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Easy Creamy Iced Pumpkin Spice Latte with Cinnamon Foam

iced pumpkin spice latte - featured image
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This easy creamy iced pumpkin spice latte with cinnamon oat milk foam is the perfect fall drink—cold, creamy, and spiced just right. It comes together in under five minutes with simple ingredients and no fancy equipment.

Ingredients

Scale
  • 1 cup (240 ml) strong brewed coffee or espresso, cooled
  • 2 tablespoons (30 g) pumpkin puree (100% pumpkin, not pie filling)
  • ½ cup (120 ml) milk of choice (whole milk, oat milk, or almond milk)
  • 1 teaspoon (5 ml) vanilla extract (pure vanilla)
  • 1 to 2 tablespoons (15–30 ml) maple syrup (or honey/agave)
  • 1 teaspoon (2 g) pumpkin pie spice
  • ¼ teaspoon (0.5 g) ground cinnamon
  • Pinch of salt
  • ¼ cup (60 ml) cold oat milk (barista-style for best foam)
  • ¼ teaspoon (0.5 g) ground cinnamon (for foam)
  • ¼ teaspoon (1 ml) vanilla extract (optional, for foam)
  • Whipped cream (optional, for garnish)
  • Cinnamon stick (optional, for garnish)
  • Star anise (optional, for garnish)

Instructions

  1. Brew 1 cup (240 ml) of strong coffee or pull a double shot of espresso. Let it cool to room temperature, or refrigerate for 10 minutes.
  2. In a small bowl, whisk together 2 tablespoons pumpkin puree, 1 teaspoon pumpkin pie spice, ¼ teaspoon cinnamon, and a pinch of salt. Add 1 tablespoon maple syrup and 1 teaspoon vanilla extract. Stir until smooth.
  3. Add ½ cup (120 ml) of your chosen milk to the pumpkin mixture and whisk until fully combined and smooth.
  4. Fill a tall glass with ice cubes. Pour the cooled coffee over the ice, then slowly pour the pumpkin-milk mixture over the coffee. Stir gently. Taste and adjust sweetness if needed.
  5. In a small jar or frothing cup, combine ¼ cup (60 ml) cold oat milk, ¼ teaspoon cinnamon, and ¼ teaspoon vanilla extract. Froth with a handheld frother for 20-30 seconds until thick and foamy. Alternatively, shake vigorously in a jar for 30 seconds, then microwave for 15 seconds to stabilize.
  6. Spoon the cinnamon oat milk foam gently over the top of the iced latte. Dust with extra cinnamon. Garnish with a cinnamon stick or star anise if desired. Serve immediately with a straw.

Notes

Don’t skip making the pumpkin paste first to avoid lumps. Use cold coffee to prevent dilution. Cold oat milk froths better than warm. Adjust sweetness to taste. The pumpkin base can be made ahead and stored in the fridge for up to 3 days. For best foam, use barista-style oat milk.

Nutrition

Keywords: iced pumpkin spice latte, pumpkin spice, fall coffee, cold foam, cinnamon foam, easy latte recipe, pumpkin latte

Find it online: https://lemonydrinks.com/easy-creamy-iced-pumpkin-spice-latte-with-cinnamon-foam/