Iced Pumpkin Spice Latte with Oat Milk
If you’re craving a cozy fall drink, this Iced Pumpkin Spice Latte with Oat Milk is perfect! Made with homemade pumpkin syrup, espresso, and creamy oat milk, it’s great iced or hot and even better with a dollop of coconut whipped cream.
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Servings: 1
Ingredients
Pumpkin Spice Syrup
- 1 cup Water
- 1 cup Brown Sugar
- ¼ cup Pumpkin Purée
- 1 teaspoon Vanilla Bean Paste or extract
- 2 teaspoons Pumpkin Pie Spice
Iced Pumpkin Spice Latte
- Double Shot of Espresso
- 1 tablespoon Pumpkin Spice Syrup or to preference
- ½ cup Oat Milk
- Ice Cubes
Instructions
- In a small pan, combine the brown sugar, water, pumpkin purée, pumpkin pie spice, and a pinch of salt. Whisk until well combined.
- Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for about 10 minutes, whisking occasionally, until the sugar has fully dissolved. Keep it at a gentle simmer, as the goal is a light, thin simple syrup, not a thick caramel.
- Strain the mixture through a fine mesh strainer or nut milk bag. Don't skip this step, as it makes the texture much smoother.
- Stir in the vanilla bean paste (or extract), then let the mixture cool before transferring it to an airtight jar and storing it in the fridge for up to 2 weeks.
- Pour the syrup into the bottom of your glass. Use as much or as little as you like. I usually add about 1 tablespoon.
- Fill with ice and pour in the oat milk.
- Brew a double shot of espresso and pour it over the milk. Stir and enjoy!
- If making a hot pumpkin spice latte, froth and steam the milk and omit the ice.
Notes
This recipe makes 1 latte but a little over 1 cup of pumpkin spice syrup.
Let the syrup cool to room temperature before using it in iced drinks. It can be added to hot drinks right away, but cooling it first helps prevent it from crystalizing.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!