Description
There’s something absolutely magical about that first sip of fall in a glass, and trust me, this iced pumpkin spice latte is pure autumn bliss! This recipe combines rich espresso with creamy milk and the most incredible homemade pumpkin spice syrup that’ll have you making this drink on repeat.
Ingredients
Scale
- 1/2 cup water
- 1/2 cup brown sugar (or maple syrup for refined sugar-free option)
- 3 tablespoons pumpkin puree
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Pinch of ground cloves
- Pinch of salt
- 2 shots espresso (or 1/2 cup strong cold brew coffee)
- 3-4 tablespoons pumpkin spice syrup (adjust to taste)
- 3/4 cup milk of choice (I love oat milk for extra creaminess)
- Ice cubes
- Whipped cream for topping (optional)
- Extra cinnamon for sprinkling
Instructions
- In a small saucepan, combine water, brown sugar, pumpkin puree, and all the warm spices
- Whisk everything together until smooth, then bring the mixture to a gentle boil over medium heat
- Reduce heat to low and let the syrup simmer for 5-7 minutes, stirring occasionally
- The mixture should thicken slightly and become fragrant
- Remove from heat and stir in vanilla extract. Let it cool completely before using
- Brew your espresso shots or prepare strong cold brew coffee
- Let the coffee cool to room temperature if using hot espresso
- Fill a large glass with ice cubes
- Add the cooled espresso or cold brew, followed by 3-4 tablespoons of your homemade pumpkin spice syrup
- Pour in the milk slowly, leaving some room at the top
- Give everything a good stir to combine all the flavors
- Top with whipped cream if desired and sprinkle with a dash of cinnamon or pumpkin pie spice for that perfect finishing touch
Notes
Store the pumpkin spice syrup in an airtight container in the refrigerator for up to one week. You can make a big batch ahead of time! Consider freezing some of the syrup in ice cube trays for extra convenience.