Throwback Thursdays: Iced Pumpkin Spice Latte

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Lauren Zembron
Lauren Zembron
I am a 34 year old living outside of Boston with my wonderful husband, energetic daughter, sweet son, and playful dog. I have degrees in both psychology and guidance counseling, and have worked in a variety of school settings. I strive to find a balance between the two basic food philosophies of “eat to live” and “live to eat“. I believe that food should be (and is!) one of the great pleasures of leading a healthy lifestyle.

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.

Iced Pumpkin Spice Latte

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!

Iced Pumpkin Spice Latte

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.

Iced Pumpkin Spice Latte

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.

Bottoms up!

Iced Pumpkin Spice Latte

Iced Pumpkin Spice Latte

Iced Pumpkin Spice Latte

by Lauren Zembron

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.

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