Oh my goodness, you know that feeling when the air gets crisp and suddenly all you can think about is pumpkin spice? It’s the best, but sometimes those fancy coffee shop versions are too sweet, made with tons of cream, or just take forever to make when you need that caffeine kick now. Seriously, I got tired of waiting for a seasonal flavor, so I perfected this absolute dream: my quick, amazing Dairy Free Iced Pumpkin Spice Latte. This recipe means I can whip up that cozy, spiced flavor in under five minutes right in my own kitchen, and it’s perfectly vegan-friendly using simple almond milk.

I love making this homemade because I control the spice level—I like mine punchy! Plus, since I’m always craving cold coffee, this hits the spot better than any hot version. Trust me, once you try how easy this is, you won’t look back!

Why You Will Make This Dairy Free Iced Pumpkin Spice Latte Often

Seriously, this recipe is a total game-changer for busy mornings or when that 3 PM slump hits hard. Why bother trekking out when all the magic is right here? I keep coming back to this one for so many reasons.

It takes literally five minutes from start to finish—you can’t beat that speed!
It’s completely dairy free, which makes my tummy super happy, and completely vegan.
You control the sugar. We aren’t drowning this in syrup; you adjust the maple exactly where you like it.
The flavor is intense because you’re using real pumpkin puree, not just syrup flavoring.
Because it’s iced, it’s the perfect way to get that pumpkin spice fix when it’s still way too warm outside for a hot drink.
You probably already have most of the ingredients sitting in your pantry right now.

Essential Ingredients for Your Dairy Free Iced Pumpkin Spice Latte

You don’t need a professional shelf full of syrups for this. Keeping things simple is what makes this recipe so fast and reliable. Here is the list of what you need. Note that the coffee absolutely must be cooled down first, otherwise, you’ll melt all your lovely ice instantly!

For the base of your drink, grab:

One full cup of really strong brewed coffee, make sure it’s cooled completely.
Half a cup of unsweetened almond milk—or feel free to switch up the dairy-free milk!
Two good tablespoons of actual pumpkin puree. Nope, not pumpkin pie filling!
One tablespoon of pure maple syrup. This is where you control the sweetness, so listen to your tastebuds. If you are curious about sugar sources in general, you can check out my thoughts on fruit sugars here.
Half a teaspoon of pumpkin pie spice—that gorgeous blend!
A little dash of vanilla extract for depth.

That’s it! Easy, right? Once you have these items ready, we are basically done!

Simple Equipment Needed for Your Dairy Free Iced Pumpkin Spice Latte

Thankfully, you don’t need one of those fancy espresso machines or complicated frothers to nail this drink. My goal is speedy satisfaction, so I keep the required tools to an absolute minimum.

You’ll need just a few things for this quick assembly:

A tiny bowl for mixing up the flavor bomb.
A small whisk—even a little fork works in a pinch if you don’t have a whisk handy!
A regular drinking glass (or maybe your favorite tall tumbler if you’re feeling fancy).
A spoon for stirring the coffee and the final latte mixture.

That’s really the whole set up! No fancy blenders, no steam wands—just whisking and stirring your way to the best Dairy Free Iced Pumpkin Spice Latte ever.

Step-by-Step Instructions to Make the Perfect Dairy Free Iced Pumpkin Spice Latte

Okay, this is the fun part! We are moving fast here, but don’t rush the most important step—that flavor creation needs to be perfect before we introduce the dairy free milk. Remember, the key foundation here is that your coffee needs to be totally cool. Pouring hot coffee over ice is the classic mistake, and we aren’t making that mistake!

Creating the Flavor Base

First things first, grab that small bowl. We are building our pumpkin spice paste right here. You need to combine that two tablespoons of pumpkin puree, your maple syrup, that half teaspoon of pumpkin pie spice, and the vanilla extract.

Take your whisk—or fork, no judgment here—and just go to town! Whisk vigorously, I mean really work it until that mixture is completely smooth. You want absolutely no lumps of pumpkin puree hanging around; it should look like a thick, dark orange frosting. If you’re feeling extra fancy, you could add a dollop of vegan whipped topping later and swirl in a touch of extra spice, maybe something like homemade cold foam if you have a few extra minutes!

Assembling Your Dairy Free Iced Pumpkin Spice Latte

Now that your flavor base is looking gorgeous and lump-free, grab the glass where you brewed your cooled coffee—one cup worth. Pour that flavor bomb right into the coffee and stir it around until the color evens out. This ensures every sip throughout the drink gets that spice flavor.

Next up is the dairy free milk—the half cup of almond milk goes in now, followed by one last gentle stir. Don’t shake the glass like a cocktail shaker; just stir gently so you don’t deflate all the coffee goodness.

Finally, and this is crucial for that iced experience, fill your serving glass right up to the top with ice cubes. Then, pour that perfectly spiced coffee mixture over the ice. Serve it immediately, maybe with an extra dusting of cinnamon on top if you’re feeling extra festive!

