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Creamy Iced Brown Sugar Oat Milk Pumpkin Spice Latte

iced brown sugar oat milk pumpkin spice latte - featured image

A quick and easy iced latte combining creamy oat milk, brown sugar, pumpkin puree, and warming pumpkin spice for a cozy fall-inspired drink that’s dairy-free and delicious.

Ingredients

Scale
  • 1 cup (240 ml) oat milk, preferably unsweetened
  • 1/2 cup (120 ml) strong brewed coffee or espresso, cooled
  • 2 tablespoons packed brown sugar (dark brown sugar preferred)
  • 2 tablespoons pumpkin puree (plain, not pumpkin pie filling)
  • 1 teaspoon pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, and cloves)
  • 1 teaspoon vanilla extract
  • About 1 cup ice cubes
  • Optional toppings: cinnamon sprinkle or vegan whipped cream

Instructions

  1. Brew 1/2 cup (120 ml) of strong coffee or espresso and let it cool to room temperature or chill for about 10 minutes.
  2. In a blender, combine 2 tablespoons brown sugar and 2 tablespoons pumpkin puree. Blend briefly for about 10 seconds to break down clumps.
  3. Add 1 cup (240 ml) oat milk, 1 teaspoon pumpkin pie spice, and 1 teaspoon vanilla extract to the blender. Blend for 20-30 seconds until smooth and frothy.
  4. Pour the cooled coffee into the blender and pulse 2-3 times to combine gently without losing froth.
  5. Fill a tall glass with about 1 cup of ice cubes. Pour the latte mixture over the ice.
  6. Garnish with a sprinkle of cinnamon or a dollop of vegan whipped cream if desired. Serve immediately with a reusable straw.

Notes

If pumpkin puree is watery, strain it before blending to avoid a thin latte. Adjust sweetness by adding more brown sugar or maple syrup if desired. Use barista-style oat milk for best creaminess. Chill coffee before blending to prevent melting ice and diluting flavor. Blend in short bursts to avoid splashes.

Nutrition

Keywords: iced latte, pumpkin spice latte, oat milk latte, brown sugar latte, dairy-free coffee, fall drinks, vegan latte