Iced Pumpkin Spice Latte
This quick and easy homemade Iced Pumpkin Spice Latte uses real pumpkin puree and warm spices for a rich, creamy flavor that beats any coffee shop version. Ready in under 10 minutes and completely customizable, it's the perfect affordable fall treat.
Equipment
- Small saucepan
- Whisk
- Espresso Machine - or Moka pot
- Fine-mesh strainer
- Glass jar with lid - or airtight container for storing syrup
- Tall drinking glass
- Handheld milk frother - optional, for frothing cold milk
- Measuring spoons
- Measuring cups
- Long spoon or stir stick
Ingredients
For the Pumpkin Spice Syrup (makes about 1 cup / 240 ml)
- 1/2 cup water - 120 ml
- 1/2 cup granulated sugar - 100 g
- 3 tablespoons pure pumpkin puree - 45 g, not pumpkin pie filling
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 teaspoon pure vanilla extract
For Each Iced Pumpkin Spice Latte
- 2 shots espresso - about 2 oz or 60 ml, or 1/2 cup / 120 ml very strong brewed coffee
- 3 tablespoons pumpkin spice syrup - 45 ml, adjust to taste
- 3/4 cup cold milk - 180 ml, whole milk or oat milk recommended
- 1 cup ice - about 8-10 cubes
- whipped cream - for topping, optional
- ground cinnamon or pumpkin spice blend - for garnish, optional
Instructions
- In a small saucepan, combine water and sugar over medium heat. Whisk continuously until sugar dissolves, about 2 minutes.
- Add pumpkin puree and whisk until completely smooth. Stir in cinnamon, ginger, nutmeg, and cloves.
- Bring mixture to a gentle simmer and cook for 3 to 4 minutes, stirring frequently, until slightly thickened.
- Remove from heat, stir in vanilla extract, and strain through a fine mesh strainer into a glass jar. Cool completely to room temperature.
- Brew 2 shots of espresso or 1/2 cup of very strong coffee. Let it cool for 1 to 2 minutes.
- Fill a tall glass with ice and add 3 tablespoons of cooled pumpkin spice syrup over the ice.
- Pour the cooled espresso over the syrup and ice, then add cold milk. Stir well to combine.
- Top with whipped cream and a pinch of cinnamon or pumpkin spice blend if desired. Serve immediately.
Notes
- Let the espresso cool: Hot espresso poured over ice melts it too quickly. Give it 1 to 2 minutes to cool before assembling.
- Don't skip straining: Straining removes fibrous pumpkin texture, giving you a smooth syrup that blends seamlessly.
- Use full-fat or oat milk: Whole milk or oat milk produces the richest, creamiest result. Oat milk froths beautifully and complements the spices.
- Make the syrup ahead: It stores in the refrigerator in a sealed container for up to 2 weeks. Double the batch for the week.
- Adjust sweetness: Use less sugar in the syrup (1/3 cup / 65 g instead of 1/2 cup) or reduce the syrup per drink to 1-2 tablespoons.
- Try dairy-free options: Oat milk, almond milk, or coconut milk all work well. Oat milk is particularly creamy.
- Make it hot: Use the same syrup to make a hot latte by steaming or heating the milk and serving in a warm mug.
- Extra spicy version: Add a small pinch of cayenne pepper or 1/4 teaspoon of cardamom to the syrup for a bolder flavor.
- Brown sugar swap: Substitute brown sugar for white sugar in the syrup for a deeper, molasses-tinged sweetness.
- Prep ahead: Combine cooled espresso and syrup (without ice or milk) in a sealed jar and refrigerate for up to 24 hours. Add ice and milk right before serving.