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This homemade iced pumpkin spice latte has become one of my favorite fall treats because it tastes just like the Starbucks version but is so much cheaper and more flexible to make at home. It is creamy, spiced just right, and refreshing when served over ice.
I first made this during a chilly autumn morning and now it has become a weekend ritual in my house whenever the pumpkin craving hits.
Ingredients
- Strong brewed coffee: cooled adds depth and balances sweetness
- Milk of choice: whole oat or almond creates creaminess and can be made dairy free
- Pumpkin purée: not pumpkin pie filling adds natural body and flavor
- Maple syrup or brown sugar: brings sweetness with a warm caramel note
- Pumpkin pie spice: plus extra for topping layers in that classic fall spice blend
- Vanilla extract: enhances the cozy flavors
- Ice cubes: keep it chilled and refreshing
- Whipped cream: optional for a creamy finish and indulgence
Step by Step Instructions
- Blend Pumpkin Base:
- In a blender combine pumpkin purée maple syrup pumpkin pie spice vanilla extract and milk. Blend until smooth and creamy. This ensures no gritty texture and gives the latte a silky body.
- Mix With Coffee:
- Pour the cooled brewed coffee into a large measuring cup or pitcher. Add the blended pumpkin mixture and stir thoroughly until well combined so the coffee and pumpkin flavors marry together.
- Assemble Drink:
- Fill tall glasses with fresh ice. Pour the pumpkin coffee mixture evenly over the ice. This chills the drink instantly without diluting flavor too much.
- Add Whipped Cream and Spice:
- Top each glass with a generous swirl of whipped cream and a sprinkle of pumpkin pie spice. This not only makes it look like a café drink but also adds aroma and richness with every sip.
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One of my favorite moments with this recipe was making it for friends during a crisp fall afternoon picnic. The pumpkin spice aroma instantly made everyone smile and it reminded me how food brings warmth to simple gatherings.
Storage Tips
Store leftover pumpkin milk mixture in the fridge for up to three days in a sealed jar. Shake before use as spices may settle. Once mixed with coffee and ice the drink should be enjoyed right away for best texture.
Ingredient Substitutions
If you do not have pumpkin pie spice make your own blend with cinnamon nutmeg ginger and cloves. Maple syrup can be replaced with honey brown sugar or vanilla syrup. For a dairy free option use oat or almond milk which also add their own subtle flavors.
Serving Suggestions
This latte pairs beautifully with pumpkin bread cinnamon rolls or a buttery croissant. It also makes a cozy afternoon pick me up when served with oatmeal cookies.
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Cultural Context
Pumpkin spice lattes became a seasonal icon in the early 2000s when Starbucks introduced them as a limited edition fall drink. Since then homemade versions like this one have allowed people to enjoy that nostalgic taste with healthier and more affordable ingredients.
Frequently Asked Questions About Recipes
- → Can I make this hot instead of iced?
Yes! Simply warm the pumpkin mixture with milk, stir into hot coffee, and skip the ice for a cozy hot version.
- → Do I have to use maple syrup?
No, you can swap in honey, brown sugar, vanilla syrup, or a sugar-free option depending on your preference.
- → What milk works best?
Whole milk gives richness, while oat milk makes it creamy and dairy-free. Almond or coconut milk also work well.
- → How do I make it frothy?
Blend the pumpkin mixture with milk before combining it with coffee. This creates a smooth, creamy texture similar to Starbucks.
- → Can I make the base ahead of time?
Yes, prepare the pumpkin spice milk mix and store it in the fridge for up to 3 days. Just add coffee and ice when ready.
- → What’s the best sweetener alternative?
Honey, agave, or coconut sugar all work nicely, each adding a slightly different flavor profile to the latte.