Espresso with homemade pumpkin spice syrup and cold milk over ice, the most beloved seasonal coffee drink made better and available whenever you want it.
Introduction
Pumpkin spice latte is one of the most culturally significant coffee drinks of the 21st century, having generated more cultural commentary, seasonal anticipation, and passionate opinion than virtually any other food or drink item in recent memory. Its return to Starbucks menus each August signals the beginning of autumn coffee culture for millions of people worldwide, and the combination of warm spices, sweet espresso, and cold milk in an iced format is genuinely excellent regardless of what you think about its seasonal marketing.
The homemade version is better than the Starbucks version for the simple reason that it uses real pumpkin puree and real spices rather than a syrup that contains neither. A tablespoon of actual pumpkin puree in the syrup produces a genuine pumpkin flavour that is earthier, more complex, and more authentically pumpkin than anything in the commercial version. Combined with cinnamon, ginger, nutmeg, cloves, and allspice it produces a spice blend with real depth and warmth.
Making this drink at home also liberates it from its seasonal prison. There is no reason pumpkin spice iced latte should only be available in autumn when pumpkin puree is available year-round in tins and dried spices are available every day of the year. This recipe makes it achievable on any day, in any season, whenever the craving strikes.
History and Background
Starbucks introduced the Pumpkin Spice Latte in 2003 as a limited autumn seasonal offering and it became their most successful seasonal beverage ever, reportedly generating over 600 million dollars in sales by 2015. The drink created a category of seasonal specialty coffee drinks and established the concept of seasonal menu reveals as a marketing phenomenon.
The cultural impact of PSL as it became abbreviated was enormous and complex, generating discussions about consumerism, seasonal marketing, gender marketing, and the relationship between flavour and nostalgia. It became simultaneously one of the most beloved and most mocked food items of the 2010s.
The DIY pumpkin spice latte became one of the most shared copycat recipes as home baristas and food bloggers sought to replicate and improve on the Starbucks formula using real ingredients. These recipes demonstrated that a superior version using actual pumpkin was achievable at home.
Pumpkin Spice Iced Latte
Course: Uncategorized5
servings5
minutes10
minutes200
kcalIngredients
2 shots espresso
150ml cold whole milk or oat milk
Lots of ice
For pumpkin spice syrup: 100g brown sugar, 100ml water, 2 tbsp pure pumpkin puree, 1 tsp cinnamon, 0.5 tsp ginger, 0.25 tsp nutmeg, 0.25 tsp cloves, pinch of allspice
Whipped cream and cinnamon to finish
Directions
- Combine all syrup ingredients in a small pan over medium heat.
- Stir and simmer for 3 to 4 minutes until sugar dissolves and mixture is smooth.
- Strain through a fine sieve. Cool completely. Refrigerate.
- Pull 2 shots of espresso.
- Fill a tall glass with ice.
- Add 2 tablespoons of pumpkin spice syrup.
- Pour cold milk over ice and syrup.
- Pour espresso over the milk.
- Top with whipped cream. Dust with cinnamon.
- Serve immediately.
Tips
- Strain the syrup through a fine sieve to remove the pumpkin fibres. A smooth syrup dissolves evenly into the drink. An unstrained syrup can produce visible pumpkin particles.
Brown sugar in the syrup produces a deeper, more autumnal sweetness than white sugar and is worth using for this specific drink.
The spice quantities can be adjusted to personal preference. Cinnamon should dominate. The other spices support rather than compete.
Real pumpkin puree in the syrup is what most distinguishes this from a commercial version. Use pure pumpkin, not pumpkin pie filling which contains added sugar and spices.
Make a large batch of syrup. It keeps refrigerated for 2 weeks and makes this a 3-minute drink once the syrup is ready.
A pinch of salt added to the syrup amplifies all the spice flavours significantly.
The whipped cream and cinnamon topping is not optional from a flavour perspective. The cream provides dairy richness that the iced milk cannot fully replicate.
Variations
Make a pumpkin spice cold brew latte using cold brew concentrate instead of espresso for a smoother, less acidic autumn drink. Add caramel syrup alongside the pumpkin spice for a pumpkin caramel latte. Replace dairy milk with oat milk for a popular dairy-free version. Make a pumpkin spice matcha latte by replacing the espresso with matcha paste for a caffeine-different autumn drink. Add a dash of vanilla for a pumpkin vanilla spice latte.
Storage and Serving
Serve immediately with whipped cream and cinnamon garnish. The pumpkin spice syrup keeps refrigerated for 2 weeks. The assembled drink does not keep. The whipped cream should be added at the last moment.
FAQs
Q: Can I use pumpkin pie spice mix instead of individual spices?
A: Yes, 1.5 teaspoons of pre-mixed pumpkin pie spice replaces the individual spices and saves time.
Q: Does the pumpkin puree make the drink taste strongly of pumpkin?
A: The pumpkin flavour is present but subtle. The spices are more prominent. The pumpkin mostly contributes earthiness and body to the syrup rather than a strong pumpkin flavour.
Q: Can I make this without an espresso machine?
A: Yes, use very strong brewed coffee, a Moka pot, or a AeroPress to produce a concentrated coffee that works similarly to espresso in this drink.
Q: Is this available year-round if I make it myself?
A: Yes, tinned pure pumpkin puree and dried spices are available all year. There is no seasonal reason this drink cannot be made in any month.
Q: How long does the syrup keep?
A: Refrigerated in a sealed jar the syrup keeps for 2 weeks. The pumpkin puree is the component with the shortest shelf life.
