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Iced Pumpkin Spiced Latte Recipe

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★★★★

4 from 89 reviews

This Iced Pumpkin Spiced Latte combines homemade pumpkin spice syrup infused with warm spices and fresh pumpkin puree, poured over espresso and milk, served chilled over ice. Perfect for enjoying the flavors of fall with a refreshing twist.

Ingredients

Scale

Pumpkin Spice Syrup

  • 1 cup cane sugar (or ½ cup cane sugar and ½ cup dark brown sugar)
  • 1 cup water
  • ½ cup pumpkin puree
  • 2–3 cinnamon sticks
  • 3 tsp cloves
  • 2–3 tbsp peeled and chopped fresh ginger
  • 1 tbsp vanilla extract or vanilla paste
  • ¼ tsp ground nutmeg (optional)

Pumpkin Latte

  • ½ cup milk (preferably oat milk)
  • 2 shots espresso
  • 2 tbsp pumpkin spice syrup
  • Ice
  • Whipped cream (optional)
  • Turbinado sugar mixed with pumpkin pie spice (optional, for topping)

Instructions

  1. Make Pumpkin Spice Syrup: In a saucepan, combine the sugar, water, pumpkin puree, cinnamon sticks, cloves, chopped fresh ginger, and vanilla extract. Stir to combine.
  2. Boil and Dissolve Sugar: Bring the mixture to a boil while stirring constantly to ensure the sugar dissolves and to prevent burning.
  3. Simmer Syrup: Reduce heat and let the syrup simmer gently for 5-7 minutes to infuse the flavors.
  4. Cool and Infuse: Remove the syrup from heat, stir in the ground nutmeg if using, and allow it to cool for 15-20 minutes to deepen the flavor. Avoid letting it sit longer than 30 minutes.
  5. Strain Syrup: Strain the syrup through a fine mesh strainer into a bowl to remove spices and pumpkin solids.
  6. Store Syrup: Transfer the strained syrup into a glass jar and refrigerate. It will keep for 1-2 weeks.
  7. Prepare Latte: Fill a tall glass about ¾ full with ice.
  8. Froth Milk: Froth the milk using a frother or handheld frother, if desired, then pour it over the ice.
  9. Add Espresso: Brew 2 shots of espresso and pour them over the milk and ice.
  10. Add Syrup and Serve: Stir in 2 tablespoons of the pumpkin spice syrup, add a straw, and top with whipped cream and a sprinkle of turbinado sugar mixed with pumpkin pie spice if using. Enjoy immediately!

Notes

  • You can substitute cane sugar with any sweetener of your choice, including brown sugar or maple syrup.
  • For a dairy-free option, use oat milk or other plant-based milks.
  • To enhance flavor, allow the syrup to sit for up to 30 minutes before straining.
  • Adjust the amount of pumpkin spice syrup to taste for sweetness and spice intensity.
  • Store leftover syrup refrigerated for up to two weeks.
  • Frothing the milk is optional but adds a creamy texture to the latte.

Keywords: iced pumpkin spiced latte, pumpkin spice syrup, fall drinks, pumpkin latte, iced coffee

Find it online: https://epicrecipebox.com/iced-pumpkin-spiced-latte-recipe/