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Vegan Iced Pumpkin Spice Latte

Author - Gena Hamshaw


  • 2 cups homemade almond milk you can substitute commercial almond milk
  • 3/4 cup cold brew coffee or coffee that has been brewed normally, allowed to cool, and refrigerated till ice cold
  • 3/4 cup cooked pumpkin puree
  • 4 large medjool dates pitted, or 3 tablespoons maple syrup or agave
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract or seeds from one fresh vanilla bean


  • Blend all ingredients in a blender till smooth. If you're working with a regular blender, maple syrup may blend up more easily than dates.
  • Adjust spices and ingredients to taste -- you may want to add more pumpkin, or (if you're me) more coffee :-)
  • Makes 3-4 servings. Recipe can be halved or doubled as needed. Leftover latte will keep in the fridge for up to three days.