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Can you believe that 2023 is, in fact, the 20th anniversary of the Pumpkin Spiced Latte? That’s just amazing! You’d have to be living under a gourd not to know that the pumpkin spiced latte (or PSL) craze is no longer a craze but is now just a popular beverage in the country, like Diet Coke or beer. Or water.
It’s still a seasonal treat for most, appearing in August-ish at Starbucks locations everywhere, your local coffee joint, and even some restaurants. But let’s say you wanted to make your own iced PSL from scratch and not spend the $5 (or more!) at Dunkin’ Donuts or Starbucks. If that’s you, and you have a blender at your disposal, then you’re in business; and maybe once you’re done with your PSL, you’ll want to expand to other dessert-y drinks, such as an Espresso Martini, a French 75, or the Best Homemade Hot Chocolate, for those who don’t drink alcohol.
Table of Contents
Iced Pumpkin Spice Latte: Frothy and creamy and sweet and the quintessential drink of early fall (see ya later, Starbucks)!
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Ingredients
- Chilled strong coffee or espresso – You can make this yourself or use a canned or bottled black iced coffee. You’re going to want to use a strong brewed coffee or espresso, as the milk and ice will dilute it when it is blended. Make sure the coffee is well chilled before blending it up.
- Canned pumpkin puree – Use canned pumpkin unless, for some reason, you have access to fresh pumpkin puree. Make sure the canned pumpkin you choose is plain pumpkin with no other ingredients listed on the can. Pumpkin pie filling will have other spices added in.
- Milk – You can use whatever milk you like, but I recommend whole for the richest, creamiest flavor.
- Maple syrup – Adds a lovely autumnal sweet note.
- Vanilla extract – Adds another level of flavor and depth. Vanilla is a great complement to pumpkin.
- Cinnamon sugar – You can easily make this by combining ½ teaspoon ground cinnamon with 1 teaspoon sugar.
- Ground cloves – Another beautiful fall spice and a perfect partner to pumpkin.
- Pinch ground nutmeg – This is optional (I’m allergic).
- Ice – Thickens the drink.
To Serve
- Whipped Cream
- Ground cinnamon for sprinkling
How to Make Pumpkin Spice Latte
- Freeze the pumpkin.
- Combine the ingredients in a blender: Place the coffee or espresso, pumpkin puree, milk, maple syrup or agave, vanilla, cinnamon sugar, cloves, and nutmeg (if using) in a blender.
- Puree until smooth.
- Serve: Pour into two glasses. Top each glass with a generous scoop of whipped cream, and sprinkle some cinnamon on top. Grab a (reusable) straw, and you have yourself a true fall treat. Serve immediately.
Tips and Substitutions
- You can use agave instead of maple syrup if you prefer.
- If you want to use pumpkin pie filling instead of plain pureed pumpkin, skip the other spices and just use that. Taste, and see if you want to add a bit more cinnamon. You will probably also want to skip the sweetener since pumpkin pie filling has added sugar.
- If you don’t have time to freeze the pumpkin, you will just have a thinner iced latte.
FAQs
Starbucks used to serve its first pumpkin spice latte of the season when Fall truly fell, but nowadays, the PSL season is upon us by mid-August. If you can’t wait that long to satisfy your PSL craving, that’s where this copycat recipe comes in — you’re in the right place!
Traditionally, the PSL is one of the sweetest things on the menu at Starbucks. If you want it less sweet in-store, I’ve found that asking the barista to put one less pump of sweetener in does the trick; if you’re making it at home, just half the amount of maple syrup or agave in the recipe.
Ah, this is a question I used to ponder often…Until I finally caved and tried a PSL myself. This drink encapsulates everything that is lovable about Fall: The scents and flavors of a pumpkin pie, the rich, warm colors of autumn leaves, and a generous dollop of whipped cream — the cherry on top, if you will. Don’t just take my word for it: Try it, and then report back whether your mind has been changed.
What to Serve With Pumpkin Spice Latte
Pumpkin Gingerbread
Crystallized Ginger Shortbread
Banana Bread with Chocolate and Crystallized Ginger
More Fall Drink Recipes
- Hot Toddy
- Cranberry Orange Shrub
- Pomegranate Orange Mocktail with Mint
- Thick Chocolate Oreo Milkshakes
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Iced Pumpkin Spice Latte
Equipment
Ingredients
- ⅓ cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup chilled strong coffee or espresso
- 1 cup milk (preferably whole)
- 2 tablespoons maple syrup (or agave)
- ½ teaspoon vanilla extract
- 1 ½ teaspoons cinnamon sugar (or ½ teaspoon ground cinnamon plus 1 teaspoon sugar)
- Pinch ground cloves
- Pinch ground nutmeg (optional)
- 1 cup ice
To Serve:
- Whipped Cream
- Ground cinnamon (for sprinkling)
Instructions
- Transfer the pumpkin to a zip lock bag and flatten and seal it, or scoop it into an ice cube tray. Freeze for at least 3 hours, until solid.
- Place the coffee or espresso, pumpkin puree, milk, maple syrup or agave, vanilla, cinnamon sugar, cloves, and nutmeg (if using) in a blender. Puree until smooth.
- Pour into two glasses. Top each glass with a generous scoop of whipped cream, and sprinkle some cinnamon on top. Serve immediately.
Notes
- You’re going to want to use a strong brewed coffee or espresso, as the milk and the ice will dilute it when it is blended. Make sure the coffee is well chilled before blending it up.
- If you want to use pumpkin pie filling instead of plain pureed pumpkin, skip the other spices and just use that. Taste, and see if you want to add a bit more cinnamon, and you will probably also want to skip the sweetener, as the pumpkin pie filling will have sugar added to it.
- If you don’t have time to freeze the pumpkin, you will just have a thinner iced latte.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was yummy! Thanks for the recipe.