Iced Pumpkin Spiced Latte I’m Completely Obsessed With This Fall Drink
Have you ever wanted to capture all the cozy flavors of fall in a single, refreshing drink? This Iced Pumpkin Spiced Latte is precisely what your chilly mornings have been missing. With the perfect blend of warming spices and cool creaminess, it’s a seasonal treat I find myself craving again and again.
I first discovered this recipe when I needed a break from the usual hot coffee routine. Now, the Iced Pumpkin Spiced Latte is my go-to pick-me-up as the leaves turn and the air gets crisp. Ready to make this fall favorite your new obsession, too? Let’s dive in.
Why I Can’t Stop Making These Cookies
- Perfect balance of spiced pumpkin flavor and rich espresso, just enough sweetness without overpowering.
- Uses pantry staples like pumpkin puree and common spices, making it easy and convenient.
- Kid-friendly option when made with decaf espresso or strong brewed coffee instead.
- A seasonal crowd-pleaser that feels indulgent but is surprisingly light and refreshing.
- Great for entertaining or as an afternoon treat to celebrate fall vibes.
What Type of Pumpkin Should I Use?
For the best Iced Pumpkin Spiced Latte, use pure pumpkin puree rather than pumpkin pie filling. Pure pumpkin is natural and unsweetened, allowing you to control the sweetness and spices in your drink. If you have only canned, look for labels that say “100% pumpkin” with no additives.
Fresh pumpkin can work if you have time to roast and puree it yourself, but canned puree gives a more consistent texture and flavor. Avoid frozen pumpkin unless fully thawed and drained of excess liquid to prevent your latte from becoming watery.
Options for Ingredient Alternatives
- Butter or oil: Use melted coconut oil for a dairy-free, creamier texture (chill the drink a bit longer for the best consistency).
- Coffee: swap espresso for strong brewed coffee or cold brew if preferred.
- Milk: any milk works, whole milk for creaminess; almond, oat, or soy for dairy-free versions.
- Sweeteners: maple syrup, honey, or agave can replace simple syrup or granulated sugar.
- Spices: swap classic pumpkin spice mix for individual cinnamon, nutmeg, ginger, or clove to customize flavor profile.
- Vanilla extract can be replaced with almond extract for a different but delightful twist.
The Biggest Challenges While Baking
While this recipe is a drink rather than baking, making a smooth and flavorful Iced Pumpkin Spiced Latte comes with a few essential tips:
- Mix the pumpkin puree well before measuring to avoid lumps or clumps in the latte.
- Use chilled coffee or espresso to keep the latte from melting ice too fast and diluting flavor.
- Sweeten gradually and taste as you go to avoid overly sweet or bland results.
- Fold whipped cream or dairy alternatives in gently last for a light, foamy top without breaking.
- Use fresh spices for the brightest flavor; ground spices lose punch over time.
Storage & Freezing Instructions
Iced Pumpkin Spiced Latte is best enjoyed fresh, but can be stored covered in the refrigerator for up to 24 hours. Shake well before drinking if ingredients have settled or separated.
You can prepare the pumpkin-spice syrup or pumpkin cream mixture ahead and store it in a sealed jar, refrigerated for up to 1 week. Coffee or espresso freezes well in ice cube trays to help chill without watering down the drink.
Avoid freezing the finished latte as the texture will change once thawed.
Estimated Nutrition
For the whole batch (makes about two servings):
- Calories: 280–320 total
- Fat: 8–12 grams
- Carbohydrates: 40–45 grams
- Protein: 6–8 grams
- Sugar: 30–35 grams
Per serving, expect roughly 140–160 calories with 4–6 grams of fat and a moderate sugar content depending on the sweeteners used.
Ingredients
- 1 cup chilled espresso or strong brewed coffee (240 ml)
- 1/2 cup pumpkin puree (125 g)
- 1/2 cup milk of choice (whole, almond, oat, etc.) (120 ml)
- 2 tablespoons simple syrup or sweetener of choice (30 ml)
- 1 teaspoon pumpkin spice mix
- 1/2 teaspoon vanilla extract
- Ice cubes, as needed
- Whipped cream or non-dairy topping, for garnish (optional)
- Ground cinnamon or nutmeg, for dusting (optional)
Step-by-Step Instructions
- Brew espresso or coffee and chill thoroughly before starting.
- In a small bowl or jar, whisk together pumpkin puree, milk, simple syrup, pumpkin spice, and vanilla extract until smooth.
- Fill two tall glasses halfway with ice cubes.
- Pour the chilled espresso or coffee evenly over the ice.
- Slowly add the pumpkin mixture on top and stir gently to combine layers without losing the frothy texture.
- Top with whipped cream or non-dairy topping if desired.
- Dust with a pinch of cinnamon or nutmeg for an extra festive touch and serve immediately.
Tips, Variations & Serving Ideas
- For a stronger pumpkin flavor, add an extra tablespoon of pumpkin puree or pumpkin spice.
- Swap ice cubes with coffee ice cubes to avoid watering down your latte.
- Add a splash of flavored syrup like caramel or hazelnut for a sweeter treat.
- Try using oat milk for a naturally sweet, creamy texture that complements pumpkin perfectly.
- Underwhip the cream topping for a lighter, less dense finish.
- Serve in clear glasses to show off the beautiful layers and swirls.
- Make a batch of pumpkin spice syrup in advance to speed up your morning routine.
FAQs
Q: Can I make this drink hot instead of iced?
A: Yes! Omit the ice cubes and heat the milk and pumpkin mixture, then combine with hot coffee.
Q: Is this recipe vegan-friendly?
A: Absolutely! Use dairy-free milk and whipped cream alternatives, and opt for a plant-based sweetener.
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: It’s best to avoid pie filling because it contains added sugars and spices that can overpower the latte.
Save This for Later (Pinterest)
If you love cozy fall flavors as much as I do, save this Iced Pumpkin Spiced Latte recipe on Pinterest to have it ready whenever pumpkin cravings hit. Please share with friends who need a little seasonal treat, they’ll thank you!
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