Iced Pumpkin Spice Latte

With all of the flavors of fall, this iced pumpkin spice latte is an indulgent treat that checks all the boxes. It’s a cool, creamy kick of espresso blended with all the luscious sweet flavors of pumpkin pie in one icy coffee drink. You’ll love how easy it is to make!

Iced Pumpkin Spice Latte

Torani pumpkin spice flavored syrup. This pumpkin spice latte is not a one-for-one copycat of Starbucks’. They use a sweetened pumpkin sauce made with pumpkin purée, sugar, and sweetened condensed milk. Because the pumpkin sauce is thicker, you would need to use a blender for the creamiest latte. To keep things simple, I use Torani pumpkin spice flavored syrup which replicates the pumpkin sauce but isn’t quite as thick.

Saves money. You can make this delicious drink at a fraction of the price you’d pay at your local coffee shop. Use your espresso machine, Nespresso machine, or French press to brew the espresso for this recipe. If you prefer, substitute regular brewed coffee for a less-caffeinated beverage (more like a café au lait).

Healthier. Typically, purchased coffee drinks are loaded with sugar. Making your own at home is a great way to control the amount of added sugar. The pumpkin pie flavored syrup is the sweet ingredient in the pumpkin spice latte but if you prefer, the syrup is also available sugar-free. You can use any type of milk you like best, including non-dairy milks.

Make it special. Add a special garnish just like the coffee shops. Top off your iced pumpkin-flavored espresso with whipped cream or cinnamon whipped cream, and a sprinkling of pumpkin pie spice or cinnamon sugar. Homemade caramel sauce is fantastic, too.

Ingredient Notes

• Ice: I prefer ice cubes or bullet ice for this iced latte. Crushed ice melts too quickly and dilutes the coffee. If you like, try freezing cubes of brewed strong coffee which won’t dilute your latte as they melt.
• Whole Milk: Whole milk is a great choice for adding creaminess to any coffee drink. You can choose skim or 2% milk as well, or a non-dairy milk of your choice.
• Espresso: Pick your favorite espresso. Nespresso also works great. You can use a bold roast in a French press. Avoid using instant espresso powder unless you’re in pinch, or if you prefer it.
• Pumpkin Pie Syrup: To make this coffee super smooth and creamy, we use Torani syrup instead of pumpkin purée. It’s also available sugar-free.
• Optional Toppings: Whipped cream and pumpkin pie spice.

Make Your Own Iced Pumpkin Latte

Grab a large glass. Add ice cubes and drizzle in the pumpkin pie syrup.

Next, pour in the espresso.

Stir in the milk to combine.

Top with whipped cream and a sprinkle of pumpkin pie spice or cinnamon, if desired. Serve immediately.

Recipe Variations

• Double or triple the recipe. It’s easy to make as many iced pumpkin spice lattes as you like.
• Make it dairy-free. Use whatever milk you have on hand. Almond milk is a good choice because it froths and foams nicely. Oat milk, coconut milk, cashew milk will all work. Mind you, it will change the taste a bit but if you’re used to the flavors of your favorite milk, you’ll love a dairy-free version.
• Use homemade pumpkin syrup. Skip the store-bought syrups and make a homemade pumpkin syrup with canned pumpkin purée, brown sugar, pumpkin pie spice, and water.

Serving Suggestions

Brunch: For a fall brunch, serve the iced lattes with hearty breakfast entrées like this hash brown breakfast casserole or crescent roll breakfast casserole with turkey sausage.A French toast casserole or French toast muffins are good choices, too.

Snack: An iced pumpkin spice latte goes really well with a pumpkin chocolate chip muffin or pumpkin streusel bread. This sweet pumpkin dip is really easy to make; serve homemade gingersnaps as dippers, if you like.

Holidays: Serve a frosty iced pumpkin spice latte with appetizer favorites like sausage pinwheels, bacon wrapped dates, or baked brie with cranberries and bourbon pecans. This sweet coffee drink would also go well with dessert. Try pumpkin pie with streusel or homemade apple spice cake.

Cook ModePrevent your screen from going dark

• Add ice, pumpkin spice syrup, and espresso to a large glass.

  1½ ounces Torani pumpkin spice flavoring syrup, 2 ounces espresso

• Pour in the milk and stir to combine.

  8 ounces whole milk

• Top with whipped cream and spice if desired.

• About pumpkin spice syrup: Starbucks’ pumpkin latte is actually made with a sweet pumpkin sauce. I have tried making versions of it at home but find it gives the latte a less than desirable texture, and it’s not shelf-stable. Starbucks’ uses Torani syrup for most of their other flavors so I feel that the pumpkin spice syrup is a good substitute. If you want a pumpkin sauce option, I recommend using Torani pumpkin sauce.

Serving: 12oz., Calories: 267kcal, Carbohydrates: 43g, Protein: 8g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 29mg, Sodium: 136mg, Potassium: 407mg, Sugar: 11g, Vitamin A: 393IU, Vitamin C: 0.1mg, Calcium: 281mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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