Let’s Talk Iced Pumpkin Spice Latte: My Kitchen Confessional
Alright, so here’s the thing—I never even liked pumpkin spice lattes until my younger sister made me try hers at some fancy café (I was stubborn, okay?). Fast forward a couple years and suddenly I’m that person who counts down the days until fall just so I can make my own Iced Pumpkin Spice Latte at home. I swear, something about the cold version just works for me—maybe it’s because I can drink it in summer without feeling like I’m melting. Also, there was this one time I tried making it during a heatwave and ended up with pumpkin puree on the ceiling. Don’t ask. Coffee makes me clumsy. Anyway, let’s get into it.
Why You’ll Love This Latte (Or At Least, Why I Do)
I whip this up when I want something that tastes fancy but doesn’t require actually leaving my house (or wearing anything but slippers). My family goes wild for it—especially my aunt, who claims she hates pumpkin but always asks for a second glass. And honestly, making it at home saves a few bucks (so you can splurge on those overpriced, *but absolutely necessary*, fall candles). Plus, after messing up the spice ratio a few times, I think I’ve finally cracked the code. Well, most days anyway.
What You’ll Need (And What You Can Totally Swap)
- 1 cup strong brewed coffee (or 2 shots espresso; sometimes I use instant if I’m being lazy—no shame, really)
- 1/2 cup milk (I’ve tried oat, almond, and even coconut—use whatever’s in the fridge, honestly)
- 2 tablespoons pumpkin puree (canned is fine; my grandmother insists on Libby’s, but the generic stuff is just as good)
- 2 tablespoons maple syrup (or honey, or brown sugar if you’re in a pinch)
- 1/2 teaspoon pumpkin pie spice (sometimes I make my own with cinnamon, nutmeg, ginger, and a pinch of clove; but the store blend is quicker)
- 1/4 teaspoon vanilla extract (if you like a little extra oomph)
- Ice cubes (a handful, or more if you like it really cold)
- Whipped cream, for topping (totally optional but, let’s be honest, it’s never really optional)
How I Make My Iced Pumpkin Spice Latte (With the Occasional Detour)
- Brew your coffee super strong. Or pull your espresso shots, if you’re fancy. If you’re going the instant route, just use about 2 teaspoons and dissolve in 1 cup hot water. (This is where I sneak a sip, just to see if my energy levels can handle what’s coming.)
- Mix up the pumpkin goodness. In a small saucepan on very low heat (or in the microwave if you’re not feeling like washing extra dishes), whisk together the pumpkin puree, maple syrup, and pumpkin pie spice. Stir for about a minute, just until it all smells like autumn moved in. Don’t worry if it looks a bit weird at this stage—it always does!
- Add the milk and vanilla. Pour in the milk and vanilla extract, and keep whisking gently until it’s all smooth. If you’re using something like oat milk, it might foam up a bit, which is kind of fun. Or a bit messy. Up to you!
- Combine with your coffee. Take your pumpkin-milk mixture and pour it over your strong coffee, either in a big mug or straight into a glass if you’re feeling impatient (like me most days).
- Ice, ice, baby. Fill a tall glass with ice cubes—more than you think, because it’ll melt fast. Pour your latte mixture over the ice. (At this point, my cat usually tries to steal an ice cube. Small joys.)
- Toppings! Finish with a big swirl of whipped cream and a dash of extra pumpkin pie spice. Or skip the cream if you must, but don’t tell me about it—it makes me sad.
Notes from My Kitchen (Also: Pumpkin on the Ceiling?)
- If you want to go full barista, you can blend the pumpkin-milk mixture for a frothy vibe. But frankly, a quick whisk does the job just fine.
- One time I used sweetened condensed milk instead of maple syrup—too sweet for me, but maybe your sweet tooth is bolder than mine.
- The color can look, well, orange. Don’t panic. It’s supposed to.
- I think this tastes even better once the ice melts a little.
Tried and Tested Variations (And One Epic Fail)
- Dairy-free: Almond or oat milk both work. Coconut milk was… interesting. Kinda tropical, not really my thing, but you do you!
