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Iced pumpkin spice latte in a glass, topped with whipped cream and a sprinkle of cinnamon, set against a cozy autumn background.

Iced Pumpkin Spice Latte

By: Recipe by Kyleigh Sage

Embrace fall coffee flavors year-round with this delicious lactose-free iced pumpkin spice latte recipe. The perfect combination of flavors makes every sip irresistible, and if you’re looking to mix things up, try adding chai tea instead. It’s the best way to start your day, no matter the season.

Total Time: 10min
Servings: 2 Servings
Total Time: 10min
Servings: 2 Servings
Ingredients

  • 2 shots brewed espresso or cold brew coffee (or substitute chai tea concentrate)

  • 2 cups LACTAID® 2% Calcium-Enriched Milk

  • 2-4 tablespoons maple syrup (to taste)

  • 2 tablespoons pumpkin puree

  • 2 teaspoons pumpkin spice

  • 1 teaspoon vanilla extract

  • Ice

Directions
  1. 1. 

    Add the LACTAID® 2% Calcium-Enriched Milk, pumpkin puree, maple syrup, pumpkin spice, and vanilla extract to a pot over medium-low heat. Simmer gently for 2-3 minutes until everything is combined.

  2. 2. 

    Remove from the heat and let cool. Chill in the fridge until ready to use.

  3. 3. 

    Fill two glasses with ice and pour the brewed espresso over top.

  4. 4. 

    Remove the lactose-free pumpkin spice milk from the fridge and pour over ice and espresso, splitting between two glasses. Froth milk if desired.

  5. 5. 

    Garnish with a sprinkle of pumpkin spice.

  6. 6. 

    Gently stir and enjoy! (To make a hot latte, froth the pumpkin milk while still hot and pour over freshly brewed espresso in a mug (no ice)!)

Nutrition Facts
Nutrient
Amount

Calories

219

Total Fat

5g

Saturated Fat

3g

Cholesterol

20mg

Sodium

130mg

Total Carbohydrate

36g

Dietary Fiber

.7g

Total Sugars

31g

Protein

9g

Calcium

331mg

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Recipe by Kyleigh Sage

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