Homemade Iced Pumpkin Spice Lattes are easy to make and even better than Starbuck’s store-bought version. Making your own Pumpkin Spice Syrup ensures you’ve got a week’s worth of Iced Pumpkin Spice Lattes in your future. It uses minimal fresh ingredients, it’s cheaper and more delicious; and ready in less than 10 minutes! If you’re craving a warm version, check out my cozy Pumpkin Spice Latte.
Homemade Pumpkin Pie Syrup
I love making coffee shop drinks at home, everything from sipping on a Matcha Latte, to cooling down with a Matcha Iced Latte, to enjoying the bliss of a Mint Vanilla Iced Coffee.
As soon as the fall leaves start to color, I feel an immediate craving for all things pumpkin spice (hello to my pumpkin pancakes). I am now making my own Pumpkin Spice Syrup, so that I can have Iced Pumpkin Spice Lattes at home. It’s so easy to make a batch of homemade pumpkin spice syrup, using pantry ingredients that I almost always have on hand.
Why this Iced Pumpkin Spice Latte is Delicious
- The spices have to be on point. It there’s too much, it’ll taste medicinal and just tacky. Too little and you’re like THIS IS BLAND.
- Use real pumpkin. This recipe utilizes pure pumpkin puree. This combined with the pumpkin pie spice, and you have one delicious cozy fall drink.
Ingredients You’ll Need for an Iced Pumpkin Spice Latte
Pantry staples are what you’ll need to make the best Iced Pumpkin Spice Lattes at home. You’ll be able to customize it to use your favorite milk and a variety of coffee options. Here are the ingredients you’ll need
- Brown Sugar – This adds the perfect hint of caramel notes to the latte.
- Water – This will help our syrups texture.
- Ground cinnamon – We can’t have a pumpkin pie spice latte without fall spices.
- Vanilla extract. I always use my homemade vanilla extract but feel free to use store-bought too!
- Pumpkin puree. I like using organic pure pumpkin puree.
- Two shots of espresso: if you don’t have an espresso machine, don’t worry. You can always use strongly brewed coffee or even cold brew!
For the rest of the ingredients, please see the recipe index card below!
How to Make an Iced Pumpkin Spice Latte
By first making a Pumpkin Spice Syrup, you set yourself up for a week’s worth of Iced Pumpkin Spice Lattes in a flash:
- To make the syrup: In a saucepan simmer together brown sugar, granulated sugar, water, pumpkin spice, pumpkin purée, and salt for 15 minutes. Then let that mixture cool in the pan for another 15 minutes before straining and stirring in vanilla extract.
- To make an Iced Pumpkin Spice Latte: Start by letting your shot of espresso cool to room temperature.
- Next, fill your glass with ice and set it aside for later.
- To a cocktail shaker filled with ice, add the cooled shot of espresso, Pumpkin Spice Syrup, and your milk of choice and shake until very cold.
- Pour it all into your glass and make sure to get that gorgeous foam!
Tips and Tricks
- Making the syrup ahead of time makes it easy to have Pumpkin Spice Lattes all week. Store your syrup in an airtight container for up to a week in the refrigerator.
- Using a cocktail shaker makes quick work of chilling your beverage as well as creating a beautiful foam on top and is pretty easy to clean up after. However, if you don’t have a cocktail shaker, don’t worry, you can use your blender or even a handheld frothing wand.
- You can use the same syrup to make a hot latte. I find that I only need 1 1/2 tablespoons of syrup for a hot latte, but you’re welcome to add all 3 if you want!
- Be sure to shake your bottle or jar of syrup before each use.
- Extras: if you’re looking for an extra treat, whipped cream and some cinnamon on top take this to the next level.
Recipe FAQs
How can I make a skinny version of this pumpkin latte?
Easy, use nonfat milk and hold the whipped cream, and this will knock down the calories and fat considerably.
More Cozy Fall Recipes
If you tried this Iced Pumpkin Spice Latte Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
TO MAKE THE PUMPKIN SPICE SYRUP:
- Combine brown sugar, granulated sugar, water, pumpkin spice, pumpkin purée, and salt in a saucepan and bring to a simmer over medium heat.
- Reduce to medium-low and simmer for 15 minutes. Let cool in the pan for another 15 minutes before straining through a fine mesh sieve. Stir in vanilla extract.
- Transfer to an airtight container and store in the refrigerator for up to a week. Makes enough for 10 lattes.
TO MAKE AN ICED PUMPKIN SPICE LATTE:
- Pull a shot of espresso or brew your coffee and let it sit out for a few minutes until it reaches room temperature. You could also put it in the fridge or freezer to speed up the cooling process.
- Fill a glass with ice and set it aside.
- In a cocktail shaker, filled halfway with ice, add the milk, 3 tablespoons of Pumpkin Spice Syrup, and the cooled shot of espresso (or coffee or cold brew). Cover with the lid and shake until very cold.
- Pour into your glass, making sure to pour all of the mixture, including the glorious foam, and enjoy!
Tips and Tricks:
- For the pumpkin pie spice: if you don’t have any pre-mixed pumpkin pie spice, feel free to add 3 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, and 1/2 teaspoon of ground cloves or allspice.
- If you don’t have a cocktail shaker, simply combine the milk, syrup, and espresso in a blender jar and blend until well combined with a frothy foam on top.
- To make a hot pumpkin spice latte, pull a shot of espresso and whisk in 2 to 3 tablespoons of Pumpkin Spice Syrup. Froth or steam your milk of choice and pour it into the espresso mixture.
- If you want to garnish: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon.
Calories: 146kcal | Carbohydrates: 34g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 19mg | Potassium: 91mg | Fiber: 0.4g | Sugar: 33g | Vitamin A: 1313IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
