Iced Pumpkin Spice Latte


Lovelies! Whoa, the first day of fall was this week. Unfortunately, in LA, it feels more like summer, with temperatures predicted to get up in the high 80’s this weekend. That sucks for me because I can’t stop dreaming about chunky sweaters, beautiful brown boots and warm, cozy drinks.

So I took it upon myself  to make a very “fall” drink, customized to the weather’s weirdness: an ICED Pumpkin Spice Latte. It’s the taste of fall poured over ice, making it this unusual mix of refreshing and cozy.

This should go without saying, but this drink can also be made hot. I’m actually really looking forward to sipping on this in a month while sitting outside in a gigantic sweater.

Bright orange leaves and Pumpkin Spice Lattes are what dreams are made of. Believe that.

And now for a few thoughts on this recipe…

A few weeks ago it got a little cold in LA (meaning high 60’s) and I got trigger happy with fall. I put on a warm sweater and marched to Starbucks to buy myself a Pumpkin Spice Latte. I was a little surprised at the cost. I mean, for a grande it came out to be $4.50!

And then naturally I wanted another one a few hours later, and since I’m terrible with self-control, I marched to Starbucks again and bought yet another one. So on some random Wednesday in September, I spent nearly $10 on Pumpkin Spice Lattes. I’m not sure who I think I am sometimes. Seriously.

Luckily a friend of mine used to work at Starbucks and loosely told me the recipe, but I wasn’t too crazy about having to use pumpkin syrup. So I ended up finding this recipe on The Kitchn and used it as a guide. I added twice as much pumpkin puree and a bit less milk. I also tweaked the directions to suit making it cold. Below are directions for both: hot and cold.

Also, if you have pumpkin pie spice on hand then it’s easiest to use that, but if you don’t, then you can just make your own by mixing ground clover, nutmeg, cinnamon, ginger, and all-spice.

Now, if you’ll excuse me. I’m gonna go put on a sweater, turn my air-conditioning on and pretend it feels like fall.



Iced Pumpkin Spice Latte

Recipe adapted from The Kitchn

Print this recipe!

2 cups milk

4 tablespoons canned pumpkin puree

2 tablespoons sugar

2 tablespoons vanilla extract

1/2 teaspoon pumpkin pie spice

1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don’t have an espresso machine.)

For Iced:

Brew your coffee or espresso and let it sit out for a few minutes until it reaches room temperature. You could also put it in the fridge or freezer to speed up the cooling process.

In a saucepan combine milk, pumpkin and sugar and cook on low heat, stirring, just until the sugar and pumpkin are desolved. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it – just whisk the mixture really well with a wire whisk.

Pour into a cup filled with ice. Add the espresso or coffee on top.

Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

For Hot:

In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it – just whisk the mixture really well with a wire whisk.

Pour into a large mug or two mugs. Add the hot espresso or coffee on top.

Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

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Leave a Reply

  • Reply Heather September 24, 2010 at 11:12 am

    Awesomeness, squared! Thanks for sharing!

  • Reply Jordan September 24, 2010 at 11:31 am

    I’ve been getting these since they reappeared at Starbucks a few weeks ago (nevermind we’re still in the 90’s in Texas). Aren’t they glorious? I can’t wait to try this one.

  • Reply Kitten with a Whisk September 24, 2010 at 11:40 am

    You are my hero. PSL’s are one of my favorite fall treats.

  • Reply Michelle September 24, 2010 at 1:10 pm

    Totally loving this. Can’t wait to try it and save that Starbuck’s money for something else. : )

  • Reply StephGarvey September 24, 2010 at 2:08 pm

    I was literally just wondering how to make a pumpkin spice latte without the syrup and clicked on your blog from Cupcakes and Cashmere while standing at my espresso machine…and voilà! Thanks so much!

  • Reply Joanne September 24, 2010 at 5:19 pm

    Damn I haven’t had a pumpkin spice latte in forever and now that I have this recipe, I will probably never buy one again. I’d much rather have real pureed pumpkin than syrup. That’s for damn sure.

  • Reply Betty @ scrambled hen fruit September 24, 2010 at 8:20 pm

    I love those things at starbucks, but I’d rather make my own. Thanks! (Especially an iced one, since it sure doesn’t feel like fall yet!)

  • Reply nina September 24, 2010 at 11:40 pm

    This is great. thanks so much. what amount of spices do i use when making my own pumpkin pie spice?

