Iced Pumpkin Pie Caffe Latte Recipe
Pumpkin Pie flavour meets handcrafted espresso and steamed milk for a classic fall favourite. Served over ice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Espresso
Pumpkin Pie Syrup & Spice
Milk & Ice
Topping (optional)
Method
Espresso
- 1
Preheat the espresso portafilter or cup by running hot water through it, then discard the water. Pull a double shot of espresso (about 2 oz). Set aside and keep warm.
Pumpkin Pie Syrup & Spice
- 2
Make pumpkin-pie flavored syrup (makes ~3–4 tbsp)
In a small heatproof bowl or jar, combine 2 tbsp pumpkin puree, 2 tbsp brown sugar, 1 tsp maple syrup (or honey), 1 tsp vanilla extract, 1 tsp ground cinnamon, 1 tsp ground nutmeg and 1 tsp ground ginger. Add 2 tbsp hot water to help dissolve the sugar and blend. Whisk vigorously until smooth and sugar is mostly dissolved. If you prefer a smoother syrup, press the mixture through a fine sieve into a clean jar, discarding solids. Taste and adjust sweetness or spices to preference. Let cool slightly.
- 3
Store any leftover syrup in the refrigerator for up to 5 days.
Milk & Assembly
- 4
Fill a 16–20 oz serving glass with 1 cup of ice cubes.
- 5
Pour 3 tablespoons of the prepared pumpkin pie syrup over the ice. (Adjust 2–4 tbsp to taste.)
- 6
- 7
Slowly pour the double shot of espresso over the milk so it creates a layered look. Stir once or twice to integrate, if desired.
Topping (optional)
- 8
Top with 2 tbsp whipped cream. Lightly dust with a pinch of ground cinnamon and sprinkle 1 tsp crushed graham cracker or cookie for extra dessert-like texture.
Final
- 9
Serve immediately with a straw. Stir before drinking to ensure pumpkin syrup is fully incorporated. Adjust sweetness or spice on subsequent servings as preferred.