Iced Pumpkin Spice Latte
Homemade pumpkin spice latte over ice
Servings: 1
Calories: 199kcal
Ingredients
- 2 tablespoon of pumpkin purée
- ½ teaspoon of cinnamon
- ¼ teaspoon of nutmeg
- Pinch of cloves
- Pinch of allspice
- Pinch of cardamom
- 1 tablespoon of granulated sugar
- 6 oz of milk
- 2 shots of espresso
- Ice
- Whipped cream
- Extra cinnamon for garnish
Instructions
- First you'll need to make 3 ounces or shots of espresso coffee in your espresso machine.
- Into your serving glass, add your pumpkin purée and spices.
- Add espresso to the glass and mix using a frother until the pumpkin puree and coffee are completely combined.
- Blend ingredients well and then add your ice cubes and your favorite milk.
- Lastly, top with whipped cream and an extra pinch of cinnamon for garnish.
Notes
variations and substitutions for this iced pumpkin spice latte recipe
- Don't have all of the spices handy? Swap out the different spices for 2 teaspoons of store-bought pumpkin pie spice blend.
- Want your iced latte a little sweeter? Add in some extra brown sugar or simple syrup to your personal preference.
- Don't have biscoff spread available? Opt for creamy Speculoos spread instead.
- Don't have espresso coffee available? Opt for your favorite cold brew coffee, strong brewed coffee
- Want a dairy free iced latte? Use a dairy-free milk like oat milk or coconut milk and dairy free whipped cream.
hot tips for this pumpkin spice coffee
Careful when adding your whipped cream, too much will make your latte overflow! Be sure to pour the hot espresso over the pumpkin puree and mix immediately to ensure the two blend completely and theres no clumps left behind.Nutrition
Serving: 1g | Calories: 199kcal | Carbohydrates: 25g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 68mg | Potassium: 347mg | Fiber: 2g | Sugar: 22g | Vitamin A: 5040IU | Vitamin C: 1mg | Calcium: 242mg | Iron: 1mg