Perfectly spiced and sweetened, this homemade Iced Pumpkin Spice Latte is made with real espresso (or strong coffee), pumpkin, sugar, and warm spices! Perfect for Fall and Winter, and way better than anything from the store!
This is one of my Drink recipes I know you’ll want to keep on hand!
The pumpkin spice latte is a cult favorite at Starbucks and many other coffee shops, and for good reason… it’s delicious!
Except those lattes tend to be full of TONS of sugar and who knows what else.
This iced version uses real, everyday ingredients, and takes hardly any time at all to whip up. Just what you need when you’re craving a caffeinated taste of Fall!
I prefer to make this iced latte with whole milk for extra creaminess, but in addition to being delicious, this recipe is really versatile. Any dairy or non-dairy milk will work!
How to make an iced pumpkin spice latte?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Brew coffee. I like to do this earlier in the day, so it’s already room temperature or chilled, so it doesn’t melt the ice.
- Make pumpkin spice milk. You can do this by hand with a whisk, or use a blender if you really want it nice and smooth.
- Pour in coffee. I like to use plenty of ice so the latte stays chilled longer.
- Pour in pumpkin spice milk. Give it a good stir.
- Serve. You can serve this as is, or be fancy and go for a whipped cream and cinnamon topping!
Helpful Tip!
The reason I like to use coffee in this recipe instead of the traditional espresso is that espresso isn’t as readily available as coffee (except for instant). So if you’re using coffee, to make it taste more authentic, make sure you brew the coffee strong. Otherwise it’ll taste a bit watered down.
Variations of this recipe
- Espresso – traditionally lattes are made with espresso and not coffee, however, not everyone has an espresso maker, which is why I used coffee in this recipe. If you DO have access to quality espresso, I would use 4 shots (which is equivalent to 4 oz).
- Slow cooker – this recipe is easily made for a crowd in a slow cooker. I recommend at least doubling or tripling it so it’ll fill the slow cooker a bit more. Add all ingredients to a slow cooker, then stir well. Cover and cook on HIGH for about an hour.
- Milk – you can use any milk product for this recipe. We use whole because that’s what we have on hand all the time, but 1%, 2%, half and half, etc will work just fine.
- Non-dairy – soy/almond/cashew/oat milk will also work in this recipe.
- Sweeter/More pumpkin – if you’d like a sweeter drink, feel free to add more brown sugar. For a more pronounced pumpkin flavor, feel free to use more pumpkin puree.
- Alternate sweeteners – try using granulated sugar or even maple syrup for a different flavor profile! Sugar-free sweeteners can also be used if you prefer.
FAQ’s
You can store it in the refrigerator (in an airtight container), and it’ll keep for up to 2 weeks. You can also freeze it in a freezer-safe container for up to 6 months (just thaw before using). Also, you can try using some of it to make these pumpkin pancakes, pumpkin donut holes, or pumpkin whoopie pies!
Of course! Either pick up a bottle of pre-made spice mix, or you can make your own. I would use about 2 1/2 tsp. I’ve included a homemade version of pumpkin pie spice in the “chef tips” section below the recipe.
Making pumpkin spice latte ahead of time
While I don’t recommend making this latte completely ahead of time, you can certainly make/prep part of this recipe ahead.
The pumpkin, milk, sugar, spices, and vanilla can be blended or whisked, then stored in an airtight container in the refrigerator for a few days.
Then just add the coffee/espresso to a glass with ice, and stir in the pumpkin mixture!
Storage
Leftovers should be refrigerated in an airtight container and enjoyed within 4-5 days.
Just give the latte a good stir, pour over ice, and top with any toppings you’d like.
More Coffee Recipes:
My Favorite Glasses for Iced Lattes!
You can use any glasses you’d like for this recipe, but I wanted to share these fun can-shaped glasses. I use them all the time, and I love that this package comes with glass reusable straws and straw cleaners too!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
Pumpkin spiced latte
- 1/2 cup pumpkin puree
- 2 cups whole milk or whichever milk you'd like (non-dairy included)
- 2 Tbsp packed light brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 – 2 tsp vanilla extract
- 1/2 cup strongly brewed coffee preferably cooled to room temperature or chilled
To serve
- ice cubes
- whipped cream
- additional cinnamon for dusting
Instructions
Make pumpkin spice mixture
- To a mixing bowl (one with a spout makes it easier to pour), add pumpkin, milk, brown sugar, cinnamon, nutmeg, cloves, and vanilla extract. Whisk until very well combined. ** alternately you can add this mixture to a blender and blend until smooth **
Make the latte
- Fill two glasses with ice cubes and pour half of the coffee in each glass. Pour half of the pumpkin spice mixture in each glass, then stir well to combine.
Serve
- If desired, top with whipped cream and a dusting of additional cinnamon, and serve.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- Recipe makes enough for approximately 2 glasses (16 oz each) that have been filled with ice cubes.
Homemade Pumpkin Pie Spice Mix:
- 3 Tbsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 1/2 tsp ground allspice
- 1 tsp ground cloves
- Mix it all together and store in an airtight container in at room temperature for up to 3 months.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Elaine says
Very good coffee drink! I love the fiber you’re getting with the pumpkin too!
I mixed the pumpkin mixture in my blendjet ; took no time at all
Rita says
Can you store this in the fridge? If so, for how long?
The Chunky Chef says
Yes, storage instructions are written in the post above the recipe (where there are plenty of other tips and extra info if you’re interested), under the heading “storage”.
Jerilea says
6 stars! Wow. I drank mine warm with homegrown buttercup squash roasted just out of the oven. I think it will taste wonderful warm or cold.
katerina says
Such a fantastic fall drink! I can’t wait to try this!! YUM!
Beti says
I made this and it was incredible!! I love, LOVED it!! Thanks for the recipe!
Allyson Zea says
This is perfect for fall!! Thank you!!!
Erin says
Such an amazing drink! Can’t wait to try this one!
Beth says
I love iced coffee, and I’m always down for pumpkin spice anything. This looks delicious, and I can’t wait to make it!
Mary says
could you put chia seeds in this? I have never used them and am looking for recipe for mornings. thank you
The Chunky Chef says
I haven’t tested this recipe using chia seeds, so I can’t say for certain whether that would work or if any changes would need to be made. If you do some experimenting, I’d love to know how it turns out 🙂