Refreshing Cold Pumpkin Spice Iced Latte

This Refreshing Cold Pumpkin Spice Iced Latte is made with real pumpkin puree, a homemade pumpkin spice syrup, cold milk, and espresso poured over ice.

It tastes like the coffee shop version, minus the long line and the price tag.

I make this one on warm fall afternoons when I want something pumpkin-flavored but don’t want a hot drink.

It also works as an easy way to use up leftover pumpkin puree from another recipe.

Pair it with a slice of Pumpkin Blondies with Chocolate Chip and Pecans for an afternoon treat, or serve it alongside Mini Pumpkin Spice Cheesecakes if you’re hosting a fall get-together.

If pumpkin spice season is your favorite time of year, these are worth trying too:

• Mini Pumpkin Spice Cheesecakes
• Pumpkin Blondies with Chocolate Chip and Pecans
• Pumpkin Chocolate Swirl Brownies
• Pumpkin Puree Cream Cheese Muffins

Ingredients You’ll Need

Real pumpkin puree whisked right into the syrup mixture gives this a rounder, more authentic pumpkin flavor than syrup alone. Whisking the pumpkin, syrup, and spice into the espresso first (before it touches the milk) keeps everything from clumping at the bottom of the glass.

Important Recipe Notes

• Cool the espresso before mixing. Hot espresso poured straight over ice melts it fast and waters down the drink. Let it cool for a few minutes, or make it ahead and refrigerate it.
• Whisk the pumpkin mixture with the coffee, not the milk. Pumpkin puree doesn’t dissolve well in cold milk on its own. Mixing it into the coffee first, where it can combine with the warmer liquid and syrup, gives a much smoother result.
• Use real pumpkin puree, not pie filling. Pie filling already has sugar and spices added, which will throw off the sweetness balance in this recipe.
• No espresso machine, no problem. Strong brewed coffee, cooled, works just as well if you don’t have an espresso maker. Just use double the usual grounds when brewing so it’s concentrated enough.
• Storage. The pumpkin syrup mixture (without the milk or ice) keeps in the fridge for up to a week, so you can make it ahead and just build the drink fresh each time.

• Adjust the sweetness to taste. Start with 3 tablespoons of syrup and add more if you like it sweeter. It’s easier to add more than to fix an overly sweet drink.
• This one is best fresh. It doesn’t hold well once mixed, the ice melts and dilutes it within 15 to 20 minutes, so drink it soon after making it.

How to Serve, Store & Customize This Recipe

Serving :

Serve it right away in a tall glass with a straw, topped with whipped cream and a dusting of pumpkin pie spice.

It’s best enjoyed within the first 15 to 20 minutes while the ice is still mostly intact.

Storage:

The assembled drink doesn’t store well once the ice starts melting. If you want to prep ahead, make the pumpkin syrup mixture and keep it in the fridge for up to a week, then build the drink fresh with cold milk and ice whenever you want one.

Customization:

Swap whole milk for oat, almond, or coconut milk for a dairy-free version. Add a shot of caramel syrup along with the pumpkin syrup for a caramel pumpkin latte.

For a stronger coffee flavor, use an extra shot of espresso or a splash of cold brew concentrate.