Dairy Free Salted Pumpkin Marshmallow Iced Latte
welcome to your new favorite fall coffee recipe!!! this dairy free fall coffee recipe is the perfect cozy fall drink. Plus, it’s iced - which if you’re like me, it’s always iced coffee weather. I used corn milk by Maizly and it turned out so creamy and amazing!
PREP TIME
5 minutes
COOK TIME
—
INGREDIENTS
9
Serves: 1
Ingredients
- 2 whole2 whole2 whole Espresso, shots
- 2 Tbsp2 Tbsp2 Tbsp Organic Pure Vermont Maple Syrup - Mount Mansfield Maple Products
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Pumpkin Pie Filling (Canned)
- 0.5 tsp0.5 tsp0.5 tsp Pumpkin Pie Spice - Primal Palate
- 0.25 tsp0.25 tsp0.25 tsp Maldon Sea Salt Flakes
- 0.25 tsp0.25 tsp0.25 tsp Pure Vanilla Extract
- 2 Tbsp2 Tbsp2 Tbsp Marshmallow Fluff, Half for the drink, half to decorate the mug!
- 1 cup1 cup1 cup Cornmilk - Maizly
Milk
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add everything except your milks to a cup of choice.
- Brew your 2 shots of espresso over the ingredients.
- Stir until combined and smooth.
- Add your milk of choice.
- Stir to combine.
- Add ice to top!
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My Notes:
About This Recipe
Show nutritional information
Beverages Dairy Free Gluten Free Nightshade Free Nut Free Other Pescetarian Shellfish Free Side Dishes Snacks Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 290 |
| Fat: | 7 g |
| Carbohydrates: | 54 g |
| Protein: | 1 g |
| Cholesterol: | 0 g |
| Sodium: | 766 mg |
| Fiber: | 8 g |
| Sugars: | 40 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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