What is it about pumpkin spice lattes that makes them so irresistible? I know there are some haters out there, but I think most people look forward to them showing up on coffee house menus every fall—me included! My go-to is an iced pumpkin spice latte since I live in a warmer climate, so that’s what we’re whipping up today! Enjoy friends! If you make this pumpkin spice latte, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Pumpkin syrup – I use my homemade pumpkin spice syrup. Espresso – Or substitute strong coffee. Plant-based milk – I love using soy milk for its creaminess, but any non-dairy milk works, or use homemade oat milk creamer for an even thicker version. Ice Vegan whipped cream – Optional. You can use homemade coconut whipped cream or cashew whipped cream. You can also use store-bought vegan whipped cream. Pumpkin pie spice – Make your own pumpkin pie spice mix or use a store-bought blend for garnish on top. A little sprinkle of cinnamon on top works, too!
