Iced Pumpkin Spice Latte 

As soon as the ‘ber months hit (think September), I consider it time for all things cozy, cuddly, and fall-code. Which includes this copycat version of the Starbucks iced pumpkin spice latte.

This homemade iced pumpkin spice latte is much better and will make you swear off Starbucks for good. It’s flavorful, lightly sweet, and packed with all the pumpkin spice you want. 

And unlike Starbucks, this iced pumpkin spice latte recipe is refined sugar-free, dairy-free, and made with better-for-you ingredients. 

Iced Pumpkin Spice Latte Ingredients 

Essentially, there are two components to this pumpkin spice latte: the espresso/coffee and the salted maple pumpkin spice creamer (I know, it sounds so good). That said, outlining below what you’ll need to make the creamer. And I’ve expanded more on the coffee component here.

• Cashews or almonds: This is the base of the creamer – I like the flavor that almonds give the creamer, but either nut works. 
• Pumpkin puree: My favorite is Farmer’s Market Foods (most grocery stores stock them).
• Maple syrup: The maple syrup acts as a sweetener and flavoring agent, lending the creamer tons of flavor that screams fall.
• Vanilla bean paste: Feel free to swap in vanilla extract if you prefer, but nothing beats the flavor of vanilla bean paste.
• Pumpkin spice: I highly recommend making homemade pumpkin spice: it’s fresher, more aromatic, and better than anything at the store. Combine 3 tbsp Ceylon cinnamon, 2 tsp ground ginger, 1 1/2 tsp ground nutmeg, 1 tsp allspice, and 1/4 tsp black pepper (trust me).
• Kosher salt
• Espresso/cold brew/strongly brewed coffee: Expanding more on coffee below.

Let’s Chat Coffee, Specifically Espresso 

While this creamer is phenomenal, bad coffee will yield a bad latte, no matter how good the creamer is. That said, I strongly recommend (pun not intended) a strong coffee, espresso, or cold brew for best results.

When it comes to coffee, I prefer using espresso, but a strong cold brew concentrate or strongly brewed coffee will yield similar results. Again, bad coffee equates to a bad latte, no matter how good the creamer is.

• For all my girlies who own an AeroPress (in the hopes of one day owning a proper espresso machine), here’s how I make espresso using my AeroPress. Place your AeroPress over a cup/jar, place the filter in the main component. Wet the filter with a bit of water. Using very finely ground coffee, fill the AeroPress to the 1 marker (about 5 tbsp total). Then pour in boiling water (212°F) over the coffee ground, gently spinning the glass to evenly bloom the coffee. Continue pouring the water in until it reaches the 4 marker. Then gently stir with a spoon, and let the coffee sit and bloom for 1 minute. Chill the espresso in the fridge/freezer for a few minutes so it doesn’t melt the ice and water down the latte. 
• And if you have a regular drip coffee machine, for strongly brewed coffee, use 2 cups of water and 8 tbsp of coffee. Chill the coffee in the fridge/freezer for a few minutes so it doesn’t melt the ice and water down the latte. 

And that’s all for this recipe – I can’t wait for you to make this latte! Please leave a review and rating if you like it, and try out my copycat Starbucks iced chai latte next. If you have any questions, feel free to leave a comment below or send me a DM on Instagram.

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