Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sugar-free pumpkin spice iced coffee - featured image

Sugar-Free Pumpkin Spice Iced Coffee with Almond Milk

  • Author: Karina
  • Total Time: 10 minutes
  • Yield: 1 serving 1x

Description

A quick, sugar-free iced coffee drink made with homemade pumpkin spice syrup and almond milk. It offers the cozy flavor of autumn without the sugar crash, costing less than a dollar to make.

Ingredients

Scale
  • 1 cup strong brewed coffee (dark or medium-dark roast)
  • 3/4 cup unsweetened almond milk
  • 1 cup ice cubes
  • 2–3 tablespoons pumpkin spice syrup (see below)
  • 1/2 cup water
  • 1/2 cup sugar-free vanilla syrup (e.g., Torani or Monin)
  • 2 tablespoons pumpkin puree (100% pure, not pie filling)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of ground cardamom
  • 1/2 teaspoon pure vanilla extract
  • Optional: Sugar-free whipped cream for topping

Instructions

  1. Make the syrup: In a small saucepan, combine water, sugar-free syrup, pumpkin puree, cinnamon, nutmeg, ginger, cardamom, and vanilla extract.
  2. Heat the mixture over medium heat, whisking constantly, until warm and spices are dissolved (about 3-4 minutes). Do not boil. Remove from heat and let cool slightly.
  3. Brew a cup of strong coffee and let it cool to room temperature or use cold brew.
  4. Fill a shaker bottle or cocktail shaker with ice cubes.
  5. Add the cooled coffee, almond milk, and 2-3 tablespoons of the pumpkin spice syrup to the shaker.
  6. Close the lid tightly and shake vigorously for 15-20 seconds until the mixture is frothy and creamy beige.
  7. Pour the shaken mixture into a glass filled with fresh ice.
  8. Garnish with a sprinkle of cinnamon or sugar-free whipped cream if desired. Serve immediately.

Notes

The pumpkin spice syrup can be made ahead and stored in an airtight container in the fridge for up to two weeks. Shake the syrup before using as spices may settle. For a hot version, heat the almond milk and syrup together, froth the milk, and pour over hot coffee. Adjust syrup amount based on sweetness preference of your chosen sugar-free syrup.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Category: Beverage
  • Cuisine: American

Nutrition

  • Serving Size: 1 tall glass
  • Calories: 45
  • Sodium: 30
  • Fat: 1
  • Carbohydrates: 4
  • Protein: 1

Keywords: sugar-free pumpkin spice, iced coffee, almond milk coffee, keto coffee, fall recipes, low calorie drinks, homemade pumpkin spice syrup

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://plateori.com/sugar-free-pumpkin-spice-iced-coffee-with-almond-milk/