Pumpkin Spice Iced Latte

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This Pumpkin Spice Iced Latte is the perfect pumpkin spice iced coffee - easy to make dairy-free and sugar-free!

Course Coffee Break, Drink, Drinks

Cuisine American, Coffee, Coffee Shop, Starbucks

Keyword Iced Pumpkin Spice Latte, Pumpkin Spice Iced Latte, Pumpkin Spice Latte

Prep Time 20

Total Time 20

Servings servings

Calories 306kcal

Author Chrissie

Equipment

French Press or Espresso Machine
Mason Jar
Electric or hand-held milk frother

Ingredients

For the simple syrup (makes 1/2 cup syrup):

1/3 cup water
1/3 cup granulated sugar
1 cinnamon stick
3-4 whole cloves
3-4 whole allspice

For the espresso:

60 millilitres hot water (approximately 2 oz)
10 grams instant espresso powder

For the foamed milk:

2 cups whole milk
4 tablespoons simple syrup (recipe above) (substitute Maple Syrup or a few drops of Stevia, if desired)
2 tablespoons pumpkin puree (canned)
a dash or two of pumpkin pie spice (optional)

For serving:

ice cubes

US Customary - Metric

Instructions

For the simple syrup:

Add the water, sugar, cinnamon stick, cloves and allspice to a pot over medium-high heat and cook until the sugar dissolves.
Let the mixture sit and cool to room temperature, and remove the whole spices before adding the syrup to a jar or bottle.

For the espresso:

Dissolve the instant espresso powder in the hot water.
Alternatively, make your own espresso if you have an espresso machine, or use a french press to make espresso with ground espresso beans without a machine.

For the foamed milk:

Add the milk, syrup, pumpkin puree and spices to a mason jar and shake very well to combine. Froth with a hand-held milk frother.
Alternatively, froth the cold milk in an electric milk frother (if you have one) on the cold setting, or simply shake the mason jar very well until everything is combined and a small layer of foam appears on the top of the milk.

To serve:

Pour 1 cup of the milk mixture over ice into each large glass (makes 2).
Top with one shot of the espresso each and serve.

Notes

This recipe makes 2 servings (1 shot of espresso each, plus approximately 1 cup of the pumpkin milk mixture each).

The simple syrup recipe makes 8 tablespoons of simple syrup (or 1/2 cup), so feel free to add a little extra simple syrup to each serving depending on your tastes.

To make this recipe low carb/keto, simply replace the simple syrup with a few drops of liquid stevia and add some pumpkin pie spice to the cream mixture for added flavour.

Feel free to make this Pumpkin Spice Iced Latte with 2 shots of espresso instead of one, if desired.

Nutrition