    • Reply Adrianna September 25, 2010 at 2:53 am

      I’m actually not totally sure, but I used a teaspoon of each and it worked out just fine!

      • Reply nina September 25, 2010 at 9:53 am

        VERY NICE. TY

  • Reply Katrina September 25, 2010 at 3:37 am

    I love the starbucks version so much, and agree, it is sooo expensive!! This recipe looks so yummy! Thanks for searching around and finding it.

  • Reply M. September 25, 2010 at 11:02 am

    this is great!!! I could so use one right now, it’s so hot today. I love it that we have burst of summer right now!
    And this spiced pumpkin iced latte looks perfect 🙂

  • Reply kate September 25, 2010 at 3:12 pm

    Agh! I totally spent $4.75 on a grande pumpkin spice latte yesterday. Delicious, yes, but ridiculously overpriced. I’m going to try this recipe out this week!

  • Reply shenise September 25, 2010 at 6:01 pm

    The pumpkin spice latte is expensive. I will be making this instead of buying!

  • Reply Julie September 26, 2010 at 6:20 pm

    Hi! this sounds like a great recipe! and perfect for me, since im from the states and LOVE fall… but living in Peru where the weather is in reverse. everyone still drinks hot chocolate for christmas though… i will be drinking this! thank you for sharing, im very excited to try it 🙂

    • Reply Adrianna September 26, 2010 at 6:35 pm

      my mother is peruvian so i’m very familiar with the hot chocolate on christmas eve. so good! there’s nothing better than real hot chocolate!

  • Reply Jennifer September 26, 2010 at 8:16 pm

    I LOVE pumpkin spice lattes, haven’t had iced though!

  • Reply Mary September 26, 2010 at 11:40 pm

    This sounds perfect for a New England weekend by the fire! I can’t wait to make it! Thanks for sharing!

  • Reply Becky September 27, 2010 at 8:03 am

    Oh my goodness, my heart just skipped a beat. A recipe so I can make this amazing drink at home?? My day just got 100 times better (and a little less expensive, cause I was planning a Starbucks stop)

  • Reply tina September 27, 2010 at 12:36 pm

    O-M-G! I’m so going to make this once i get all those spices though 🙁 this would totally turn around this gross, gloomy, rainy Monday! awesome recipe – thanks so much!!

    • Reply Adrianna September 27, 2010 at 12:40 pm

      if you don’t already have those spices and don’t bake much, i’d definitely recommend just buying the pumpkin pie spice. it’ll cost you a lot less and you won’t have to mess with mixing them yourself! 🙂

  • Reply Sally in the Zen September 27, 2010 at 1:29 pm

    I know that I can print this entire story for the recipe but I’ve gotten spoiled with your Print This Recipe button. I’m not seeing it anywhere. Or am I just not looking in the right place?

    Whatev. No worries. Thanks for the recipe ~

  • Reply Stacia September 27, 2010 at 1:53 pm

    Great idea! I ordered to PSL at Starbucks the other day but it just wasn’t the same drinking it in this heat.

    Can’t wait to try this! WOULD AUTUMN PLEASE GET HERE ALREADY!

  • Reply sterling style September 28, 2010 at 6:59 am

    delicious!! I want one right now badly. Looks awesome!

  • Reply tina September 29, 2010 at 8:10 am

    this drink rocks! i made the milk/pumpkin part into large batches to have for a caffeine fix throughout the day. Oh and i used the extra coffee diluted with water to make coffee ice cubes! i love you so much for this recipe! thanks a bunch!!

    • Reply Adrianna September 29, 2010 at 11:38 am

      super awesome idea! love that you made it in large batches. i’m totally doing that.

  • Reply Jules October 2, 2010 at 4:44 pm

    I cannot tell you how excited I am to have found your blog and this PSL recipe, I’m downright giddy! (I found you via Tasty Kitchen.) I do have one question: When you list “canned pumpkin” as an ingredient, do you mean plain pumpkin puree, or the canned pumpkin pie filling? Could you use either in this recipe? Please advise. & thank you again for this recipe, you made my day! 😉

    • Reply Adrianna October 2, 2010 at 10:36 pm

      So glad you found me! I used pumpkin puree. I bet you could use pumpkin pie filling in a pinch, but i’m pretty sure that there are all sorts of things in there like eggs, evaporated milk, etc. Stuff you probably want to steer clear from in a drink. 🙂

  • Reply amanda @ Hungry Vegan Traveler October 4, 2010 at 11:49 am

    Oh, this is PERFECT because I don’t care for hot drinks. (Seriously, the 2 times I ever purchased a hot beverage from Starbucks, it was almost 30 minutes before I could even take a sip!)

