Best Iced Pumpkin Spice Latte In Easy 2 Steps

The Iced Pumpkin Spice Latte (PSL) is a popular, refreshing way to enjoy the classic autumn flavors of cinnamon, nutmeg, and pumpkin year-round. It combines espresso and milk with a homemade, pumpkin-infused syrup, all served over ice. This recipe focuses on a scratch-made syrup for the most authentic flavor.

What is a Iced Pumpkin Spice Latte?

The Pumpkin Spice Latte is a coffee drink originally popularized by Starbucks in 2003. It’s an espresso-based drink typically made with a blend of fall spices (cinnamon, nutmeg, ginger, and clove), steamed milk, espresso, sugar, and often real pumpkin purée. The iced version simply substitutes steamed milk for cold milk and is served over ice, making it a perfect year-round treat. (For more on the history, see the Iced Pumpkin spice latte). And If you are a latte lover, we suggest you try Iced Chai Latte Recipe.

Ingredients For Iced Pumpkin Spice Latte

This recipe is broken into two parts: making the Pumpkin Spice Syrup (which you can store for later) and assembling the Iced Latte.

1. Pumpkin Spice Syrup (Makes about 10 servings)

• 1 cup (200 g) granulated sugar
• 1 cup water
• 0.33 cup (80 g) canned pumpkin purée (pure pumpkin, not pie filling)
• 1.5 tablespoons pumpkin pie spice blend
• 1 teaspoon vanilla extract
• A pinch of salt

2. For One Iced Latte

• 2 shots of espresso (or 0.5 cup of very strong cold brew coffee)
• 0.75 cup (180 ml) milk of choice (whole milk, oat milk, or almond milk work best)
• 2 to 3 tablespoons of Pumpkin Spice Syrup (adjust to your sweetness preference)
• Ice
• Whipped cream and extra pumpkin pie spice, for topping (optional)

How to Make the Iced Pumpkin Spice Latte

Step 1: Make the Pumpkin Spice Syrup

1. Simmer: In a small saucepan, combine the sugar, water, pumpkin purée, pumpkin pie spice, and salt. Bring the mixture to a low simmer over medium heat, stirring until the sugar is completely dissolved.
2. Cook: Reduce the heat to medium-low and let the mixture simmer gently for 10 to 15 minutes. This allows the flavors to deepen and the syrup to thicken slightly.
3. Strain and Chill: Remove the saucepan from the heat. Let the syrup cool for 10 minutes, then stir in the 1 teaspoon of vanilla extract. Strain the syrup through a fine-mesh sieve or cheesecloth to remove any clumps of pumpkin or spice.
4. Store: Transfer the syrup to an airtight jar or container. Refrigerate until completely cool. The syrup can be stored in the refrigerator for up to 1 week.

Step 2: Assemble the Iced Latte

1. Prep Coffee: Brew your 2 shots of espresso or measure out your strong cold brew. Allow the coffee to cool slightly.
2. Combine Flavors: In a glass, add the 2 to 3 tablespoons of chilled Pumpkin Spice Syrup, the cooled espresso/coffee, and your milk. Stir well to combine.
3. Serve: Fill a tall glass with ice and pour the latte mixture over the top.
4. Garnish: Top with a generous amount of whipped cream and a sprinkle of extra pumpkin pie spice or cinnamon, if desired.

Tips for the Best Iced Pumpkin Spice Latte

• Chill Ingredients: Ensure your coffee and milk are cold before assembling the latte. Using cooled syrup prevents the ice from melting too quickly and diluting your drink.
• Coffee Strength: Use strong coffee to ensure the flavor cuts through the rich pumpkin and milk. Espresso or a concentrated cold brew is ideal.
• Use Real Pumpkin: A little bit of real pumpkin purée makes a huge difference in achieving an authentic, rich flavor and creamy texture.

Conclusion

The Iced Pumpkin Spice Latte has evolved from a seasonal novelty to a global cultural icon, marking the unofficial start of the autumn season for millions. Whether you prefer the original hot version or this refreshing iced variation, making your own PSL at home allows you to control the quality of the ingredients and the level of sweetness. By mastering this simple homemade syrup, you can enjoy the cozy, nostalgic blend of warm spices and rich coffee anytime you crave that quintessential taste of fall. It’s more than just a drink; it’s a moment of seasonal appreciation in a glass.

Best Iced Pumpkin Spice Latte In Easy 2 Steps

foodifa

A homemade iced coffee drink featuring a rich, spiced pumpkin syrup, espresso, and cold milk.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Beverages, Coffee

Cuisine American

Calories 250 kcal

Ingredients

  

Pumpkin Spice Syrup (Makes about 10 servings)

• 1 cup 200 g granulated sugar
• 1 cup water
• 0.33 cup 80 g canned pumpkin purée (pure pumpkin, not pie filling)
• 1.5 tablespoons pumpkin pie spice blend
• 1 teaspoon vanilla extract
• A pinch of salt

For One Iced Latte

• 2 shots of espresso or 0.5 cup of very strong cold brew coffee
• 0.75 cup 180 ml milk of choice (whole milk, oat milk, or almond milk work best)
• 2 to 3 tablespoons of Pumpkin Spice Syrup adjust to your sweetness preference
• Ice
• Whipped cream and extra pumpkin pie spice for topping (optional)

Instructions

 

Step 1: Make the Pumpkin Spice Syrup

• Simmer: In a small saucepan, combine the sugar, water, pumpkin purée, pumpkin pie spice, and salt. Bring the mixture to a low simmer over medium heat, stirring until the sugar is completely dissolved.
• Cook: Reduce the heat to medium-low and let the mixture simmer gently for 10 to 15 minutes. This allows the flavors to deepen and the syrup to thicken slightly.
• Strain and Chill: Remove the saucepan from the heat. Let the syrup cool for 10 minutes, then stir in the 1 teaspoon of vanilla extract. Strain the syrup through a fine-mesh sieve or cheesecloth to remove any clumps of pumpkin or spice.
• Store: Transfer the syrup to an airtight jar or container. Refrigerate until completely cool. The syrup can be stored in the refrigerator for up to 1 week.

Step 2: Assemble the Iced Latte

• Prep Coffee: Brew your 2 shots of espresso or measure out your strong cold brew. Allow the coffee to cool slightly.
• Combine Flavors: In a glass, add the 2 to 3 tablespoons of chilled Pumpkin Spice Syrup, the cooled espresso/coffee, and your milk. Stir well to combine.
• Serve: Fill a tall glass with ice and pour the latte mixture over the top.
• Garnish: Top with a generous amount of whipped cream and a sprinkle of extra pumpkin pie spice or cinnamon, if desired.

Notes

Syrup stores for 1 week refrigerated.

Keyword homemade starbucks, iced latte, iced pumpkin spice latte, psl recipe, pumpkin spice syrup