Iced pumpkin spice latte
This iced pumpkin spice latte pairs strong espresso with warming autumn spices, creamy whole milk, and a homemade pumpkin spice syrup. It is finished with a layer of cream cheese cold foam and a dash of pumpkin spice. It has the feel of a coffeehouse favourite, but with a syrup you make from scratch, so you know exactly what's going into it. This latte brings a bit of seasonal flavour to your coffee routine.
Ingredients
Homemade pumpkin spice syrup
|
Pumpkin spice
|
2 tsp |
|---|---|
|
Water
|
100 ml |
|
Cane sugar
|
80 g |
Cream cheese cold foam
|
Cream cheese
|
1 tbsp |
|---|---|
|
Pumpkin spice
|
1 tsp |
|
Cream
|
50 ml |
|
Cane sugar
|
1 tsp |
Iced pumpkin spice latte
|
Double shot espresso coffee
|
1 |
|---|---|
| 200 ml | |
|
Pumpkin spice syrup (homemade or store-bought)
|
2 tbsp |
|
Cream cheese cold foam
|
1 portion |
|
A pinch of pumpkin spice
|
Method
Homemade pumpkin spice syrup
Cream cheese cold foam
Iced pumpkin spice latte
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Adjust the syrup's thickness by increasing sugar or reducing water to ensure it integrates smoothly into cold milk and espresso. Test sweetness by mixing syrup with cold milk before adding coffee, and adjust gradually to avoid over-sweetening.
Allow the espresso to cool before mixing it with other ingredients to prevent rapid ice melting. This maintains the drink's intended flavour and consistency. Use a mason jar or cocktail shaker to chill the espresso effectively.
Make a larger batch of homemade pumpkin spice syrup and store it in a clean, airtight container in the fridge for up to 2 weeks. Give it a shake before each use, as the spices can settle at the bottom. Beyond iced lattes, you can also use the syrup in hot pumpkin spice lattes, on pancakes, or stirred through porridge.
FAQ: Questions about iced pumpkin spice latte
You do not need a trip to the coffeehouse to enjoy an iced pumpkin spice latte. It is easy to make at home, and these answers to the most common questions will get you set up in your own kitchen.
What is an iced pumpkin spice latte?
An iced pumpkin spice latte is a chilled coffee drink made with espresso, milk, pumpkin spice syrup, and ice. In this recipe, a double shot of espresso gives the drink its coffee flavour, while homemade syrup adds sweetness and warm spice. Cream cheese cold foam goes on top for a creamy, gently tangy contrast. A final sprinkle of pumpkin spice adds aroma and a finishing touch.
Can I prepare the iced pumpkin spice latte ahead of time?
You can prepare parts of the iced pumpkin spice latte in advance. Start by making the pumpkin spice syrup: dissolve the cane sugar in water, add pumpkin spice, and let it simmer. Once it cools, you can keep it in the fridge for 1–2 weeks.
Mix cream cheese, pumpkin spice, and cane sugar for the cream cheese cold foam beforehand and store it in the fridge. Just before serving, add cream and whisk to create the foam. Prepare the espresso fresh to ensure the best flavour, and then prepare the latte with milk, syrup, espresso, foam, and ice just before serving.
Do I need to strain the pumpkin spice syrup?
Yes, you need to strain the pumpkin spice syrup for your iced pumpkin spice latte. Straining removes the small bits of spice left in the syrup after simmering. If not strained, your latte may have gritty spice sediment, especially noticeable in cold drinks. Use a fine-mesh sieve to ensure the syrup is smooth and mixes well with milk and espresso.
How long can I store homemade pumpkin spice syrup?
You can store homemade pumpkin spice syrup in the fridge for 2 weeks. Store it in a clean, airtight bottle or jar, and refrigerate it as soon as it has cooled. This keeps the syrup safe and tasty for your iced pumpkin spice lattes and other treats. The spices can settle at the bottom, so shake or stir the syrup before use.
Nutritional values per serving
Energy:
356 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 0 g |
| Protein | 0.8 % | 0.7 g |
| Fat | 3.7 % | 1.5 g |
| Carbohydrates | 95.5 % | 83.6 g |
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Try a cosy homemade iced pumpkin spice latte
Iced pumpkin spice lattes have become a familiar coffee-shop favourite, and the drink is easy to recreate at home. Espresso, cold milk, and homemade pumpkin spice syrup meet over ice, topped with cream cheese cold foam and a pinch of pumpkin spice. The finished drink tastes like dessert, with the espresso keeping it from turning too sweet. It comes together in 15 minutes, right in the comfort of your own kitchen.
And if you want to mix your own warming blend from scratch, have a look at our homemade pumpkin spice recipe. Making it yourself means you can adjust the spices to your taste, whether you want more cinnamon or another spice, like nutmeg or clove, to come through more.
Warm pumpkin syrup stirred through milk and cold espresso
The pumpkin syrup carries most of the autumn feel in this latte. Cane sugar and water simmer into a light syrup, and pumpkin spice steeps directly into it, so the flavour has time to settle rather than just sitting on the surface. Straining keeps it smooth, without any of the grit that loose spice can leave behind.
With the syrup ready, it is time to build the drink itself. Milk goes into the glass first, followed by syrup, before espresso is poured slowly over ice. Building it in this order means the coffee retains its dark, slightly bitter edge while the milk's milder flavour mellows it. Once stirred, the warm spice settles into the cold glass, and that contrast between the cosy spice and the chill of the ice is what makes the drink work.
Topped with cream cheese cold foam and a pinch of pumpkin spice
This is the part that turns the coffee into a treat. While cold foam is usually made with milk, this one uses cream and cream cheese, giving it a richer, sweet cream-style foam. Cream, cream cheese, sugar and pumpkin spice whip up in a milk frother in barely a moment, turning into cold foam. It thickens enough to hold its shape on top of the coffee, but stays pourable enough to spoon over easily. The cream cheese gives the foam a slight tang, similar to a lightly whipped frosting, which balances the sweetness of the syrup beneath it. A final pinch of pumpkin spice dusted over the top adds a warm aroma that reaches you before the first sip does.
An iced coffee for whenever autumn flavours are calling
Once café menus start filling up with seasonal specials and the air turns cooler, this is the one worth making at home instead. The syrup keeps well once made, so a fresh glass is ready in the time it takes to pull an espresso shot.
This one brings the cosy, spiced mood of autumn to a cold glass, so no need to wait for the weather to turn. It also travels easily beyond a solo moment at the counter. Make a batch of the syrup ahead for a small autumn get-together, set out the cold foam alongside it, and let everyone make their own.
Follow the scent of cinnamon and spice a little further with a warming chai latte, or put a scrumptious carrot cake on the table for a spiced bake that feels right at home beside both.
Customise your iced latte
This latte is easy to adjust once you have the basic syrup and foam down. Add another shot of espresso for a stronger coffee flavour, or use a little less syrup if you prefer the spices without as much sweetness. Swap whole milk for a milk of your choice. Oat and almond milk both go well with the pumpkin spice flavour.
For a pronounced pumpkin note and earthy sweetness, stir a spoonful of pumpkin puree into the syrup while it simmers. A little vanilla extract adds a softer sweetness, while a drizzle of caramel over the cold foam offers a rich, buttery flavour. For a chocolate twist, add a sprinkle of cocoa powder, which pairs well with the spices.
A glass of pumpkin spice latte can easily be the beginning of a whole season of cooking. Explore our pumpkin recipes for more ways to bring those autumn flavours into the kitchen.
