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A good Iced pumpkin spice latte, also known as an iced PSL, is definitely a fall favorite.
You can make the famous pumpkin spice latte at home. It’s super easy to make, they cost less than buying them at a coffee shop, and they’ll fit into a busy fall schedule with ease. Let’s talk about how you can make your own homemade cold version of this popular fall drink.
Where Did Pumpkin Spice Lattes Come From?
Pumpkin spice blend is strictly an American invention. First found in a cookbook in 1798, it was always used specifically for making pumpkin pie. While we don’t really know who first combined pumpkin spice with coffee, Starbucks gets the credit for bringing it to the masses starting in 2003. Once they started marketing the drink, it quickly became a country-wide obsession, becoming their best-selling fall drink almost instantly.
What If I Don’t Have Espresso?
Lattes are typically made with espresso. However, if you don’t have any, you can easily brew your coffee a little stronger and use a bit less milk to get a more authentic latte experience. The flavor of strong brewed coffee will mimic the flavor of espresso.
Can I Use Different Spices?
Absolutely! Apple pie spice is a good option, or you can simply use cinnamon if pumpkin spice isn’t your thing.
Can I Use Decaf Coffee Or Espresso?
You can! The level of caffeine in your coffee or espresso won’t make a difference here. Just make sure it’s not flavored already.
What’s The Best Milk For An Iced Pumpkin Spice Latte?
Traditionally, regular dairy milk is used for a pumpkin spice latte, whether it’s hot or cold. But for those who are dairy-free, you can also use non-dairy milk such as:
- Oat milk
- Almond milk
- Cashew milk
- Soy milk
- Coconut milk – though this will change the taste of the drink.
Should I Froth My Milk?
That’s a personal choice. You can, but you don’t have to. If you do, while skim milk generally froths better, I recommend whole milk to keep this drink clean and non-processed.
What Tools Do I Need To Make A Pumpkin Latte?
The truth is, you don’t need much. You can use a French press, a coffee maker, or an espresso maker. Anything that makes coffee or espresso will do the trick. Also, if you want your milk frothed, you’ll need a milk frother.
Pumpkin Spice Latte Additions
If you want to add some extras, here are a few ideas:
- Add 1 tsp. pure vanilla extract.
- If you are using individual spices, you can also add a pinch of ground ginger and/or ground cloves and/or ground cloves.
Iced Pumpkin Spice Latte Ingredients
Ground espresso – Or 3 tbsp. ground coffee. Or 2 shots of prepared espresso.
Pumpkin puree – Optional but nutritious. It adds fiber.
Whole milk – Or cream.
Maple syrup – While the recipe gives a measurement, you can add as much as you like to taste.
Pumpkin spice – If you don’t have pumpkin spice, you can either make your own or just use a ½ tsp. ground cinnamon and a ⅓ tsp. ground nutmeg.
Ice cubes – As much as you want.
How To Make An Iced Pumpkin Spice Latte
Collect and measure all your ingredients.
Brew your espresso in a French press coffee maker or use 2 shots of prepared espresso.
Let it cool in the fridge for at least 1 hour. (optional, but highly recommended)
Add coffee, milk, pumpkin puree, maple syrup, and spices in a blender and mix everything until creamy.
Fill glasses with ice, pour coffee over the ice, and top it up with cream.
Sprinkle it with cinnamon for garnish, and serve.
Keep leftovers in the fridge for up to 3 days. It’s easiest to store it in a jar with a tight-fitting lid.
Prefer to drink this hot? You can microwave this in a microwave-safe cup or reheat it in a pot on the stove if you want to have it warm. Note that it’s best to remove the ice so it doesn’t water down your latte as it melts.
Related Pumpkin Spice Recipes
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Iced Pumpkin Spice Latte Recipe Card
Iced Pumpkin Spice Latte Recipe
- 2 tbsp. ground espresso (or 3 tbsp. ground coffee)
- 1 tbsp. pumpkin puree (optional but nutritious)
- 1 cup whole milk (or more as needed)
- 1 tbsp. maple syrup
- 1 tsp. pumpkin spice
- ice (as much as you want)
- Whipped cream (see link above)
- Sifted, unsweetened cocoa powder (simply tap through a fine mesh sieve)
- Chocolate syrup (see link above)
- Collect and measure all your ingredients.
- Brew your espresso in a French press coffee maker or use 2 shots of prepared espresso.
- Let it cool in the fridge for at least 1 hour. (optional, but highly recommended)
- Add coffee, milk, pumpkin puree, maple syrup, and spices in a blender and mix everything until creamy.
- Fill glasses with ice, pour coffee over the ice, and top it up with cream.
- Sprinkle it with cinnamon for garnish, and serve.