I tried to wait until it was officially Autumn to post a pumpkin recipe, but apparently I just couldn’t quite hold off. It certainly feels like my favorite season here in New England, and we’re a mere few days away according to the calendar.
The ultimate summer-into-fall beverage (well, other than pumpkin beer of course) is the ever-popular iced pumpkin spice latte. Starbucks started the trend a while back and food bloggers everywhere have posted their own version over the years.
Two years ago I posted a couple of horrifically bad Instagram photos of my recipe and I’m back with revisions!
The recipe itself hasn’t changed, but I like the marbled effect of the pumpkin mixture swirled with the coffee when I made it this time around, so I photographed it as such.
As you sip, the two liquids mix into one delicious & refreshing concoction that is perfect for these end-of-summer-cool-but-not-cold days.
Iced Pumpkin Spice Latte
Prep Time: 2 minutes
Cook Time: 0 minutes
Keywords: blender breakfast Halloween fall summer
Ingredients (1 latte)
- 3/4 cup milk (I used unsweetened vanilla almond milk from Trader Joe’s)
- 3 Tbsp pure pumpkin puree
- 1 tsp pure maple syrup
- 1/2 tsp ground cinnamon
- pinch ground ginger
- tiny pinch ground nutmeg
- tiny pinch cloves
- ice cubes
- 1/2 cup strong cold-brewed coffee or brewed coffee that has chilled thoroughly in the fridge
Combine milk, pumpkin puree, maple syrup, and spices in a blender or mini food processor; blend until well-combined and frothy.
Pour mixture into a large glass filled halfway with ice cubes. Slowly pour in the chilled coffee. Serve with a dusting of cinnamon, if desired.