Tips for an Expert-Level Dairy Free Iced Pumpkin Spice Latte

I’ve made this so many times that I know the little tricks that take it from good to absolutely incredible. Whenever I get the craving for a Dairy Free Iced Pumpkin Spice Latte, I follow these pointers. They really focus on ramping up that coffee intensity and tailoring the sweetness perfectly.

First off, forget weak drip coffee. If you want that punchy flavor that cuts through the ice and spice, you need something strong. Chilled, high-quality brewed espresso totally changes the game—it makes the drink thicker and way more intense. If you like experimenting with coffee flavors in other recipes, you might enjoy my coffee cookie recipe!

Secondly, don’t be afraid to taste test that pumpkin flavor base before you mix it with the coffee. If you think the spice is a little too shy, add just a tiny bit more pumpkin pie spice. Maple syrup is flexible, too; if you prefer it barely sweet, dial that back to just a teaspoon. That control is the best part of making it yourself at home!

Dairy Free Iced Pumpkin Spice Latte: Ingredient Substitutions and Variations

The beauty of making your own Dairy Free Iced Pumpkin Spice Latte is that the recipe is just a suggestion—it’s really a framework! I totally get that not everyone keeps almond milk stocked, or maybe you’re trying to cut back on maple syrup. Don’t sweat it; we can swap things out and still keep that gorgeous pumpkin spice vibe alive.

When it comes to milk, feel free to use whatever dairy-free liquid makes your heart sing. Oat milk is a superstar here because it’s naturally creamier, which mimics the mouthfeel of traditional milk really well. Soy milk works too, but sometimes it can get a little thin when cold. Just avoid anything heavily sweetened so you can control the sugar content yourself.

For sweeteners, if maple syrup just isn’t your thing, agave nectar is a fantastic, easy one-for-one swap. If you’re going low-carb, you could try a few drops of liquid stevia, but you have to be SO careful with that; a tiny bit too much and your latte tastes like medicine! Start small.

Want to get creative? My favorite variation for summer is ditching the regular cooled coffee entirely and using cold brew concentrate instead. It makes the drink even smoother and slightly richer! I also sometimes swap out a quarter teaspoon of the pumpkin pie spice for a tiny pinch of ground cardamom. It really brightens up that fall flavor profile in a surprising way. Happy experimenting!

Storing and Serving Your Dairy Free Iced Pumpkin Spice Latte

Here’s the honest truth about iced drinks: they are best enjoyed immediately! That gorgeous, spiced coffee mixture is going to taste perfectly balanced the second you pour it over the ice. If you let it sit too long, the ice melts, everything gets watery, and honestly, that’s just sad. So, my top serving tip for your Dairy Free Iced Pumpkin Spice Latte is to drink it within about ten minutes of assembly!

However, we don’t want to waste that delicious flavor base we spent five whole minutes putting together! That thick pumpkin puree and spice mixture? That keeps beautifully. If you aren’t going to drink the whole thing right away, just keep that little bowl of spiced sweetener separate from the milk and the coffee.

I keep mine covered in the fridge, and it lasts perfectly well for about four or five days. When the craving hits the next day, just take out a scoop of that base, pour in your chilled coffee, add your almond milk, and reload the ice! You shave off those first few mixing minutes, which is a lifesaver on busy mornings.

If you happen to have leftover cooled coffee, that’s fine to store in an airtight container in the fridge for a couple of days too. Just never store the finished drink assembled with the ice—that’s where flavor goes to die! Keep the components separate, and your next Dairy Free Iced Pumpkin Spice Latte will be just as good as the first one.

Frequently Asked Questions About Dairy Free Iced Pumpkin Spice Latte

I knew you’d have questions! When you’re crafting something as perfect as a great Dairy Free Iced Pumpkin Spice Latte, people always want to tweak it for their own preferences. I’ve gathered some of the most common ones I get asked about sweeteners, milk substitutes, and how to transition this recipe to a cozy winter drink. See if yours is down here!

Can I use oat milk instead of almond milk in this Dairy Free Iced Pumpkin Spice Latte?

Absolutely, yes! That’s one of the joys of keeping things dairy free; you have options. Almond milk is my go-to because it’s quite neutral in flavor and lower in calories, but honestly, oat milk is often even better if you want that ultra-creamy finish. Since oat milk has a little more body and fat content than almond milk, your final drink might end up feeling a bit closer to something made with whole milk. Just make sure you are using unsweetened oat milk so you can control exactly how much maple syrup you add later!

How do I make this Dairy Free Iced Pumpkin Spice Latte sweeter or less sweet?

