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Iced pumpkin spice latte with whipped coconut cream.
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5 from 2 votes

Iced Pumpkin Spice Latte (vegan)

This iced pumpkin spice latte recipe is easy to make and way better for you than store-bought. Plus, it's only 5 ingredients!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dessert, Drinks
Cuisine: American, comfort food, healthy, vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 1 person

Ingredients

  • ¼ cup pumpkin puree
  • ¾ teaspoon pumpkin spice mix (or make your own with this DIY Pumpkin Spice Blend recipe)
  • tablespoon maple syrup
  • cups almond, coconut or oat milk
  • 1-2 shots espresso (optional, skip this for a caffeine-free version)
  • Ice

Instructions

  • Add all ingredients except coconut whipped cream to a blender, and blitz for 20 seconds until fully combined.
  • Pour into a tall glass with ice and top with coconut whipped cream and an extra dash of pumpkin spice if desired.

Notes

Pumpkin puree - Gives a seasonal, sweet flavour to the latte.
Pumpkin spice - Adds spice and a touch of cinnamon to give it that 'pumpkin spice latte' flavour!
Maple syrup - My favourite sweetener. You could also use agave, coconut nectar or regular sugar if preferred.
Dairy-free milk - my favourites are almond, soy or oat. You can also use coconut if you want a really rich, creamy flavour.
Espresso (optional) - For a hit of caffeine!
Coconut whipped cream - Also optional but extra fun! I love topping my lattes with this - it makes them look extra fancy and tastes delicious.
 

Expert Tips

Don't have a blender? - The blender really helps to give this pumpkin spice latte a smooth, silky feel. But if you don't have one feel free to just whisk all ingredients together in a jug or bowl until combined.
Sugar-free - Maple syrup or sugar really adda cosy fall flavour to this latte and in my opinion are fairly essential! That said, if you want to make a sugar-free version you could try using stevia drops or xylitol. 
 

How to Store Leftover Pumpkin Puree

You'll likely have quite a bit of pumpkin puree left over (because you usually buy it in a 400ml can).
I like to pour it into ice cube moulds and store it in the freezer until I'm ready to use it. That way you can make ice pumpkin spice lattes all season long!