I love starbucks iced pumpkin spice latte a lot. Maybe a little too much.
But at the same time I can’t bring myself to spend nearly $7 on ice and sugar.
So I present to you this homemade starbucks iced pumpkin spice latte recipe that uses whole-food ingredients. It’s refined sugar-free, dairy-free and super easy to make.
Oh and if you like this copycat starbucks recipe, you’ve got to make this iced brown sugar shaken espresso next.
Starbucks Iced Pumpkin Spice Latte Ingredients
Here’s everything you’ll need to make this healthy pumpkin spice iced latte.
- Cashew milk: Linking my go-to cashew milk recipe here.
- Pumpkin puree: Love Farmers Choice organic pumpkin puree.
- Honey
- Vanilla extract
- Pumpkin spice
- Kosher salt: Trust me, it intensifies the flavor so nicely!
- Espresso shot(s) or cold brew
How to Make Starbucks Pumpkin Creamer
The most important component to this pumpkin spice iced coffee recipe is the pumpkin creamer. I opted to throw all the ingredients into a jar and shake it to combine. But you can also blend everything together if you want the pumpkin creamer smoother.
Both methods work just as well. I just hate washing my blender!
Also, if you want to make this creamer completely vegan, sub the honey for maple syrup or date syrup.
A Few Recipe Notes
Listing a few important notes to make this starbucks iced pumpkin spice cold brew perfectly!
- Use a super thick and creamy milk. I like using cashew milk, but almond milk or even a store-bought creamer will work well.
- Farmers Market pumpkin puree is my favorite (it’s available at Whole Foods). It’s super orange and has great flavor without being too watery. It gives this pumpkin creamer a beautiful color.
- If your honey is on the thicker side, use a blender instead of shaking the creamer in a jar.
- Speaking of honey, you can use anywhere from ¼ cup to ⅓ cup of honey depending on how sweet you like your coffee. If you like your coffee with a slight bitterness (like I do) use ¼ cup of honey, but if you like your coffee sweeter, use ⅓ cup of honey. Also, feel free to use maple syrup or date syrup.
- Regarding ratios, I like a 1:1 ratio of coffee to milk; so ½ cup of cold brew or 3 espresso shots for every ½ cup of pumpkin creamer. Keep in mind this is all poured over ice.
Sharing Is Caring!
If you make this recipe, please leave a review and rating below. And don’t forget to snap a picture and tag me on either Instagram or TikTok (if you’re not already following me, make sure to for new recipes and wellness tips)!
PrintCopycat Starbucks Iced Pumpkin Spice Latte
- Prep Time: 10
- Cook Time: 5
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Drinks
- Cuisine: American
Description
Introducing this copycat starbucks iced pumpkin spice latte recipe that’s refined sugar-free, dairy-free and super easy to make. And most importantly, doesn’t cost $7!
Ingredients
- 2 cups cashew milk
- 1/2 cup pumpkin puree
- 1/4 cup honey (sub with maple syrup or date syrup)
- 2 tsp vanilla extract
- 2 tsp pumpkin spice
- Pinch of kosher salt
- Espresso shots or cold brew
- Tons of ice (obviously)
Instructions
- Add the cashew milk, pumpkin puree, honey, vanilla extract, pumpkin spice, and kosher salt into a large jar. Alternatively, you can use a blender if you like. Shake the jar vigorously for at least 1 minute or until the creamer looks creamy (hehe). If you’re blending the pumpkin creamer, blend it on medium-high for 2 minutes.
- When you’re ready to use the pumpkin creamer, pour 1/2 cup of cold brew or 3 espresso shots over glass filled with halfway ice, followed by 1/2 cup of the pumpkin creamer. Stir and enjoy! This is the ratio I like, but feel free to add more or less creamer depending on your preference.
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