¼cup cold concentrated coffee - or 2 shots of cold espresso
Whipped cream - topping
Instructions
In a small/medium pot, add the milk, pumpkin puree and sugar. Mix and heat on the stove. Remove right BEFORE it starts boiling. (you’ll start to see the steam coming off the milk)
Then add the vanilla extract and the pumpkin pie spice. Whisk until well combined.
Refrigerate until the mixture is completely cool – about 30 minutes. Pour the cooled milk in a glass or mug filled with ice and pour the coffee on top.
Then top with whipped cream and sprinkle some more pumpkin pie spice on top.
Notes
Espresso Shots: If you happen to have an espresso machine at home, that will work the best for this iced pumpkin spice latte as a latte traditionally a milk base with shots of espresso.
Hot Pumpkin Spice Latte: If you want a hot latte, skip the step where you chill the milk mixture and make sure the coffee or espresso is hot.
Decaf: If you want to enjoy a pumpkin spice latte but don't want the caffeine, just use a decaf coffee.