Pumpkin Spice Thai Iced Coffee Recipe

After developing a dairy-free sweetened condensed milk alternative, I kept hearing people rave about using it in lattes — Thai-style, Vietnamese-style, iced or hot. I hadn’t tried it myself because I usually drink my coffee black, occasionally enjoying an unsweetened latte or misto. The idea of sweetened condensed milk in coffee sounded too sweet for me, despite my soft spot for good sugars. I finally decided to experiment and was pleasantly surprised: Thai iced coffee is truly something special.

Sipping this version of Thai iced coffee, I understood the excitement — it tastes like a dessert in a glass. If you enjoy a richer, sweet coffee treat, this dairy-free version with a hint of pumpkin spice is worth trying. I kept the sweetness moderate so it wouldn’t overwhelm the coffee, but feel free to adjust the condensed milk to your preference.

Traditional recipes often use a generous amount of condensed milk, which can be quite sweet. Since my condensed milk is refined sugar-free, I still chose to use less than many traditional versions. I balanced it with creamy unsweetened vanilla almond milk to keep the drink lighter while maintaining a smooth, rich mouthfeel. I also added a touch of pumpkin spice for a seasonal twist — you can substitute plain cinnamon and a pinch of nutmeg if you prefer.

This dairy-free Thai iced latte is simple to make at home. You only need dairy-free sweetened condensed milk (store-bought or homemade), chilled strong coffee, ice cubes, a plant milk, and pumpkin spice. Below I walk through the steps I follow to create the layered, frothy result you see in the photos.

Start by filling your glass with ice. For an extra-strong coffee flavor, try using frozen coffee or espresso ice cubes. I make a batch by dissolving instant espresso powder in water, freezing it in an ice cube tray, and keeping those cubes handy for drinks like this. Regular ice works well too if you’d rather not make coffee cubes.

Pour chilled, strong-brewed coffee into the glass until it is about halfway full. A stronger brew helps the coffee stand up to the sweetness and cream. If you used coffee ice cubes, a regular-strength brew will also work well.

Blend the condensed milk alternative with your chosen plant milk and pumpkin spice until smooth. Important note: my condensed milk recipe contains lemon juice, which can cause curdling when mixed with plant milks. If that happens, don’t worry — simply blend the mixture, let it rest for about 10 minutes, and blend again. The double blending restores a smooth texture and creates a pleasant froth.

Once your condensed milk mixture is silky and frothy, pour it gently over the coffee and ice, leaving a little space at the top of the glass.

For a beautiful layered effect, reserve a small amount of coffee and pour it over the back of a spoon onto the top of the milk layer. This technique helps the coffee float and create the attractive dark swirls that make the drink visually appealing.

The blender produces a delicate froth on top, similar to a latte but without steaming. That airy top contrasts nicely with the creamy middle and bold coffee, giving you a layered drink with great texture.

Finish with a light sprinkle of ground cinnamon or extra pumpkin spice for aroma and a hint of warmth. Give it a quick stir if you prefer a more uniform flavor or leave the layers intact to enjoy the visual and taste contrast as you sip.

I hope this concise guide helps you recreate a delightful dairy-free, refined sugar-free Pumpkin Spice Thai Iced Coffee at home. It’s an easy autumnal twist on a classic iced latte and makes a lovely treat when you want something indulgent but customizable. Stir, sip, and enjoy!

Print