- Chai twist: Add a splash of chai concentrate instead of coffee for a “pumpkin spice chai latte.” My cousin swears by this.
- Iced Pumpkin Mocha: I tried stirring in a teaspoon of cocoa powder. Decadent, yet somehow subtle. (But don’t use chocolate syrup, it got weird and gloopy.)
- Epic fail: I once tried adding a splash of orange juice thinking it would be “fall harvest-y.” It was… not good. Don’t do it.
If You Don’t Have All the Equipment…
Look, I have a frother and a fancy espresso machine, but half the time I just use a whisk and a mason jar. No blender? Shake it up in a sealed jar—just make sure the lid’s really on. Or use a fork and some serious elbow grease. Improvise, that’s half the fun.
How to Store (If You Somehow Have Leftovers…)
Technically, you can store the pumpkin-milk mixture in the fridge for up to two days in a jar. But honestly, in my house it never lasts more than a day! I do find it tastes even pumpkin-ier the next day, though. Just shake it before using; it settles kinda weirdly.
How I Like to Serve It
Usually, I serve this in a big glass with a striped straw—no clue where those came from, but they make me feel festive. Sometimes I sprinkle a little cinnamon on top, or if I’m feeling extra, I crumble a ginger snap cookie over the whipped cream. My family’s weird tradition is to serve it with a side of popcorn, which I thought was odd at first, but now it’s tradition, so what can you do?
Pro Tips (AKA What I Messed Up So You Don’t Have To)
- Don’t add the coffee when the pumpkin-milk mix is boiling hot—it’ll melt all your ice. I learned that the hard way, and ended up with a sad, lukewarm puddle.
- If you’re using instant coffee, don’t overdo it. I once added double by accident and was basically vibrating for hours after.
- Actually, I find it works better if you let the pumpkin mixture cool a bit before pouring it over ice, so it doesn’t go all watery right away.
FAQ (Real Questions, Real Answers)
- Q: Can I use pumpkin pie filling instead of puree?
A: You can, but it’s got extra sugar and spices built in, so maybe skip the extra maple syrup. Or don’t stress about it; it’ll still taste good. - Q: Do I really need pumpkin pie spice?
A: Technically, no—you can mix cinnamon, nutmeg, ginger, and clove (I usually eyeball it). But the blend is easy if you’ve got it. - Q: Can I make it in advance?
A: Sure! Just keep the pumpkin-milk mix in the fridge and add coffee and ice when you’re ready. I think it gets even tastier overnight. - Q: What if I don’t have maple syrup?
A: Brown sugar, honey, or even agave will do the trick. Use whatever you’ve got—no need to make a special trip. - Q: Where’d you get your glass straw?
A: Oh! I actually found mine on Etsy—good for the planet and they look cute. But paper ones work too (if you don’t mind them going soggy after a bit). - Q: Is this recipe vegan?
A: Just swap the milk and whipped cream for non-dairy alternatives and you’re golden. I’ve done it loads of times.
Honestly, if you want some more pumpkin inspiration, I’ve picked up a few fun ideas from Half Baked Harvest—she’s got amazing fall recipes. And if you want to geek out over pumpkin spice blends, Serious Eats breaks it all down. Okay, now I’m rambling. Go make this latte and tell me if you end up with pumpkin on the ceiling too.
Ingredients
- 1 cup milk (dairy or non-dairy)
- 1/4 cup pumpkin puree
- 2 tablespoons maple syrup or sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 cup strong brewed espresso or coffee, cooled
- 1 cup ice cubes
- Whipped cream and extra pumpkin pie spice for topping (optional)
Instructions
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1In a small saucepan over medium heat, whisk together milk, pumpkin puree, maple syrup, and pumpkin pie spice until well combined and heated through, about 3-4 minutes. Do not boil.
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2Remove from heat and stir in vanilla extract. Let the mixture cool for a few minutes.
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3Fill two tall glasses with ice cubes. Pour half of the cooled espresso or coffee into each glass.
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4Divide the pumpkin milk mixture evenly between the glasses. Stir well to combine.
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5Top with whipped cream and a sprinkle of pumpkin pie spice, if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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