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Easy Iced Pumpkin Latte Recipe
Ash Tyrrell

Easy Iced Pumpkin Latte Recipe

I started making this iced pumpkin latte at home the first week the weather cooled off, and I honestly haven't looked back since. I used to spend way too much on the coffee shop version, only to feel like I'd swallowed a spoonful of sugar syrup by the last sip.
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Total Time 5 minutes
Servings: 1
Ingredients Method Notes

Ingredients
  

  • 2 shots of espresso or ½ cup strongly brewed coffee — the base of your latte, use whatever brew method you already have
  • 1 cup milk any kind — dairy, oat, or almond milk all work, just pick your favorite creaminess level
  • 1 tablespoon pumpkin purée — use pure pumpkin not pumpkin pie filling, which is loaded with added sugar
  • 2 teaspoons maple syrup — a natural sweetener that also deepens the fall flavor add more to taste
  • ½ teaspoon vanilla extract — rounds everything out and makes the pumpkin taste warmer
  • ¼ teaspoon pumpkin pie spice — this is where all that cozy cinnamon-nutmeg flavor comes from
  • pinch of fine sea salt — brings out the sweetness without needing extra sugar
  • ice as needed — the more you use, the colder and more diluted your latte will be
  • whipped cream optional — a fun finishing touch if you want it to feel extra indulgent

Method
 

  1. Start by brewing your espresso shots or strong coffee using your preferred method. Let it sit for a few minutes so it isn't piping hot anymore, since adding it hot to the other ingredients can throw off the texture.
  2. Add the brewed coffee, milk, pumpkin purée, maple syrup, vanilla extract, pumpkin pie spice, and salt into a blender. Pulse everything together for about fifteen seconds until it looks smooth and slightly frothy on top.
  3. Give your latte a quick taste before pouring it over ice. If you want it sweeter, stir in a touch more maple syrup, and if the pumpkin flavor feels too mellow, add a small extra pinch of spice.
  4. Fill a tall glass about halfway with ice cubes, then pour your blended pumpkin latte mixture right on top. Give it a light stir so everything settles evenly around the ice.
  5. Finish your glass with a swirl of whipped cream and a light dusting of pumpkin pie spice if you're feeling fancy. Pop in a straw and enjoy it right away while it's still cold and frothy.

Notes

  • I always let my coffee cool for a few minutes before blending, otherwise the ice melts too fast and waters everything down.
  • I freeze leftover coffee into ice cubes ahead of time, which keeps my latte from turning watery as it sits.
  • I use oat milk most days since it blends into a naturally creamy froth without any dairy.
  • I taste my latte before adding whipped cream, since the topping alone adds plenty of extra sweetness.
  • I keep a jar of pumpkin pie spice mixed and ready to go, so I'm never digging through five different spice jars.