(Better Than) Starbucks Iced Pumpkin Spice Latte

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As if we need an excuse to dive head-first into pumpkin spice season, Starbucks officially launched its fall menu, so it’s time to fire up the Nespresso and create an iced version of this iconic drink at home! (Don’t worry if you don’t have a Nespresso machine. You can totally still make this!)

But I’ve gotta say, I’ve been known to enjoy a PSL any time of year! I don’t know about where you live, but here in Michigan, it’s still super sunny at the end of August, so I went for a homemade iced pumpkin spice latte for opening day this year instead of my usual hot version. 

Now, before we dive in, I want to let you know that this better than Starbucks iced pumpkin spice latte recipe post contains the complete do-it-yourself-from ingredients-in-your-own-kitchen version, but if you’d rather skip the prep work and go straight to the syrups, keep reading, because I’ll spill those spicy details below, too.

Why You’ll Love This:

Whether you’re trying to save money this fall or you’d rather skip the drive-thru, this iced pumpkin spice latte recipe is even better than the coffee shop version. And let me tell you, I am a pumpkin spice aficionado, so I’m picky about any Starbucks copycat recipe. But this iced PSL recipe passes the test! 

For me, finding out how much sugar I was drinking in my Starbucks lattes was the key factor that motivated me to figure out how to make my favorite drinks at home using simple ingredients.

And when I’m short on time or just don’t feel like making a batch of pumpkin spice syrup, I’ll use the Torani Sugar-Free Pumpkin Pie Syrup for this iced coffee (more on that later). Either way, this is a pretty easy recipe, and it delivers great fall flavors, just like the iced Starbucks pumpkin spice latte. 

Alright, let’s get started. 

(You can jump to the bottom to find the recipe card, but I’ll walk you through the full instructions with pictures below.)

Ingredients:

• 1 cup of milk (dairy or non-dairy milk is fine… just pick your favorite milk and go with it)
• 2 shots of espresso OR ¼ cup of strong coffee (I use one double espresso chairo pod from Nespresso)
• Ice cubes in a tall glass
• 2 tbsp pumpkin puree- We’re using real pumpkin puree in this recipe, NOT pumpkin pie filling (although I bet that would make a delicious drink, too!).
• 2 tbsp granulated sugar (or granulated sugar substitute… just be sure to look up the substitution ratio; not all of them are 1:1!)
• 1 tsp vanilla extract
• ½ tsp pumpkin pie spice blend
• Whipped cream, topping

Instructions:

In a small/medium pot, add the milk, pumpkin puree, and sugar. Mix and heat on the stove. Remove right BEFORE it starts boiling. (You’ll start to see the steam coming off the milk.) 

Then, add the vanilla extract and the pumpkin pie spice. Whisk until well combined.

Allow to cool, or place in the freezer if you’re in a hurry. (Just don’t forget to take it out, or else you’ll end up with a giant pumpkin spice ice cube!)

Brew espresso shots or strong brewed coffee over ice. (I make mine using my Nespresso Vertuo Plus, but before I got an espresso machine, I used the “specialty shot” function on my Ninja Coffee Bar.)

Pour the chilled milk over the espresso/coffee.

Then top with whipped cream, sprinkle some more pumpkin pie spice on top, give it a stir, and enjoy!

Notes:

• Store leftovers in an airtight container in the refrigerator.
• It doesn’t really matter if you add the espresso or the milk first, but if you’re brewing the espresso shot or coffee, it’s best to do it over ice to start chilling it instantly. 
• If you already have cold brew coffee, you can use that instead of real espresso. 
• To make an original pumpkin spice latte (the hot version), brew the espresso or strong coffee into a mug and skip the cool-down step above. 
• I mentioned above that you can use pre-made pumpkin spice syrup instead. According to the Starbucks app, they use 4 pumps of pumpkin sauce with 2 shots of espresso. I recommend adding your pumps (or you can use a measuring spoon… 1 pump = 1/4 oz = 1.5 TBSP) one at a time to your desired sweetness. Four pumps of pumpkin syrup were WAY too many for me!
• You can also top it with pumpkin pie sauce (my favorite is from Torani). 

Alternate Recipes:

• Want to top your recipe with delicious pumpkin cold foam? You can find that recipe here***. 

So, the next time that PSL craving hits (which for me is, like, every day during fall), just head to your kitchen and whip up this delicious homemade pumpkin spice latte over ice. Cheers to filling every day with the best iced pumpkin spice latte!