Iced Pumpkin Spice Latte with Oat Milk

If you're craving a cozy fall drink, this Iced Pumpkin Spice Latte with Oat Milk is perfect! Made with homemade pumpkin syrup, espresso, and creamy oat milk, it's great iced or hot and even better with a dollop of coconut whipped cream.

Coffee shops are switching to their fall menus which means the pumpkin spice latte has returned!

And unfortunately, pumpkin spice syrup at most coffee shops isn't vegan!

While you can usually make drinks plant-based by swapping in non-dairy milk, pumpkin spice sauce often contains condensed milk.

But not this one! This vegan version is made with real pumpkin purée, warm spices, brown sugar, and a touch of vanilla.

Ingredients

I like my coffee iced, even in cold weather and even with pumpkin flavors.

But it makes a delicious hot latte too if cold coffee in chilly weather isn't your thing.

This pumpkin latte is made with a double shot of espresso, oat milk, and homemade pumpkin spice syrup, and tastes just like fall in a glass!

Espresso: A latte is made with one or two shots of espresso and steamed milk, unless you're making it iced. I use a Nespresso machine and one of the double espresso pods.

Oat Milk: I usually use oat or almond milk for lattes, but you can use any plant-based milk you prefer.

Pumpkin Spice Syrup: This syrup is made up of puréed pumpkin, brown sugar, water, pumpkin pie spice, salt, and vanilla.

See recipe card for quantities.

Helpful Equipment

This vegan pumpkin spice latte requires espresso, so you'll need an espresso machine.

I use a Nespresso with double espresso Vertuo pods, which brews perfect shots quickly and easily.

You'll also need a mesh strainer or nut milk bag to remove the pumpkin and spices, which won't affect the flavor since they are already infused into the syrup.

How to Make This Recipe

Whip up a delicious vegan pumpkin spice simple syrup at home in under 15 minutes, and keep it on hand to make oat milk iced pumpkin spice lattes all week!

The full written recipe can be found in the recipe card below.

Step 1: In a small pan, combine the brown sugar, water, pumpkin purée, pumpkin pie spice, and a pinch of salt.

Step 2: Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for about 10 minutes, whisking occasionally, until the sugar has fully dissolved. 

Step 3: Strain the mixture through a fine mesh strainer or nut milk bag.

Step 4: Stir in the vanilla bean paste (or extract), then let the mixture cool before transferring it to an airtight jar!

Step 5: Pour the syrup into the bottom of your glass. Use as much or as little as you like.

Step 6: Fill with ice and pour in the oat milk.

Step 7: Brew a double shot of espresso and pour it over the milk. Stir and enjoy!

If making a hot pumpkin spice latte, froth and steam the milk and omit the ice.

Note: Let the syrup cool to room temperature before using it in iced drinks. You can add it to hot drinks right away, but letting it cool first helps prevent crystallization.

Substitutions

Espresso: Don't have an espresso machine? No problem. Use ½ cup of strong brewed coffee or cold brew.

Oat Milk: This works well with any plant-based milk! Almond, cashew, soy, or even coconut milk all work well. Use whichever plant-based milk you like best.

Tips & Tricks

When making the syrup, avoid boiling it too vigorously. The syrup is meant to be a thin simple syrup and not a thick caramel-like one.

After simmering, strain the syrup to remove any leftover spices and pumpkin purée. Straining won't change the flavor because the pumpkin and spices are already infused. It just makes the syrup smoother.

Avoid pumpkin pie filling, which is already sweetened and spiced. You want to use pure pumpkin purée.

Let the syrup cool to room temperature before using it in iced drinks. It can be added to hot drinks right away, but cooling it first helps prevent it from crystalizing.

The pumpkin spice simple syrup is already sweet enough so I recommend using an unsweetened plant-based milk to have full control over the sweetness.

Storage

Keep the pumpkin spice syrup in an airtight jar in the fridge for up to 2 weeks. Shake well before each use.

Lattes should be enjoyed immediately.

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