Last fall, I posted a recipe for a skinny pumpkin spiced latte that I became addicted to, making it almost every morning. Now that I have a big jug of cold-brewed coffee in my fridge at all times, I realized how easy it would be to make an iced pumpkin spice latte. This is perfect right now because fall is in the air, but isn’t quite here yet, so you can enjoy your fall flavored coffee over ice until the cold really hits, then start heating it. This really couldn’t be faster or more simple (and delicous!).
Easy Iced Pumpkin Spice Latte
1 cup milk (any kind)
1/4 cup cold-brewed coffee concentrate, or to taste
2 tablespoons pumpkin butter,* or to taste
1/4 teaspoon pumpkin pie spice
Add ingredients to a wide-mouth glass and blend with an immersion blender until foamy. Add ice and enjoy! If you don’t have a stick blender, put everything in a regular blender blend until smooth and foamy, then pour over ice in a tall glass. Garnish with whipped cream, if desired.
If you want to know what I drizzled on top, here it is:
I bought this last year and I’m not sure if it will return this fall, but it is a great syrup and probably could even be used in place of the pumpkin butter in this latte.
*Veronica’s note: To make your own pumpkin butter, add 1/2 cup of brown sugar and two teaspoons of pumpkin pie spice to every cup of pumpkin puree you use. Cook over medium heat in a saucepan, stirring oven, until very thick. I think I cooked mine half an hour. Be careful, it bubbles and spatters! I like to help it create a steam vent so that it doesn’t bubble as much, and stir every minute or so, so it doesn’t start scorching on the bottom. If you make a large batch, you’ll be set on lattes for a while!