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Iced Pumpkin Spice Latte

A refreshing blend of espresso, pumpkin puree, maple syrup, and warm spices, served over ice for a café-quality fall drink at home.
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Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings: 1 serving
Course: Drinks and Beverages
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 ounces espresso pulled double shot
  • 2 tablespoons pumpkin puree
  • 1 tablespoon maple syrup
  • 6 ounces whole milk or milk of choice
  • 6 to 8 ice cubes
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  • Whipped cream optional, for topping
  • Pinch of nutmeg or cinnamon optional, for garnish

Equipment

  • Espresso machine or Moka pot
  • Tall glass (12 to 16 ounces)
  • Milk frother or small saucepan
  • Measuring spoons
  • Measuring cups
  • Spoon for stirring
  • Ice cubes

Method
 

  1. Pull a double shot of espresso (about 2 ounces) using an espresso machine or Moka pot into a cup or small pitcher.
  2. While the espresso is hot, whisk together pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract in a tall glass until smooth.
  3. Pour the hot espresso into the glass with the pumpkin mixture and stir until fully combined.
  4. Heat milk to 150°F (65°C) using a milk frother or small saucepan over medium heat, then froth if desired.
  5. Fill the glass halfway with 6 to 8 ice cubes.
  6. Slowly pour the heated milk over the ice, holding back foam with a spoon.
  7. Spoon a thin layer of milk foam on top of the drink.
  8. Garnish with whipped cream if desired and sprinkle a pinch of nutmeg or cinnamon on top.

Notes

For a quick version, prepare the pumpkin spice concentrate in advance and store it in an airtight container in the refrigerator for up to five days.