    I generally don’t drink coffee (except in small amounts blended with other things, such as this). Would some instant coffee work with this? How should I prepare it?

    • Reply Adrianna October 6, 2010 at 11:30 am

      I would just put double the amount of instant coffee that the instructions call for and go from there. Just be sure to let it cool down by either putting it in the freezer or refrigerator for a few minutes. Let me know how it works!

  • Reply Kelly @ A Full Table October 5, 2010 at 12:53 pm

    I cannot wait to try this out. Thank you for passing this along. (My husband will thank you, too; no more spending lots of $$$ at Starbucks!)

  • Reply Peggy October 6, 2010 at 9:56 am

    This is absolutely awesome! Can’t wait to try it out because I’ve got all the ingredients already!

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  • Reply arlene October 17, 2010 at 12:32 pm

    Wow! Just made this hot (it’s almost 0 here in Alberta) and it is fabulous! Thanks so much for the recipe. I made my own spice blend too, and it all just adds up to perfect.

  • Reply Cristina October 17, 2010 at 9:59 pm

    Luv this recipe!! Thank you for sharing and the inspiration. I was rather surprised how much it was for a tall at Starbucks. It’s like buying a white chocolate mocha (that I gave up yrs ago for chai tea lattes). I’ve been craving this pumpkin latte all weekend! 🙂

  • Reply Cherie October 19, 2010 at 8:04 am

    LOVE THIS!! I too have made many trips to Starbucks and I love this one much better! I have been going nuts baking my pumpkin goodies since it is getting chilly here in New England! 🙂
    Thank You !!

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  • Reply Stephanie October 29, 2010 at 7:12 pm

    Total genius making this an iced drink! Love it!

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  • Reply verena November 14, 2010 at 8:16 pm

    I really appreciate the recipe, especially since I like my drinks cold. I should tell you, as one who goes to Starbucks a lot, you should get a rewards card. You can get regular coffee or tea and over time you earn free drinks which you can use for the expensive stuff.

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  • Reply Kay August 24, 2011 at 6:36 pm

    Sounds wonderful. I think I will try the instant coffee in the iced pumpkin latte. I’m wondering if I could use Splenda instead of sugar? I just got a new ice crusher and I think this will be a wonderful use for it.

  • Reply aprilejoi August 25, 2011 at 3:02 pm

    Wow. Fabulous. My new favorite!

  • Reply christy August 25, 2011 at 4:28 pm

    Tried it this morning and all I can say is….awesomeness!! 🙂 although I have to admit I still like Starbucks better…just seems like a little luxury…something to indulge in just for me

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  • Reply Keldie September 23, 2011 at 10:58 pm

    I just made this, and wow is it ever pumpkiny! I might scale it down to 2 or 3 tablespoons of pumpkin…otherwise, it was really good! Very thick and rich and creamy. Tastes like Fall in a cup 🙂

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    How much milk/pumpkin mixture do I use & how much coffee?

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  • Reply Nicole August 31, 2012 at 5:05 pm

    Wow. Looks good. I think I am going to try this tomorrow. It’s not falll yet but I am dying for some pumpkin spice latte. I just bought the decaf starbucks instant coffee that I’ve been using for my iced lattes. It is strong! I am wonder how good it would taste if you used brown sugar instead of white sugar? Just a thought. 🙂

    • Reply Adrianna August 31, 2012 at 5:32 pm

      You could totally do that. It’d just add a touch of molasses flavor with brown sugar. I can’t imagine it tasting awful. 😉

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  • Reply Annie O December 1, 2013 at 11:34 am

    What a lovely post! I am definitely going to try this! And I think you meant to spell dissolved instead of desolved. 😉

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  • Reply Xabib Khan July 4, 2018 at 12:24 am

    I wanna to eat it and how to made it.

  • Reply Bonita May 15, 2019 at 12:25 am

    Nice job. All cooked is best. I will also make some special delicious food. I wanna eat too. I will try and homemade recipes.