Description
This homemade iced pumpkin spice latte is much better and will make you swear off Starbucks for good. It’s flavorful, lightly sweet, and packed with all the pumpkin spice you want.
Ingredients
Scale
- 1 1/4 cup filtered water
- 1/2 cup raw cashews or raw almonds
- 1/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1 tsp vanilla bean paste or vanilla extract
- 1 tsp pumpkin spice*
- 1/8 tsp kosher salt
- Espresso shot/cold brew/coffee**
Instructions
- Add the water, cashews or almonds, pumpkin puree, maple syrup, vanilla, pumpkin spice, and kosher salt into a high-speed blender. Start on low, then ramp the speed up to high and blend for 2 1/2 minutes. Strain the creamer over a nut bag or fine mesh sieve, and then pour it into a glass jar and store it in the fridge for up to one week.
- When you’re reading to make your latte, fill your cup halfway with ice cubes, followed by 4 oz of chilled espresso/cold brew/strongly brewed coffee and 4 oz of pumpkin creamer. Feel free to play around with the ratio, I prefer using a 1:1 ratio of coffee to creamer for a strong, but still aromatic, pumpkin spice latte.
Notes
- *Highly recommend making homemade pumpkin spice: it’s fresher, more aromatic, and better than anything at the store. Combine 3 tbsp Ceylon cinnamon, 2 tsp ground ginger, 1 1/2 tsp ground nutmeg, 1 tsp allspice, and 1/4 tsp black pepper.
- **I’ve included a detailed breakdown of coffee in the blog post – because bad coffee equates to a bad latte, no matter how good the creamer is.