The air’s finally crisp, my sweaters are coming out of hiding, and let’s be real… it’s officially pumpkin season whether we’re ready or not. Around here, mornings are fueled by chaos, carpool lines, and coffee cups I never actually finish before reheating. But this iced pumpkin latte? Yeah, this one survives the madness. It’s not just pumpkin spice dust sprinkled in like confetti. Nope, I use a homemade pumpkin sauce with real pumpkin purée, so every sip is creamy, cozy, and tastes like fall actually got its act together.
@thechaotictable Full recipe for this iced pumpkin latte made with instant espresso powder is on my blog, link in the bio #psl #pumpkinlatte #pumpkinspicelatte #icedlatte #icedpumpkinspicelatte ♬ original sound - The Chaotic Table | Steph
Not really a coffee person? Totally fine, I’ve got you. If tea is more your speed, you have to check out my aromatic Iced Pumpkin Cream Chai made with my super flavorful Chai Tea Concentrate Recipe. Or maybe you’re already skipping straight to hot chocolate season (honestly, respect). In that case, warm up with my cozy Protein Hot Chocolate or, if you’re feeling a little extra, dive into the rich, spiced vibes of Mexican Hot Chocolate.
Equipment
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Ingredients
- Warm water
- Pumpkin sauce or syrup
- Ice
- Milk
- Whipped cream
Directions
Add the instant espresso powder to your glass and slowly stir in the warm water until it is fully dissolved. Mix in the pumpkin sauce or syrup.
Fill the glass with ice and add the milk.
Optionally, top with whipped cream and enjoy.
What do I serve with this recipe?
FAQs (Because Life’s Too Busy for Guesswork)
Yes, you can use a double shot of espresso in place of the Instant espresso powder and water.
If you want to deepen the spiced flavor in the drink, add between 1/8 teaspoon and 1/4 teaspoon of pumpkin pie spice or even cinnamon. Adjust the amount depending on how strong you want the spice flavor. This will make it more like an Iced Pumpkin Spiced Latte, and it will be just as good as the original recipe.
You can make it a hot latte by leaving out the ice and heating the milk in a saucepan on the stove. Do not boil the milk; just warm it up before mixing.
Yes, if you prefer to use cold brew instead of espresso, you can. Swap the espresso powder and warm water with 4 tablespoons of cold brew.
What are substitutions that I can make?
- Instant espresso powder – If you have an espresso machine and can make fresh espresso, that is also an option.
- Ice – Use what you have available. Just remember that smaller ice pieces melt faster and dilute your drink more quickly.
- Milk – Whole milk was used for this recipe, but you can substitute a plant-based milk if needed, such as coconut, oat, or almond milk.
How should I store my leftovers?
- Iced Pumpkin Latte should be stored in an airtight jar or container in the refrigerator for 2-3 days. I recommend storing it without the ice, as it will melt in the refrigerator and dilute the drink.
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Iced Pumpkin Latte
Equipment
- Glass or cup
- Spoon
Ingredients
- 2 teaspoons instant espresso powder
- 4 ounces warm water
- 2 tablespoons pumpkin sauce or syrup
- Ice
- 8 oz milk
- Whipped cream
Instructions
- Add instant espresso powder to a glass and stir in warm water until fully dissolved.
- Mix in the pumpkin sauce or syrup.
- Fill the glass with ice, pour in the milk, and stir.
- Top with whipped cream if you want to go extra cozy, then sip away.
Notes
Yes. Use a double shot of espresso in place of the instant espresso powder and water. How can I deepen the spiced flavors in the drink?
Add 1/8 to 1/4 teaspoon of pumpkin pie spice or cinnamon, adjusting to taste. This creates a stronger spiced flavor, similar to an Iced Pumpkin Spice Latte. Can I make this hot?
Yes. Omit the ice and warm the milk on the stove. Do not boil the milk—just heat until warm before mixing. Can this be made with cold brew?
Yes. Substitute the espresso powder and warm water with 4 tablespoons of cold brew.
Must be better than starbucks! Definately trying them for this fall season!