Pumpkin Spice Thai Iced Coffee

Pumpkin Spice Thai Iced Coffee {Dairy-Free & Refined Sugar-Free}

5 from 3 reviews

A creamy, dairy-free iced latte recipe with a fun pumpkin twist for autumn.


  • ½ cup plant milk (I used unsweetened vanilla almond milk)
  • 2 tbsp of this sweetened condensed milk alternative (or more to your liking)
  • ½ tsp pumpkin spice (or just cinnamon & a hint of nutmeg)
  • ½ cup strong brewed coffee, chilled (or coffee substitute)
  • ice cubes, enough to fill your cup to the top (or frozen coffee ice cubes for a stronger version)
  • Cinnamon for sprinkling


  1. Blend your plant milk, condensed milk, and pumpkin spice until smooth (I used my magic bullet for this -- smaller and faster to clean up...). Set aside for about 10 minutes, then blend again.
  2. Fill a cup with ice to the top.
  3. Pour the coffee in, filling it roughly half way (saving a bit of the coffee for a later step).
  4. Pour the condensed milk mixture in, leaving a bit of room at the top.
  5. Pour more of the coffee into the cup over the back of a spoon (see photos and explanation above) until filled all the way.
  6. Sprinkle with cinnamon, stir, and enjoy!

Keywords: Pumpkin Spice Thai Iced Coffee (Vegan & Refined Sugar-Free)