Iced pumpkin spice latte
My favourite iced pumpkin latte recipe is made with real pumpkin. The fall flavours blend smoothly with the espresso, ice and your choice of milk! Top with coconut whipped cream for a coffee lover dessert.
It’s that time of year again where we enjoy all the pumpkin recipes.
Making this drink at home is more affordable than stopping for the coffee shop version. This recipe doesn’t require an espresso machine to prepare! I also love that helps me save money by using simple, real ingredients.
And! It’s dairy free, gluten free and vegan. What could be a better way to bring in pumpkin spice season.
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Ingredients for an iced pumpkin latte
- Milk: I like to use oat milk so it’s dairy free. You can use coconut milk or soy milk. Depending on your dietary needs, you could also use whole milk.
- Ice…: Let’s be real here. We all knew this was an ingredient.
- Espresso: Use espresso shots, my easy to make espresso substitute, strong brewed coffee or cold brew coffee.
- Whipped cream: I use coconut whipped cream for a dairy-free option.
- Real pumpkin puree: I use homemade, but you can easily use canned (note that pumpkin pie filling is different since it includes sweeteners and spices).
- Sugar: Brown and white sugar. Use maple syrup for a natural sweetener.
- Vanilla extract
- Pumpkin pie spice: ground cinnamon, nutmeg, ginger and cloves.
- Salt: Brings out the flavours.
How to make an Iced Pumpkin Latte
In order to make this homemade iced pumpkin spice latte, you need pumpkin spice syrup, espresso, milk, coconut whipped cream and pumpkin spice topping.
My simple recipe includes how to make enough pumpkin syrup for two-three iced drinks. You can make a full recipe using my dairy free pumpkin syrup recipe. That way you can enjoy making iced lattes all week!
How to assemble the Latte
The proper mixing order is to prepare the espresso shots, add the ice and syrup to a tall glass. Pour the espresso over the ice and mix it with the syrup and then pour in your milk. And top it with whipped cream and pumpkin pie spice.
You can throw the pumpkin syrup and milk together in a blender to make sure the pumpkin puree is smooth and combined. Or make sure to mix well once you’ve added the milk to your iced drink.
What’s in a Starbucks Iced Pumpkin Latte?
Since this drink was originally made popular by the ‘Bucks’, I studied their ingredients while creating my recipe.
In a 16 oz Starbucks Iced Pumpkin latte the ingredients are: 2% milk, ice, 4 pumps pumpkin sauce, 2 shots brewed espresso (signature espresso), whipped cream and pumpkin spice topping.
Pumpkin Spice Sauce
The Starbucks pumpkin spice syrup is actually called a ‘pumpkin spice sauce’. It contains sugar, condensed skim milk, pumpkin purée, fruit and vegetable juice for colour, natural flavours, annatto, salt and potassium sorbate.
The Starbucks pumpkin syrup contains a fair amount of sugar. With my recipe you can customize the sweetness level to your taste.
Starbucks Pumpkin Spice Topping & Whipped Cream
Their pumpkin topping contains cinnamon, ginger, nutmeg, clove and the oh so tasty sulfiting agents.
The whipped cream Starbucks uses to top an iced latte contains cream, mono and diglycerides, carrageenan and their vanilla syrup (sugar, water, natural flavours, potassium sorbate and citric acid).
How Many Calories & How Much Caffeine?
A grande 16 oz iced PSL from Starbucks contains 370 calories and has 150 mg of caffeine.
Do I need to froth my milk?
I am here to tell you, as a former Starbucks barista, that we never frothed cold milk for iced lattes. Frothing your milk would be good to do if you’re not adding whipped cream.
Substitutions & Tips
Espresso or Espresso Substitute: 1/3-1/2 cup coffee brewed at double strength like this iced coffee.
White Sugar: Use honey or pure cane sugar.
Brown Sugar: Dark brown sugar, coconut sugar or maple syrup for a great sugar free option.
Pumpkin Pie Spice Mix: Use 1/2 teaspoon cinnamon, 1/8 teaspoon of each nutmeg, ginger and ground cloves or allspice.
Using Leftover Pumpkin puree
You most likely opened a whole can of pumpkin purée. And now you wondering what to do with it. have no fear we won’t waste it!
An easy way to store it is in the fridge for up to a week.
Or it freezes well. I’ve kept my homemade purée frozen for up to a year. Simply divide into portion sizes you will use, place in freezer bags and then freeze.
Iced Pumpkin Latte Recipe
Iced Pumpkin Latte
- 1 heaping cup ice cubes
- 2-4 TBSP pumpkin spice sauce recipe below or use pumpkin spice syrup
- 2 shots of espresso or ⅓ cup espresso substitute*
- ⅔ cup cold oat milk** or use any milk
- Coconut whipped cream & extra pumpkin spice
Pumpkin Spice sauce:
- 3 TBSP of Pumpkin purée
- 2 TBSP white sugar
- 2 TBSP packed brown sugar
- 5 TBSP oat milk or coconut, or use regular milk if you don’t need dairy free)
- 1/2 tsp pumpkin pie spice or use spices listed for homemade pumpkin pie spice in notes
- ½ tsp vanilla extract
- 1/8 tsp salt
For the Pumpkin spice sauce:
- Measure all ingredients, except vanilla, into a small saucepan and mix together. Bring to a boil over medium high heat. Remove from heat and mix in vanilla. Use half of or 2-4 TBSP for this recipe.
How to make the iced pumpkin spice latte:
- Prepare a tall glass by adding ice to it and place it in the freezer (optional)
- Make your espresso shots/⅓ cup of espresso substitute (instructions to make in notes).
- Remove glass from freezer. Pour the syrup over the ice, add in the espresso/strong coffee.
- Top with ⅔ cup of milk* (instructions to froth in notes) and stir well to combine.
- Garnish with some coconut whipped cream and some pumpkin pie spice.