Start your day with an iced pumpkin spice latte made with a homemade pumpkin spice syrup featuring real pumpkin and pumpkin pie spice. Make the syrup once and make this all week long!
Craving another coffee? Try this pumpkin cream cold brew or iced cinnamon dolce latte.
Table of Contents
- Why You’ll Love this Iced Pumpkin Spice Latte
- Ingredients You Need
- Best Espresso for Lattes
- How to Make an Iced Pumpkin Spice Latte
- Expert Recipe Tips
- Recipe FAQs
- How to Prep and Store
- More Starbucks Copycat Recipes
- Feels like Breakfast on the Beach!
- Why You’ll Love This Smoothie Bowl
- Ingredients You’ll Need
- How to Make a Coconut Smoothie Bowl
- How to Get the Texture Right
- Coconut Smoothie Bowl Toppings
- FAQS
- Coconut Smoothie Bowl Recipe
- Tips for Thick Smoothie Bowls
- Prep and Storage Tips
- More Smoothie Recipes
- Iced Pumpkin Spice Latte Recipe
This copycat Starbucks iced pumpkin spice latte is just like the coffee shop version, but it’s made with natural ingredients and REAL pumpkin flavor.
You can’t go wrong with an iced latte or pumpkin cream cold brew in the fall. The cozy spices and sweet pumpkin flavor is the perfect pick-me-up.
And just like this iced caramel latte, make the homemade syrup once and you have enough for coffees all week.
Ingredients You Need
Here are the simple ingredients for this iced pumpkin spiced latte. Skip to the recipe card for exact measurements.
- Pumpkin: make sure you grab real pumpkin puree (not pumpkin pie filling).
- Sweetener: I used maple syrup, but granulated sugar or monk fruit sweetener are great options too.
- Vanilla extract: this adds more sweet flavor.
- Pumpkin pie spice: I use pre-made in the spice section and it has so much fall flavor for this time of year.
- Coffee or espresso: I have a stovetop espresso maker for $20 that works well. You could also use cold brew coffee or make really strong brewed coffee in a traditional coffee maker or a french press.
- Milk: Any milk works!
- Whipped cream: the Starbucks version usually has a dollop of whip, but you can omit this if you aren’t feeling it.
Do you have extra pumpkin puree? Use it to make a pumpkin spice white russian, pumpkin cookies, or pumpkin cinnamon rolls.
Best Espresso for Lattes
- Espresso: this is my first choice because we love a good shot of espresso. We have a $20 stovetop espresso maker that does the trick but I also love our Breville espresso machine.
- Cold brew: this takes a little longer to make (like 18 hours longer), but it’s super simple and worth it in the end. The slow brew pulls all the great coffee flavor from the beans. Here’s a great how-to post with all the info you need.
- Strong brewed coffee: this works in a pinch, just brew a very strong pot of coffee and cool it down slightly.
How to Make an Iced Pumpkin Spice Latte
Here are the simple steps with photos to make a homemade iced pumpkin spice latte. Skip to the recipe card for the full recipe.
Step 1. Pumpkin Spice Syrup. Simmer ingredients over medium-low heat for 10-12 minutes until it dissolves.
Step 2. Blend with Milk. Use a hand frother or spoon to mix the pumpkin spice syrup with your favorite milk.
Step 3. Pour Over Ice. Pour the pumpkin spice mixture over ice.
Step 4. Add Espresso. Brew your favorite espresso and mix it with the milk. Alternately, pour the espresso over ice then add the milk mixture.
Expert Recipe Tips
- Make the syrup ahead of time to have a quick pumpkin spice iced latte all week. Store it in an airtight container for up to 7 days in the fridge.
- Use a handheld frother to mix the milk and pumpkin syrup. You could also use a cocktail shaker with ice to chill the drink it pour it over ice.
- Use the same simple syrup to make a hot latte with steamed milk and espresso.
- Add whipped cream to the top with a dash of cinnamon if desired.
- Serve your PSL with gluten free biscotti.
Serve it with healthy pumpkin coffee cake, overnight waffle casserole, almond flour banana bread, healthy banana muffins or banana baked oatmeal.
Recipe FAQs
Yes! Use nonfat milk and omit the whipped cream. You can also use less pumpkin syrup or make the pumpkin syrup with monkfruit sweetener instead of regular sugar.
In my opinion, an iced PSL is like a taste of fall in a glass. It has all of the warm pumpkin pie spices and pumpkin flavor, but you can still enjoy it on a hot day when the weather is still turning. This homemade pumpkin latte is sweet, but not too sweet like a lot of the coffee shops tend to make them.
A tall iced pumpkin spice latte has 75mg of caffeine while a grande has about 150mg. There’s about 64mg of caffeine in a shot of espresso, so you can customized this homemade version to include as much caffeine as you’d like. I recommend one or two shots for this recipe.
Don’t let me stop you! Froth up some hot steaming milk with the pumpkin spice syrup and pour your espresso right in. It’s dang good both ways.
How to Prep and Store
Make-ahead: make a batch (or a double batch) of the pumpkin spice syrup and store it in the fridge for up to a week. All you have to do is blend the milk and make your espresso when you’re ready to whip up a latte.
Storage: store any leftover latte in the fridge for up to 3 days. I recommend removing any icee from the latte before placing it in the fridge so it doesn’t melt and water it down. You could also blend the pumpkin spice syrup and milk together and store that separately before mixing in with the coffee.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Iced Pumpkin Spice Latte
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Ingredients
Pumpkin Spice Syrup
- 1/2 cup pumpkin puree (fresh or canned)
- 1/2 cup granulated sugar, maple syrup or monk fruit sweetener
- 2 teaspoons vanilla extract
- 1 1/2 cups water
- 2 teaspoon pumpkin pie spice see nots for making your own
Iced Pumpkin Latte (16 ounces)
- 1 cup ice
- 1-2 shots of espresso or 1/2 cup very strong brewed coffee
- 3 tablespoons pumpkin spice syrup (recipe above)
- 1 cup milk any kind
Instructions
Homemade pumpkin spice syrup
- Add all of the ingredients to a small saucepan over medium high heat and bring to a boil. Reduce the heat to medium low and simmer, uncovered, for 10-12 minutes, stirring ever 2-3 minutes so it doesn’t burn.
- Remove the syrup from the heat and allow to cool slightly. You can store it in the fridge to speed up cooling and or seal the lid and save for up to 2 weeks.
Iced Pumpkin Spice Latte
- Add the milk to a tall glass or measuring cup then pour in 3 tablespoons of the pumpkin spice syrup. Use a hand frother to blend it together until frothy (a spoon works too, it just won’t be frothy).
- Add ice cubes to a tall drinking glass then pour the pumpkin spice milk mixture on top. Finish by pouring the espresso (or coffee) on top then stir to combine. Top with whipped cream, if desired, and sprinkle with a little more pumpkin pie spice.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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The notes say it may the sauce may seem thick but mine was very thin, after boiling and simmering. Is 1.5 cups water the correct amount?
This is one of the best drinks I’ve ever had!!!
Soo glad you think so!! We are obsessed!
Currently making this and seems very thin. Wondering the same thing?
Hey there! Yes, it is correct. Take a look at the video in the recipe card to get an idea of what it should look like after it’s cooked down. I’m guessing you just need to let it simmer and reduce longer. Every stove is different and so go off how it looks rather than the time!