Iced Pumpkin Spice Latte
Save your money and make this iced pumpkin spice latte at home with real pumpkin purée, espresso, milk, pumpkin‑pie spices and maple syrup.
Servings: 1 drink
Calories: 220kcal
Equipment
Ingredients
- 2 espresso shots
- 1 cup milk
- 1 tbsp pumpkin spice syrup
- Whipped cream optional, for topping
Pumpkin spice syrup
- 1 cup water
- 1/4 cup maple syrup
- 2 tbsp pumpkin puree
- 1 tsp pumpkin pie spice
Pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp dried ginger
- 1/2 tsp allspice
Instructions
- Mix together the spices for the pumpkin pie spice.
- Heat a small saucepan over medium-high heat, and add water, maple syrup, pumpkin puree and pumpkin pie spice. Bring to a boil and simmer for 4-5 minutes. Strain using a fine mesh strainer to remove any pulp from the pumpkin and spices. Ideally let cool for 30 minutes, but you can make your latte using it right away if needed.
- Brew the espresso shots using your coffee maker.
- Meanwhile, blend milk and pumpkin pie syrup using an immersion blender or milk frother.
- Add ice to a large glass then add milk mixture and pour espresso shots overtop. Stir to combine then top with whipped cream if desired. Serve and enjoy!
Notes
Nutritional info does not include whipped cream.
Pumpkin spice will last in your pantry up to 6 months.
Pumpkin spice syrup will last in the fridge up to 1 month.
Use pure pumpkin purée, not pumpkin pie filling, for the best flavour without extra sugar or additives.
If you prefer a stronger coffee flavour, add an extra shot of espresso or use strongly brewed coffee.
For a dairy-free option, use oat, almond, or soy milk and top with coconut whipped cream.
Nutrition
Calories: 220kcal | Carbohydrates: 29g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 97mg | Potassium: 456mg | Fiber: 2g | Sugar: 24g | Vitamin A: 411IU | Vitamin C: 1mg | Calcium: 358mg | Iron: 1mg