Iced Pumpkin Spice Latte
This refreshing Iced Pumpkin Spice Latte combines strong cold brew coffee with real pumpkin puree, warming spices, and creamy milk for a perfectly balanced fall drink that’s both indulgent and refreshing.
Ingredients
- 2 cups strong cold brew coffee or cooled espresso
- 3 tablespoons pure pumpkin puree not pumpkin pie filling
- 2-3 tablespoons maple syrup or honey adjust to taste
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 cup milk of choice dairy, almond, oat, or coconut work well
- Ice cubes
- Whipped cream for topping optional
- Extra cinnamon or nutmeg for garnish optional
Instructions
- Blend the pumpkin base: In a blender, combine the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Blend until completely smooth, about 30 seconds. (If you don’t have a blender, whisk vigorously in a bowl until well combined.)
- Add coffee and blend again: Pour in the cold brew coffee and pulse a few times until incorporated. The mixture should have a smooth consistency with no pumpkin lumps.
- Pour over ice: Fill two tall glasses with ice cubes, then divide the coffee-pumpkin mixture between them, filling each glass about 2/3 full.
- Add milk: Pour 1/2 cup of your preferred milk into each glass. Gently stir to combine all ingredients. The drink should take on a lovely light brown color with hints of orange.
- Garnish and serve: Top with whipped cream if desired, and sprinkle with a dash of cinnamon or nutmeg. Add a straw and serve immediately while cold.
Notes
- For a stronger coffee flavor, use espresso shots or extra-strong cold brew.
- You can make a big batch of the pumpkin-coffee mixture and store it in the refrigerator for up to 3 days.
- For a hot version, simply heat the coffee-pumpkin mixture on the stove and froth your milk before adding.
- The pumpkin puree tends to settle, so stir before drinking if it sits for a while.
- For a special touch, rim your glass with cinnamon sugar before adding ice.