This creamy and lightly spiced iced latte is made with cold espresso and oat milk, layered under a thick swirl of sweet potato foam and dusted with cinnamon. It's a simple, plant-based take on the spiced coffee drinks you'd order out, delivering the same fall flavor without dairy or refined sugar.
I make this one whenever there's leftover sweet potato purée sitting in my fridge. Two tablespoons is all you need, blended with a vegan cream and flavored with maple syrup, vanilla extract, and cinnamon until it forms a foam thick enough to sit atop the coffee and slowly melt into it. The espresso keeps it from tasting like dessert, and the oat milk keeps everything creamy without any dairy at all. It's perfect for weekend mornings, fall afternoons, or anytime you want something a little extra.
If you love this latte, you'll also have to try my Creamy Iced Sunbutter Latte and my Iced Banana Cream Latte.
As an Amazon Associate, I earn from qualifying purchases. This recipe features several affiliate links, meaning I will earn a small commission if you purchase through these links.
Jump to:
Why You'll Love This Vegan Latte:
- Ready in about five minutes.
- Made with real sweet potato, not syrup.
- Naturally sweetened with pure maple.
- Thick, spoonable cold foam on top.
- Completely dairy-free and refined-sugar-free.
Ingredients To Make This Creamy Sweet Potato Latte:
- Espresso: One shot gives you a mellow, milky drink, and two shots give you a stronger coffee flavor that stands up to the sweet foam.
- Maple Syrup: This sweetens both the coffee and the cold foam. Use pure maple syrup, not pancake syrup, so the flavor stays clean.
- Oat Milk: My favorite for iced coffee because it stays creamy over ice instead of going watery.
- Ice: Fill the glass all the way up. A full glass keeps the drink cold long enough to finish it.
- Sweet Potato Purée: This is what makes the foam thick and gives it that soft, earthy sweetness. Roasted and mashed sweet potato works, and so does canned purée (my recommendation). Use any leftovers to make my Sweet Potato Ice Cream!
- Cinnamon: Just a quarter teaspoon warms up the whole drink.
- Vanilla Extract: This rounds out the maple and cinnamon so the foam tastes finished.
- Vegan Half-And-Half: The fat is what lets the foam hold its shape. Full-fat coconut cream works just as well and makes it even richer.
See recipe card for quantities.
How To Make It:
Let me show you how easy it is to make this iced sweet potato maple latte!
- Sweeten the espresso: Brew one to two shots of espresso and stir the maple syrup in while it's still hot so it dissolves completely.
- Build the latte: Fill a tall glass with ice, pour the sweetened espresso over the top, add the oat milk, then stir.
- Blend the cold foam: Add the sweet potato purée, maple syrup, cinnamon, vanilla, and vegan half-and-half to a milk frother or a small blender, then blend until thick, smooth, and creamy.
- Top and serve: Spoon or pour the cold foam over the iced latte, sprinkle a little extra cinnamon on top if you want, and drink it right away.
Top Tips:
- Dissolve the Syrup While Hot: Maple syrup will sink straight to the bottom of a cold drink, so stir it into the espresso before you pour it over ice.
- Keep The Purée Smooth: Any strings or lumps in your sweet potato will stop the foam from setting up. Blend the purée on its own first if it isn't perfectly smooth.
- Use Cold Cream: Cold vegan half-and-half whips up thicker and faster than room temperature cream.
- Don't Over-Blend: Stop as soon as it looks thick and pourable. Going longer starts to break it back down.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Variations And Substitutions:
- Pumpkin Instead Of Sweet Potato: Swap in the same amount of pumpkin purée for a classic pumpkin-spice version, or try my iced pumpkin cream chai tea latte if you're a tea lover.
- Coconut Cream Version: Full-fat coconut cream makes the thickest foam of anything I've tried. But I prefer vegan half-and-half on a regular morning because it's lighter and lets the coffee come through.
- Add Pumpkin Pie Spice: Use it in place of the cinnamon for nutmeg, ginger, and clove all at once.
- Make it Sweeter: Add another half tablespoon of maple syrup to the foam if you like your coffee on the sweeter side.
Storage:
- Refrigeration: Store leftover cold foam in a sealed jar in the fridge for up to 3 days. The latte itself is best made fresh.
- Best Texture: Give the foam a quick shake or a few seconds in the frother before using it again, and it comes right back.
- Freezing: Freeze extra sweet potato purée in ice cube trays, then thaw a cube or two whenever you want to make this again.
Equipment:
- Milk Frother or Small Blender: For blending the sweet potato foam until it's thick and pourable.
- Espresso Maker: For brewing the shots that go under the foam.
- Tall Glass: For layering the ice, coffee, and foam so you can see all of it.
Recipe FAQs:
Yes, and it's what I reach for most of the time. Just make sure you're buying plain purée and not sweet potato pie filling, which already has sugar and spices in it.
Strong brewed coffee works. Use about a third of a cup of very strong coffee, or a double shot from a moka pot or an Aeropress, and cool it slightly before pouring it over the ice.
It's almost always the cream. Low-fat plant milks won't hold air, so you need a vegan half-and-half or full-fat coconut cream for the foam to stay on top. Cold cream helps too.
More Amazing Drinks To Try Next:
If you try this Iced Sweet Potato Maple Latte Recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Iced Sweet Potato Maple Latte
Equipment
Ingredients
Latte
- 1-2 shots espresso
- ½ tablespoon maple syrup
- ⅔ cup oat milk
- Ice
Sweet Potato Cold Foam
- 2 tablespoons sweet potato purée
- 1 tablespoon maple syrup
- ¼ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ¼ cup vegan half-and-half or full-fat coconut cream
Instructions
- Brew 1-2 shots of espresso. While it's still hot, stir in the maple syrup until completely dissolved.
- Fill a tall glass with ice. Pour the sweetened espresso over the ice, then add the oat milk and stir.
- Add the sweet potato purée, maple syrup, cinnamon, vanilla, and vegan half-and-half to a milk frother or small blender. Blend until thick, smooth, and creamy.
- Spoon or pour the sweet potato cold foam over the iced latte.
- Finish with a sprinkle of cinnamon, if desired, and enjoy.
Comments
No Comments