Go Back
–+ servings
iced pumpkin spice latte recipe
Print Recipe
5 from 2 votes

Iced Pumpkin Spice Latte

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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Drinks
Cuisine: American
Diet: Gluten Free
Keyword: pumpkin, pumpkin spice, starbucks
Servings: 1 iced coffee (16 ounces)
Author: Molly Thompson

Equipment

  • Coffee maker or espresso maker
  • Handheld Frother optional

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 (oat milk, whole milk, 2%, coconut, almond milk etc.)

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.

Video

Notes

Homemade pumpkin pie spice: 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, ¼ teaspoon ground ginger
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. 
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.
*Nutrition information is based on a latte made with unsweetened almond milk
 

Nutrition

Serving: 16ounces | Calories: 163kcal | Carbohydrates: 31.7g | Protein: 2g | Fat: 3.1g | Sodium: 198.3mg | Fiber: 1g | Sugar: 25.5g | Vitamin A: 351IU | Vitamin C: 1.5mg