This iced pumpkin spice latte is made with real pumpkin, your choice of milk, and just a little maple syrup to sweeten. It blends up in about 5 minutes, so you can skip the drive through line and still get your fall coffee fix.
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Want it a little more decadent? Swap the maple syrup for caramel syrup and finish the glass with a caramel drizzle.
🛒 Ingredients
- Espresso – two shots per drink, or half a cup of strong brewed coffee. Cold brew works too and keeps the latte from watering down.
- Milk of choice – any milk works. Oat milk is our pick for a dairy free version since it blends up creamy and froths well.
- Pumpkin puree – plain canned pumpkin, not pumpkin pie filling. You only need a couple of tablespoons, so freeze the rest in portions.
- Maple syrup – just enough to sweeten and add its own cozy flavor. Swap in caramel syrup for a caramel pumpkin latte.
- Vanilla extract and pumpkin pie spice – the two that make it taste like the coffee shop version. No pumpkin pie spice? Use a mix of cinnamon, nutmeg, ginger, and a little clove.
- Pinch of sea salt – small but important. It sharpens the pumpkin and balances the sweetness.
- Toppings – ice, whipped cream, an optional caramel drizzle, and a dusting of pumpkin pie spice.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥤 How To Make An Iced Pumpkin Spice Latte Step By Step
- Add the espresso, milk, pumpkin puree, maple syrup, vanilla, pumpkin pie spice, and sea salt to a blender. Blend until bubbly and frothy, about 20 seconds.
- Give it a taste and blend in a little more maple or caramel syrup if you want it sweeter.
- Fill two tall glasses with ice and pour the latte over the top.
- Finish with whipped cream, a drizzle of caramel, and a pinch of pumpkin pie spice. Serve right away.
Prefer it warm and spiced with tea? Try the hot pumpkin chai latte instead.
Rita's Tip
Use cold coffee, not hot. If you pour warm espresso straight over ice it melts fast and you end up with a watery latte. Brew the espresso ahead and chill it, or keep a jar of cold brew in the fridge through the fall.
📋 Tips
- Blend, do not just stir – a quick blend is what gets the pumpkin fully smooth and puts the foam on top.
- Start light on the pumpkin – a tablespoon per drink is plenty. Too much and it tastes like pie filling instead of coffee.
- Do not skip the salt – one small pinch makes the pumpkin and spice taste fuller.
- Sweeten after blending – taste first, since milks and coffee strength vary, then add more syrup if it needs it.
🍱 Storage Instructions
- 🍱To Store. Blend the base without ice and keep it in an airtight jar in the fridge for up to 2 days. Shake well before pouring.
- 🧊To Serve Later. Pour the chilled base over fresh ice right before drinking so it stays cold and strong.
- ❄️Freezing. Freeze the base in an ice cube tray, then blend the cubes with a little milk for a frozen pumpkin spice latte.
Variations
- Caramel pumpkin spice latte – use caramel syrup instead of maple in the blender and add a caramel drizzle on top.
- Hot version – skip the ice, warm the milk before blending, and pour it straight into a mug.
- Dirty pumpkin chai – swap the espresso for a shot of strong chai, or add chai on top of the espresso.
- Extra creamy – top with a splash of cold foam made by frothing a little extra milk with a teaspoon of maple syrup.
What To Serve With An Iced Pumpkin Spice Latte
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📖Recipe
Iced Pumpkin Spice Latte
This iced pumpkin spice latte blends espresso, real pumpkin puree, and pumpkin pie spice, poured over ice and finished with whipped cream and an optional caramel drizzle. Dairy free with the milk of your choice, and ready in about 5 minutes. Makes 2 drinks.
Equipment
- tall glasses
Ingredients
- 4 shots espresso, or 1 cup strong brewed coffee, cooled
- 1 ½ cups milk of choice, oat milk froths well for a dairy free version
- 2 tablespoons pumpkin puree, not pumpkin pie filling
- 3-4 teaspoons maple syrup, or caramel syrup, plus more to taste
- 1 teaspoon pure vanilla extract
- ½ teaspoon pumpkin pie spice, plus more for topping
- 1 pinch fine sea salt
- ice
- whipped cream and caramel syrup, for topping, optional
Instructions
- Add the espresso, milk, pumpkin puree, maple syrup, vanilla, pumpkin pie spice, and sea salt to a blender. Blend until bubbly and frothy, about 20 seconds.4 shots espresso, 1 ½ cups milk of choice, 2 tablespoons pumpkin puree, 3-4 teaspoons maple syrup, 1 teaspoon pure vanilla extract, ½ teaspoon pumpkin pie spice, 1 pinch fine sea salt
- Taste and blend in a little more maple or caramel syrup if you want it sweeter.3-4 teaspoons maple syrup
- Fill two tall glasses with ice and pour the latte over the top.ice
- Finish with whipped cream, a drizzle of caramel, and a pinch of pumpkin pie spice. Serve right away.whipped cream and caramel syrup, ½ teaspoon pumpkin pie spice
Notes
- Swap in caramel syrup: Use caramel syrup in place of the maple syrup for a caramel pumpkin latte, then drizzle a little extra on top.
- Cool the coffee first: Warm espresso melts the ice fast and waters the drink down. Let it cool for a few minutes, or use cold brew.
- No blender: Whisk the pumpkin and spices with a splash of the espresso first to work out any lumps, then stir in everything else and froth the milk separately.
- Storage: Blend the base without ice and keep it in a jar in the fridge for up to 2 days. Shake well and pour over fresh ice. Do not freeze.
Nutrition
Calories: 150kcal
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