This is all about controlling that maple syrup! Remember, your pumpkin puree and spice mix forms the flavor core, but the maple syrup is strictly for balancing that spice and bitterness from the coffee. If you taste the mixture before adding the milk and ice and it seems too sharp, add just a tiny bit more syrup—maybe a quarter teaspoon at a time—and whisk it in until it tastes smooth on your tongue.

If you are trying to cut way back on sugar, don’t be shy about dialing that tablespoon way back to maybe just two teaspoons. It won’t be as sweet, but the spices will still shine through. If you’re exploring other sweet options, I’ve written about how sweet fruits can be, which might make you rethink your sweetener choices in general over here.

Can I turn this recipe into a hot Dairy Free Iced Pumpkin Spice Latte?

Yes, you totally can, although you’ll want to adjust your cooling process! Instead of chilling your coffee, you’ll keep it warm. The method is really straightforward. You’ll follow Step 1 exactly to create that thick flavor base. Then, instead of pouring it over ice, you’ll gently heat the cooled coffee and dairy-free milk together in a small saucepan. Do not let it boil! Just heat it until it’s steaming nicely.

Whisk your flavor base into the warm coffee and milk mixture until everything is fully incorporated. If you enjoy hot drinks, you might also love my recipes for warm, spiced beverages like my vegan gingerbread latte. It’s perfect for the deep winter months!

Nutritional Estimates for This Dairy Free Iced Pumpkin Spice Latte

Now, I know the main reason you’re making this is for the pure, unadulterated fall flavor boost, not necessarily to count every single macro, but it’s always good to have a general idea of what you’re sipping on! Since we’re skipping the heavy cream and using almond milk and maple syrup, this is actually a beautifully light option compared to what the big coffee chains are pushing out.

Here are the rough estimates for one serving of this wonderful Dairy Free Iced Pumpkin Spice Latte based on the core ingredient measurements:

Calories: Around 150 calories, which is fantastic for a coffee treat!
Fat: Very low, only about 4 grams total, with zero saturated fat because we skipped the dairy fat entirely.
Carbohydrates: You’re looking at roughly 28 grams, mostly coming from the maple syrup and the pumpkin puree.
Protein: About 3 grams, mostly donated by the almond milk.

But listen, this is a huge disclaimer: these numbers are just estimates! If you use a different dairy-free milk—say, refrigerated coconut milk instead of almond—your fat content will definitely change. Plus, if you swap maple syrup for agave nectar, or if you decide to add a huge spoonful of whipped topping on top (which I sometimes do!), those numbers are going higher. This is just a safe baseline showing you how reasonably light this homemade treat is!

Share Your Dairy Free Iced Pumpkin Spice Latte Creation

Whew! Now you have the absolute secret weapon for bypassing those long seasonal lines and enjoying the perfect cold coffee flavor whenever you want. I hope you followed along, and I am just buzzing to hear what you think!

Seriously, don’t be shy! Whether you made it exactly as written or you went wild with the oat milk and added an extra half-teaspoon of spice—tell me everything! A great recipe isn’t complete until people actually test it out and share their results.

Did you stick with the maple syrup, or did—dare I say it—you use honey? (If so, tell me how that worked out for you!). Your feedback helps me keep improving these recipes for everyone else who walks through my virtual kitchen door.

If you snapped a picture of your gorgeous, frosty Dairy Free Iced Pumpkin Spice Latte sitting next to a cozy sweater or a fall landscape, please tag me! I love seeing my recipes come to life in your homes. You can always reach out directly if you have specific questions or just want to share a success story through my contact page. Happy sipping!

Dairy Free Iced Pumpkin Spice Latte

Author: ferecipe.com
Total Time: 5 min
Yield: 1 serving 1x
Diet: Low Fat

Print Recipe

Description

A simple recipe for a cold, dairy-free iced pumpkin spice latte.

Ingredients

Scale

1 cup strong brewed coffee, cooled
1/2 cup unsweetened almond milk (or other dairy-free milk)
2 tablespoons pumpkin puree
1 tablespoon maple syrup (adjust to taste)
1/2 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract
Ice cubes

Instructions

In a small bowl, whisk together the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract until smooth.
Pour the cooled coffee into a glass.
Add the pumpkin spice mixture to the coffee and stir well to combine.
Pour in the dairy-free milk and stir again.
Fill a serving glass with ice cubes.
Pour the latte mixture over the ice.
Serve immediately.

Notes

For a thicker drink, use chilled strong brewed espresso instead of regular coffee.
You can substitute the maple syrup with agave nectar or your preferred sweetener.
For extra spice flavor, add a tiny pinch of ground cinnamon on top before serving.

Prep Time: 5 min
Cook Time: 0 min
Category: Beverage
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 drink
Calories: 150
Sugar: 18g
Sodium: 50mg
Fat: 4g
Saturated Fat: 0g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg

Keywords: iced pumpkin spice latte, dairy free, vegan, almond milk, pumpkin spice, coffee drink