Pumpkin Spice Thai Iced Coffee Recipe

After making a dairy-free sweetened condensed milk alternative, I kept hearing the same idea from readers and friends: use it in coffee. Thai iced coffee, Vietnamese-style iced coffee, creamy iced lattes, warm lattes, and just about every sweet coffee drink imaginable suddenly seemed to be on everyone’s list. I usually drink my coffee black, so the idea of adding sweetened condensed milk to it was never something I rushed to try. Eventually, curiosity won. This pumpkin spice Thai iced coffee became the perfect excuse to see what all the excitement was about.

There is a very simple reason I had not tried sweetened condensed milk in coffee before: I prefer coffee unsweetened. I enjoy a latte or a misto now and then, especially when I can find a good quality non-dairy milk that froths nicely, but even then I usually want it plain. Sweet coffee has never really appealed to me, even though I have no problem enjoying naturally sweet desserts. Coffee and sweetness just never seemed like a perfect match in my cup.

That changed with this dairy-free pumpkin spice Thai iced coffee. It is rich, chilled, creamy, gently spiced, and just sweet enough to feel like a treat without becoming overwhelming. Think of it as dessert coffee: smooth, refreshing, and layered with flavor. The strong coffee keeps it bold, the plant milk makes it creamy, the sweetened condensed milk alternative adds body and sweetness, and the pumpkin spice gives it a cozy seasonal twist.

Traditional Thai iced coffee recipes can be very sweet and often use a generous amount of condensed milk. While that creates a deliciously creamy drink, it can also be more sweetness than some people want in one glass. This version keeps things lighter while still capturing the spirit of a sweet, creamy iced coffee. If you usually enjoy very sweet coffee, you can add more condensed milk alternative to taste. If you prefer a less sweet drink, start with the amount listed and adjust after stirring.

For the creamy element, coconut milk can be used if you want a richer result, but unsweetened vanilla almond milk works beautifully here. It keeps the drink lighter while still giving it a smooth, latte-like finish. The pumpkin spice is optional, but it makes the recipe especially good for autumn. Cinnamon with a small pinch of nutmeg can also work if you do not have a prepared pumpkin spice blend.

Making this dairy-free Thai iced coffee is easy. You need chilled strong coffee, ice, plant milk, a sweetened condensed milk alternative, and pumpkin spice. For the boldest flavor, use strong brewed coffee or freeze coffee into ice cubes so the drink does not become watered down as it sits.

Start by filling your glass all the way to the top with ice. Regular ice cubes work well, but frozen coffee or espresso cubes make the drink stronger and more flavorful. To make coffee cubes, prepare strong coffee or espresso, pour it into an ice cube tray, freeze, and keep the cubes ready for iced coffee recipes like this one.

Next, pour chilled strong brewed coffee into the glass until it is about halfway full. If you are using regular ice, a stronger coffee is best because the ice will slowly dilute the drink. A coffee substitute can also be used if you prefer not to use coffee.

Now blend the plant milk, sweetened condensed milk alternative, and pumpkin spice until smooth. One helpful note: if your condensed milk alternative contains lemon juice, it may cause the plant milk to curdle slightly after sitting. This is normal and easy to fix. Blend the mixture once, let it rest for about 10 minutes, and then blend again until smooth and creamy. This second blend gives the milk mixture a lovely frothy texture.

Pour the pumpkin spice milk mixture over the coffee and ice, leaving a little space at the top of the glass.

The swirls are part of the fun. As the creamy milk mixture meets the coffee, it creates beautiful layers that make this iced coffee look as good as it tastes. For an even prettier finish, reserve a little coffee and pour it over the top at the end.

To create a layered look, pour the last bit of coffee slowly over the back of a spoon. This helps the coffee spread across the surface instead of sinking straight into the center. It is optional, but it makes the drink especially beautiful.

Before stirring, take a moment to enjoy the frothy top. The blender gives this dairy-free iced latte a light, foamy finish without steaming or special equipment.

A sprinkle of cinnamon finishes the drink and adds a warm aroma that pairs perfectly with the pumpkin spice and coffee.

Stir everything together before drinking so the sweetness, spice, coffee, and creamy milk are evenly combined.

This pumpkin spice Thai iced coffee is a refreshing dairy-free drink for coffee lovers who want something creamy, lightly sweet, and seasonal. It is simple enough for an afternoon pick-me-up and special enough to serve as a chilled coffee dessert.

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