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Iced Pumpkin Spice Latte
www.theconsciousplantkitchen.comThis Iced Pumpkin Spice Latte is a Starbucks copycat recipe made healthier, at home, with 100% plant-based ingredients. Unlike your favorite store-bought drink, this recipe is made with real pumpkin, no dairy, and no refined sugar.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/iced-pumpkin-spice-latte/ or scan the QR code here ➡️
Servings: 1 serving
Calories: 179.8kcal
Ingredients
- 2 tablespoons Pumpkin Puree
- ½ cup Strong Brewed Coffee (2 espresso shots)
- 1 cup Unsweetened Almond Milk
- 1-2 tablespoons Maple Syrup adjust to taste
- ½ teaspoon Vanilla Extract
- ½ teaspoon Pumpkin Spices
- 1 cup Ice Cubes
Instructions
- Brew coffee - 2 strong espresso shots on your espresso machine or use a French press with strong ground coffee. Set aside 1/2 cup of freshly brewed coffee. Cool down in the fridge for 10 minutes
- Fill a tall glass with ice cubes. Set aside.
- In the jug of a high-speed blender, add all the remaining ingredients and blend until smooth like pumpkin milk.
- Pour cooled brewed coffee over ice cubes and top up with pumpkin milk.
- Serve plain or with whipped cream (we used dairy-free) and a pinch of extra pumpkin spices.
Nutrition
Serving: 1serving | Calories: 179.8kcal | Carbohydrates: 25.1g | Protein: 7.5g | Fat: 4.8g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 1g | Sodium: 124mg | Potassium: 504.9mg | Fiber: 2.3g | Sugar: 19.2g | Vitamin A: 5599.3IU | Vitamin B12: 2.5µg | Vitamin C: 18.3mg | Vitamin D: 2.8µg | Calcium: 372.6mg | Iron: 1.7mg | Magnesium: 15.5mg | Phosphorus: 14.8mg | Zinc: 0.8mg