Iced Pumpkin Spice Latte
Make a cozy iced pumpkin spice latte at home with real pumpkin, warm spices and your favorite milk – an easy, budget‑friendly fall treat in a chilled glass.
Equipment
- Espresso Machine
Ingredients
For 1 tall glass
- 120-150 ml strong brewed coffee, cooled
- 120-150 ml cold milk or plant milk
- ice cubes
For the pumpkin spice mix
- 1-1.5 tbsp pumpkin purée (not pumpkin pie filling)
- 1-2 tbsp sugar, maple syrup, or honey
- 1/4 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1 small pinch ground nutmeg
- 1 small pinch ground ginger
- 1 tiny pinch salt (to round the flavor)
Optional toppings
- whipped cream
- extra cinnamon or pumpkin spice for dusting
Instructions
- Brew your coffee a bit stronger than usual. Pour the hot coffee into a heat‑safe glass or jug and let it cool to room temperature.
- In a small jar, glass, or bowl, add the pumpkin purée, sugar or syrup, vanilla, cinnamon, nutmeg, ginger, and a tiny pinch of salt. Stir until the mixture looks smooth and glossy.
- Pour your cooled coffee into a larger glass or small jug with enough room for stirring. Add the pumpkin spice base and mix well with a spoon or a small whisk until it looks mostly combined.
- Fill a tall glass with plenty of ice cubes. Pour the pumpkin‑coffee mixture over the ice, leaving space at the top for milk. Top up with your cold milk or plant milk, then gently stir so the colors swirl together into a creamy light brown.
- If you want café‑style drama, add a swirl of whipped cream on top and dust it with cinnamon or pumpkin spice. You can drizzle a little maple syrup or caramel over the cream for extra autumn vibes.
Tried this recipe?Let us know how it was!
