Vegan Pumpkin Spiced Iced Lattes

The sweet, cinnamon-y taste of pumpkin pie in a chilled, caffeinated drink…  Yes, pumpkin spiced lovers – this Vegan Pumpkin Spiced Iced Latte (or, “PSL” if you will) is the ultimate afternoon pick-me-up that requires no trip to the coffee shop! This drink is especially refreshing on those warmer days of autumn that have us still wearing summer clothes.

Why This Recipe Works:

• The flavors of pumpkin pie are served over ice for a refreshing drink that tastes like a cool fall breeze!
• My vegan PSL recipe includes your fave plant-based milk alternative, nutrient-packed pumpkin puree, and maple syrup for sweetness. (You can also add a pinch of brown sugar for an extra sweet sip-able treat!) So this iced latte is as simple and healthy as it is tasty.
• Yay for caffeine! I use handy instant coffee, so these iced pumpkin spiced lattes have the kick you want but with no need to brew coffee or espresso. Plus the instant coffee makes this recipe super fast to make – which is exactly what you want when you need to get going!
• Not only is this beverage sweet, delicious and caffeinated, but it’s super easy and quick to make, too! You’ll be sipping on the best dairy-free pumpkin spice iced latte in about 5 minutes.

How to Make Vegan Pumpkin Iced Spiced Lattes

This is how I do it:

1. Combine the milk, pureed pumpkin, pumpkin pie spice, sweetener of choice, vanilla extract, coffee, and salt via high speed blender (I used a small bullet blender) for about 20 seconds.
2. Pour into two glasses filled with ice cubes.
3. Enjoy the taste of sweet, pumpkin, coffee fantasticness!

Recipe Tips for the Best Iced Pumpkin Spice Lattes (Vegan!)

• Be sure to buy plain canned pureed pumpkin, NOT pumpkin pie filling. Big difference!
• Make a sugar-free version by replacing maple syrup and brown sugar with 1 or 2 packets of stevia or monk fruit.
• I prefer almond or cashew milk in this recipe, but any non dairy milk will work.
• Non dairy milk can be a bit more difficult to get frothy, so blend an extra 10-20 seconds (if needed) to get that perfect latte consistency.
• Make this a blended, shake-like vegan iced PSL recipe! First blend together the latte ingredients, then add 1-2 cups of ice and blend again to reach the consistency you like.
• This is a fantastic recipe to make ahead! Blend the ingredients and store in a sealed container in the fridge for up to 3 days. Give it a stir before pouring into ice-filled glasses.
• My recipe makes two 12-oz ice lattes… Just halve the recipe to make one, or double the ingredients to make four iced lattes!

Looking For More Delicious Fall Recipes? Then You Have To Try My:

• 5-Ingredient Pumpkin Spiced Peanut Butter Cookies
• Easy Homemade Pumpkin Spiced Coffee
• Vegan Maple Buttercream
• Easy Skillet Apple Crisp
• Vegan Pumpkin Ice Cream

Did you make this? If you snap a photo, please be sure tag me on Instagram at @AudreyDunham or hashtag #AudreyDunham so I can see your creations!

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5 from 4 votes

Breakfast Breakfast Drinks Drinks

Vegan Pumpkin Spiced Iced Lattes

Prep: 5 minutes minutes

Total: 5 minutes minutes

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Satisfy your desire for a sweet, pumpkin spiced treat AND a delicious coffee drink all at once with these autumn inspired pumpkin spiced iced lattes!

Servings: 2 Iced Lattes

Ingredients

• ▢ 16 oz. non-dairy milk
• ▢ 1/2 c. canned pureed pumpkin
• ▢ 2 Tbsp. pure maple syrup (30 ml)
• ▢ 1 Tbsp. pumpkin pie spice
• ▢ 2 tsp. brown sugar (or an extra 2 tsp. maple syrup)
• ▢ 2 tsp. instant coffee
• ▢ 1 tsp. vanilla extract
• ▢ Pinch of salt
• ▢ ice cubes to fill each glass

Before You Begin! I recommend measuring out all ingredients called for in this recipe so they are ready to go the moment you need them.

Instructions 

• Combine the milk, pureed pumpkin, pumpkin pie spice, sweetener of choice, vanilla extract, coffee, and salt via high speed blender (I used a small bullet blender) for about 20 seconds.
• Pour into two glasses filled with ice cubes.
• Enjoy the taste of sweet, pumpkin, coffee fantasticness!

Pro Tips From Audrey

• Be sure to buy plain canned pureed pumpkin, NOT pumpkin pie filling. Big difference!
• I prefer almond or cashew milk in this recipe, but any non dairy milk will work.
• Make a sugar-free version by replacing maple syrup and brown sugar with 1 or 2 packets of stevia or monk fruit.
• Non dairy milk can be a bit more difficult to get frothy, so blend an extra 10-20 seconds (if needed) to get that perfect latte consistency.
• Make this a blended, shake-like vegan iced PSL recipe! First blend together the latte ingredients, then add 1-2 cups of ice and blend again to reach the consistency you like.
• This is a fantastic recipe to make ahead! Blend the ingredients and store in a sealed container in the fridge for up to 3 days. Give it a stir before pouring into ice-filled glasses.
• My recipe makes two 12-oz ice lattes... Just halve the recipe to make one, or double the ingredients to make four iced lattes!

Nutrition Information

Serving: 1serving, Calories: 160kcal (8%), Carbohydrates: 30g (10%), Protein: 3g (6%), Fat: 4g (6%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 306mg (13%), Potassium: 389mg (11%), Fiber: 3g (13%), Sugar: 17g (19%), Vitamin A: 9224IU (184%), Vitamin C: 4mg (5%), Calcium: 365mg (37%), Iron: 3mg (17%)

© Author: Audrey Dunham

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