Go Back
–+ servings

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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Servings 2 drinks
Calories 150 kcal

Equipment

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
Tried this recipe?Let us know how it was!