Iced Pumpkin Spice Latte
This easy-to-make iced pumpkin spice latte is a perfect budget-friendly chilled alternative to the popular Starbucks PSL! Customize it with your favorite milk, top with homemade whipped cream, and enjoy every sip!
This iced pumpkin spice latte is for those who aren’t big on a morning hot cup of java but still crave those fall flavors first thing in the morning. With all of the indulgent ways to drink your coffee this time of year, whether it’s hot or cold, adding a bit of pumpkin flavor is the way to go, and this iced latte checks all the boxes!
About this iced latte
If you’re on the hunt for something a little different than everyone’s favorite pumpkin spice latte, you’re going to love this cold version. If you love your coffee cold, don’t miss our caramel iced coffee, Irish cream latte, and our iced vanilla latte!
This PSL is not a one-for-one copycat of Starbucks’ because it’s made without pumpkin puree, which means there’s no blending required. Instead, we use Torani pumpkin pie flavored syrup.
You can easily make this delicious drink at a fraction of the price you’d pay at your local coffee shop. If you have an espresso machine you’re way ahead of the game as it’s the easiest for making this recipe. Don’t have one? No problem, a Nespresso machine or French press works too!
Using regular brewed coffee turns this into a café au lait, but if that’s ok with you, then enjoy it just the same! Top off your iced pumpkin-flavored espresso with whipped cream or cinnamon whipped cream and a sprinkling of pumpkin pie spice or cinnamon sugar and it’s a drink you won’t be able to resist!
However you make yours, enjoy pairing it with bacon pancakes, scrambled eggs, an apple french toast casserole, or a basket of these pumpkin cream cheese muffins for the ultimate fall breakfast.
It’s also a perfect pairing for pumpkin chocolate chip pancakes or churro pancakes.
What you need
A detailed, printable list of ingredients is in the recipe card. Here is a summary of what you need:
- Ice – If you prefer the ice to melt more slowly, make sure to use cubes, not crushed ice. otherwise they’ll melt too quickly and dilute your coffee. If you like stronger coffee, try freezing cubes of brewed coffee so they don’t dilute your coffee as you melt.
- Whole Milk – Whole milk is a great choice for adding creaminess to any coffee drink. You can choose skim or 2% milk as well, or a non-dairy milk of your choice.
- Espresso – Pick your favorite espresso. Nespresso also works great! Avoid using instant espresso unless you’re in pinch, or if you prefer it.
- Pumpkin Pie Syrup – To make this coffee super smooth and creamy, we use Torani syrup instead of pumpkin puree. If you’re looking for a thicker, more syrupy consistency, try our hot pumpkin spice latte poured over ice. Both are great!
- Optional Toppings – Whipped cream and pumpkin pie spice.
How to make it
Grab a large glass. Add the ice and drizzle in the pumpkin pie syrup.
Next, pour in the espresso.
Stir in the milk to combine.
Top with whipped cream and spice if desired.
Typically yes, especially if you get yours from a coffee shop. It can be loaded with sugar. Making it at home is a great way to control the amount of sugar, and therefore control the level of sweetness. The syrup has sugar in it, whether you’re buying it or making it, but otherwise, there is no sugar in the coffee itself.
You bet! Just use a decaf espresso and follow the directions as listed.
Definitely. Use whatever milk you have on hand. Almond milk is great, it also froths and foams nicely. Oat milk, coconut milk, cashew milk will all work. Mind you, it will change the taste a bit, but if you’re used to the flavors of your favorite milk, you’ll love a dairy-free version.
How to make this iced pumpkin latte your own
- Skip the store-bought syrups and make a homemade brown sugar syrup like what you’d find in my PSL recipe.
- Double or triple the recipe for more than one serving.
- If you are unable to find the pumpkin pie flavored Torani syrup, use 1½ ounces of simple syrup mixed with ¼ teaspoon of pumpkin pie spice extract instead.
- If you want to increase the pumpkin flavor without increasing sweetness, you can add ¼ teaspoon of pumpkin pie flavor extract to 1 one of the Torani Pumpkin Pie Syrup.
- Substitute delicious cinnamon whipped cream for the topping along with a homemade caramel sauce.
More fall breakfast sips
- Apple Cider Mimosa with Caramel Rim
- Gingerbread Hot Cocoa
- Cinnamon Dolce Latte
- Pumpkin Spice Hot Chocolate
Get the Recipe: Iced Pumpkin Spice Latte
- 8 ounces whole milk or milk of choice
- 2 ounces espresso
- 1½ ounces pumpkin pie flavored Torani syrup
- Whipped cream optional topping
- Pumpkin pie spice optional topping
- Add ice, pumpkin pie syrup, and espresso to a large glass.
- Pour in the milk and stir to combine.
- Top with whipped cream and spice if desired.
- Espresso Options: The best option for making espresso is to use an espresso maker. Nespresso machines also work great. You can also use strong brewed coffee or instant espresso.
- Want more pumpkin spice flavor but not extra sweetness? Add in additional pumpkin pie spice.
- Prefer a pumpkin spice latte made with real pumpkin? Try our hot pumpkin spice latte.
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