Fall is my favorite season and of course, I look forward to my first Starbucks Pumpkin Spice Latte each year! However, this drink has sooo many calories, is packed with sugar and saturated fat and is more like an elaborate dessert! If you enjoy making coffee at home, then you’ll LOVE this homemade, healthier and dairy free version of your favorite fall drink. Plus, aren’t these cute glasses from Crate & Barrel adorable (short glass HERE, tall glass HERE)? I had been seeing them all over social media and I knew I had to have some for my iced coffee at home!
The secret to making a Pumpkin Spice Latte is all about what’s in the sauce— the pumpkin sauce, that is! The pumpkin sauce consists of dark brown sugar, pumpkin puree (Trader Joe’s has the BEST!), water, pumpkin pie spice AND vanilla! Yes, there is brown sugar in it… but, what is nice about making it at home is that it consists of less sugar than our favorite coffee place AND each tablespoon of pumpkin sauce is only 4.9 g of sugar! I recommend adding 2 tablespoons of the sauce to your drink, which is still only 9.8 grams of sugar versus the 45+ grams of sugar you’d have in a purchased PSL!
It is so easy to make the pumpkin sauce and if you put it in a sealed container, it’ll last for up to 2 weeks in your refrigerator. It is great in coffee, over pancakes or waffle or oatmeal.
Pumpkin Sauce Ingredients
3/4 cup dark brown sugar
1/4 cup pumpkin puree
3/4 cup water
2 tbsp pumpkin pie spice
1/2 tsp vanilla
Pumpkin Sauce Directions
Mix dark brown sugar, pumpkin puree, water, vanilla, and pumpkin spice in a small pot. Heat until boiling, then reduce to simmer until syrup thickens. Pour into a sealed container and store in refrigerator for up to 2 weeks.
Now you’re ready to make your Iced Pumpkin Spice Latte (or omit the ice and make a hot version!).
Pumpkin Spice Latte Ingredients
Ice cubes
1/4 cup oat milk
2 ounces espresso
2 tablespoons Pumpkin Syrup (see above)
Optional Toppings: Low fat/light whipped cream and a sprinkle of pumpkin pie spice
Pumpkin Spice Latte Directions
Overnight or 1 hour before, brew espresso and chill in refrigerator.
Pour 1-2 tablespoons of pumpkin syrup into espresso. Use a frother to blend it together.
Pour espresso/pumpkin syrup mixture over ice.
Froth 1/4 cup oat milk in a separate cup. Pour over iced espresso/pumpkin syrup mixture.
Optional: Top with a sprinkle of pumpkin syrup and whipped cream.
This drink has a subtle pumpkin flavor that tastes naturally sweet and will give you all those fall feels. I recommend enjoying it outside on a crisp fall morning under a throw blanket. You could also tweak this and enjoy it warm!
Have a beautiful fall, friends!
DO YOU LIKE THIS ‘ICED PUMPKIN SPICE LATTE {Homemade, Healthier & Dairy Free}? PLEASE PIN IT! THANK YOU!
