This Iced Pumpkin Latte is the perfect way to ease into autumn while it’s still warm out. It’s iced, creamy, and spiced just right! It’s made with homemade Pumpkin Spice Syrup and layered over ice and topped with whipped cream for a treat that tastes like fall in a glass.
If you’re all about those cozy fall vibes, be sure to check out my Pumpkin Spice Latte Pumpkin Cream Pie, Apple Scones, and Caramel Apple Pancakes!
This Iced Pumpkin Spice Latte recipe was born out of those in-between days, when the mornings start crisp but the afternoons still beg for something cool. It’s inspired by the infamous Starbucks drink that I also recreated at home, the Pumpkin Spice Latte (hot version). As a busy mom running around doing all the things, a good iced coffee is sometimes the trick for a quick energy boost! The problem is, I usually find them way too sweet when I order them at a coffee shop.
I love making a batch of my Pumpkin Spice Syrup and using it for both hot and iced drinks throughout the week. I can control the sweetness and my budget! This version is perfect when I want all the pumpkin pie spice goodness, but I’m just not ready to give up iced coffee season. It also makes a pretty adorable addition to any fall-themed brunch board or coffee station!
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Recipe Highlights
- Refreshing and cozy all at once!
- Made with homemade Pumpkin Spice Syrup that can be made ahead!
- Perfect for early fall mornings or weekend brunch!
Ingredient Notes
- Espresso: Use fresh espresso shots, or instant espresso dissolved in hot water for ease. I love using my London Sip moka pot for this.
- Pumpkin Spice Syrup: Homemade is best! It adds real pumpkin flavor and cozy spice.
- Milk: Whole milk or oat milk both work beautifully. I personally use 2% organic milk.
- Ice: Fill that glass to the brim for a refreshingly chilled drink.
- Whipped cream + pumpkin spice: The dreamy combo is the best topping for this drink!
How to Make an Iced Pumpkin Spice Latte
- Step 1: Prepare espresso.
- Step 2: Pour in Pumpkin Spice Syrup.
- Step 3: Add espresso mixture to a glass with ice.
- Step 4: Pour in milk of choice.
- Step 5: Stir to combine the milk and espresso mixture.
- Step 6: Top the latte with whipped cream and a sprinkle of cinnamon and enjoy!
Charlotte’s Tips for making the best Starbucks Iced Pumpkin Spice Latte Copycat
- Have everything prepared and ready to go so ice doesn’t melt and water down the drink.
- Prep your Pumpkin Spice Syrup ahead of time and store in the fridge all week.
- Hosting brunch? Set up a mini iced latte bar with milk options, syrups, and toppings.
Recipe Variations
- Swap espresso for chai tea concentrate if desired.
- Use oat milk for extra fall flavor and creaminess.
- Use decaf espresso or instant decaf powder for a cozy, caffeine-free treat.
Recipe Substitutions
- A sprinkle of cinnamon or nutmeg still brings the fall magic if you prefer to skip the whipped cream. You can also opt to froth your milk instead.
- Use 1–2 teaspoon instant espresso powder stirred into hot water if you don’t have a moka pot or espresso machine.
- Almond, soy, or dairy milk will all work; choose your favorite!
Storage Tips
This latte is best enjoyed right after making it, but you can prep the espresso + syrup mixture ahead and keep it chilled in the fridge. When ready to serve, just pour over ice, add milk, and top with whipped cream and a dusting of cinnamon or pumpkin pie spice!
Recipe
Iced Pumpkin Spice Latte
This Iced Pumpkin Latte is the perfect way to ease into autumn while it’s still warm out. It’s iced, creamy, and spiced just right with a homemade pumpkin spice syrup you can make ahead!
Ingredients
- 2 shots espresso about 2 oz if using a machine, 2.5 oz if using The London Sip, or dissolve 1–2 teaspoon instant espresso powder in 2 oz hot water
- 2 tablespoon Pumpkin Spice Syrup from recipe above
- ¾ cup cold milk whole or oat milk
- 1 cup ice cubes
- Whipped cream and pumpkin pie spice or cinnamon for topping
Instructions
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Fill a tall glass with ice.
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Stir Pumpkin Spice Syrup into freshly brewed espresso until smooth.
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Pour espresso mixture over ice.
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Add cold milk, stirring to combine.
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Top with whipped cream and a sprinkle of pumpkin pie spice.
Notes
- Have everything prepared and ready to go so ice doesn’t melt and water down the drink.
- Prep your Pumpkin Spice Syrup ahead of time and store in the fridge all week.
- Hosting brunch? Set up a mini iced latte bar with milk options, syrups, and toppings.
I hope you love this Iced Pumpkin Spice Latte Recipe. If you make this recipe, leave a comment and a rating! I’d love to know how you liked it. Enjoy, xoxo!
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