Coffeehouse Iced Pumpkin Spice Latte

A creamy and rich Iced Pumpkin Spice Latte at home, with only real food ingredients!  No, it’s not too good to be true…

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I love to make homemade lattes. They are so much better for you than any takeout version. I made the Skinny Peanut Butter Frappuccino with real peanut powder.

This Iced Pumpkin Spice Latte is made with real pumpkin, spices, milk and espresso.  If you do not have an espresso machine, you can mix up 2 ounces of very strong coffee in place of the espresso shots.  

Real maple syrup sweetens this drink.  Of course, you should adjust the amount of sweetener to your preference.  If you don’t like maple or don’t have any, you can use other sweeteners.  However, note that liquid sweeteners work best in cold drinks.  It’s difficult to get granulated sugar to dissolve and you will likely end up with grainy bits of sugar at the bottom instead of blended throughout.

If you do not have the spices: Cinnamon, Nutmeg, and Allspice, available then you can substitute pumpkin pie spice for all of the spices.  It will taste a little different.

The real trick to this Iced Pumpkin Spice Latte is the method.  I highly recommend that you use a blender or immersion blender.  You CAN simply close up the ingredients into a sealed container and shake like crazy for 3-4 minutes.  The goal is that the milk is fully mixed with the other ingredients and well frothed.  Pour the milk mixture over ice, then top with the espresso.  If you skip the milk frothing step, then the latte will not have the right texture.

Things you’ll Need: blender, immersion blender, espresso machine (#sponsored)

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**Weight Watchers Freestyle Points-3/serving.  Weight Watchers points are based on using fat-free milk.

Jump to Recipe

Prep Time: 5 Minutes Cook Time: 0 Minutes Serves: 1

Ingredients:

• Double-shot of espresso
• 1 Cup Milk
• ¼ Cup Pumpkin Puree
• ¼ teaspoons Cinnamon
• ¼ teaspoons Nutmeg
• ⅛ teaspoons Allspice
• 1 Tablespoon Maple Syrup
• 1 Cup Ice
• Whipped Cream (optional)
• Cinnamon (optional)

Instructions:  

1. Pull your double-shot of espresso.  If you do not have an espresso machine, you can use 2 ounces of strong coffee.
2. Place Milk, Pumpkin Puree, Cinnamon, Nutmeg, Allspice, and Maple Syrup into a blender.  Blend until smooth and very frothy.  In a commercial-quality blender, this takes 20-30 seconds.  In a typical household blender, it can take 1-2 minutes.  With an immersion blender, this should take about 90 seconds.  If you have no blender (or just don’t want to get it dirty), you can put the ingredients into a sealed container and shake like crazy for 3-4 minutes.
3. Pour immediately over the ice in your chosen cup (needs to be 20-ounces or larger).  Pour over the espresso.  Top with Whipped cream and a sprinkle of cinnamon, if desired.  Enjoy immediately.  

Notes:  This drink does not save nicely because the foam will flatten.

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