin mixture and store it in the refrigerator for up to 5 days. Simply shake and use when ready.
4. Temperature Tips For the best flavor fusion, let your coffee cool to room temperature before combining it with the pumpkin mixture.

Storage and Make-Ahead Tips

The pumpkin spice mixture can be stored in an airtight container in the refrigerator for up to 5 days. Give it a good shake before using. For the best results, assemble your iced latte just before serving.

Nutritional Benefits

This homemade version isn’t just delicious – it’s nutritious too! Pumpkin is rich in:

• Vitamin A
• Fiber
• Potassium
• Antioxidants

Plus, by controlling your ingredients, you’re avoiding artificial flavors and excessive sugars found in many coffee shop versions.

Variations to Try

• Protein Boost: Add a scoop of vanilla protein powder
• Extra Spicy: Double the pumpkin pie spice
• Sugar-Free: Use monk fruit sweetener instead of maple syrup
• Caffeine-Free: Use decaf coffee or dandelion root tea

Common Questions

Q: Can I use canned pumpkin pie filling? A: No, use pure pumpkin puree to control the sweetness and spice levels.

Q: Why strain the mixture? A: Straining ensures a smooth, coffee-shop quality texture without any fibrous bits.

Q: Can I make this hot instead? A: Yes! Simply skip the ice and heat all ingredients together.