Iced Pumpkin Spice Latte
This homemade Iced Pumpkin Spice Latte recipe is the perfect way to get the coffee shop version right at home! You’ll not only save money, but you’ll be using wholesome ingredients that’ll make you, and your wallet, feel refreshed!
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This Iced Pumpkin Spice Latte is full of fall spices and uses real pumpkin to give it its authentic pumpkin flavor. An iced pumpkin latte that you may get at a chain coffee store is going to be full of sugar and questionable syrups. Our latte is sweetened naturally with maple syrup!
This is a great recipe to use up any leftover pumpkin puree, too. If you are looking to use a dairy-free milk, almond, oat, or coconut milk can all be a great option.
An underrated advantage of making your own homemade pumpkin spice latte is that you can get all the amazing fall flavors of this delicious drink any time of year! No longer do you have to wait and wait for your local coffee shop to announce that the drink is back for a short time.
Why You’ll Love This Recipe:
Signature Fall Flavor: Made with real pumpkin puree, pumpkin pie spice, and maple syrup for that classic autumn taste.
Quick and Easy: Ready in under 5 minutes with simple ingredients you probably have at home.
Naturally Sweetened: Maple syrup gives this drink a rich, earthy sweetness without refined sugar.
Cool and Refreshing: All the cozy pumpkin spice vibes in a chilled, iced version perfect for warmer days.
Customizable: Use your favorite milk, adjust the sweetness, or top with whipped cream for a coffeehouse-style treat at home.
Budget-Friendly: Skip the coffee shop and enjoy a delicious, homemade version for a fraction of the price.
Ingredients to Make Iced Pumpkin Spice Latte:
- espresso or strong coffee: Freshly brewed espresso gives that bold coffee flavor. Strongly brewed coffee works too if you don’t have an espresso machine.
- pumpkin purée: Use 100% pure pumpkin (not pumpkin pie filling) for real pumpkin flavor.
- maple syrup: Naturally sweetens the drink and adds a warm, rich note. Adjust to taste.
- vanilla extract: Adds a smooth, aromatic touch that pairs perfectly with the pumpkin and spices.
- pumpkin pie spice: A classic blend of cinnamon, nutmeg, ginger, and cloves that brings the cozy fall flavor.
- milk: Use any milk you like, whole milk makes it creamier, while almond, oat, or coconut milk keep it dairy-free.
- whipped cream (optional): Adds a fun, coffeehouse-style finish. Use dairy or coconut-based whipped cream.
How to Make Iced Pumpkin Spice Latte:
- In a small bowl or cup, whisk together the pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice until smooth.
- Stir the pumpkin mixture into the freshly brewed espresso or strong coffee until well blended.
- Fill a glass with ice cubes. Pour in the pumpkin espresso mixture.
- Top with your choice of milk and stir gently to combine.
- Finish with a dollop of whipped cream and a sprinkle of cinnamon if desired.
Recommended Equipment
Recipe Notes & Tips:
- Blend for a frothy texture: Add everything to a blender with ice for a creamy, café-style iced latte.
- Adjust sweetness: Taste and add more maple syrup if you like it sweeter, or reduce it for a lighter drink.
- Chill your espresso: Let the coffee or espresso cool for a few minutes before assembling to prevent too much ice melt.
- Make it dairy-free: Use almond, oat, or coconut milk, and top with coconut whipped cream if desired.
- Garnish it up: Sprinkle extra pumpkin pie spice or cinnamon on top of the whipped cream for a pretty (and tasty) finish.
- Double the recipe: This easily scales up if you want to make a batch for two or more.
Serving Suggestions:
How to Store:
Refrigerate: If you have leftovers, store the mixed coffee and pumpkin base (without ice) in an airtight jar or container in the fridge for up to 2 days. Add fresh ice and milk when ready to serve.
Meal prep tip: Make a double batch of the pumpkin-coffee mixture ahead of time. Keep chilled and pour over ice with milk whenever you want a quick latte.
Avoid storing with ice: The ice will melt and water down the drink, so it’s best to add ice right before serving.
FAQs:
Yes! Cold brew works great and gives a smoother, less acidic flavor. Use about ½ cup of strong cold brew in place of the espresso.
It’s lightly sweetened with maple syrup. You can easily adjust the amount to your taste, add more for a sweeter drink or less for a subtle touch.
Absolutely! Use plant-based milk like almond, oat, or coconut milk, and skip or replace whipped cream with a dairy-free version.
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Iced Pumpkin Spice Latte
Ingredients
- 2 shots fresh brewed espresso,
- 2 tablespoons pumpkin puree
- 2 tablespoons maple syrup
- ¼ teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
- 1 cup milk
Instructions
- In a small bowl or cup, whisk together the pumpkin puree, maple syrup, vanilla extract, and pumpkin pie spice until smooth.
- Stir the pumpkin mixture into the freshly brewed espresso or strong coffee until well blended.
- Fill a glass with ice. Pour in the pumpkin espresso mixture.
- Top with your choice of milk and stir gently to combine.
- Finish with a dollop of whipped cream and a sprinkle of cinnamon if desired.
Notes
- Blend for a frothy texture: Add everything to a blender with ice for a creamy, café-style iced latte.
- Adjust sweetness: Taste and add more maple syrup if you like it sweeter, or reduce it for a lighter drink.
- Chill your espresso: Let the coffee or espresso cool for a few minutes before assembling to prevent too much ice melt.
- Make it dairy-free: Use almond, oat, or coconut milk, and top with coconut whipped cream if desired.
- Garnish it up: Sprinkle extra pumpkin pie spice or cinnamon on top of the whipped cream for a pretty (and tasty) finish.
- Double the recipe: This easily scales up if you want to make a batch for two or more.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: 160
Total Fat: 6g
Saturated Fat: 3.5g
Cholesterol: 20mg
Sodium: 75mg
Total Carbohydrates: 21g
Dietary Fiber: 1g
Sugars: 17g
Protein: 6g
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