There is a very specific point in early fall when I am completely ready for pumpkin everything, but the weather has absolutely not gotten the memo. This brown sugar pumpkin iced latte is for those days. ♡
It’s made with real pumpkin, brown sugar, vanilla, and espresso, all shaken together until creamy and frothy. Pour it over ice with your favorite milk, add a fluffy vanilla cold foam and a little cinnamon, and you have the coziest fall coffee without making a syrup or pulling out an espresso machine.
It also pairs perfectly with a cozy fall breakfast. My personal favorite is my Taylor Swift Inspired Sourdough Chai Cinnamon Rolls. Because if we’re embracing the fall vibes, we might as well go all in.
Why You’ll Love This Recipe
Ingredients
Recipe Tips
Use warm water for the espresso — Warm water helps the espresso powder dissolve smoothly. It doesn’t need to be boiling hot, especially since we’re immediately turning this into an iced drink.
Shake it in something with a secure lid — A small Mason jar works perfectly. Just make sure the espresso mixture isn’t piping hot before sealing and shaking it, since hot liquid can create pressure inside a closed container.
Froth the cold foam in a narrow cup — A small, taller cup gives a handheld milk frother enough depth to properly catch the cream and milk. It’s much easier than chasing two tablespoons of milk around a wide bowl.
Keep the cold foam pourable — Stop frothing once it’s fluffy and slightly thickened. We want creamy cold foam that slowly pours over the latte, rather than whipped cream you have to spoon on top.
Instructions
- Make the pumpkin mixture — Add the pumpkin puree, brown sugar, and vanilla bean paste or vanilla extract to a small jar or cup with a secure lid.
- Make the espresso — In a separate small cup, stir the espresso powder into 2 ounces of warm water until completely dissolved.
- Shake it up — Pour the espresso over the pumpkin mixture, secure the lid, and shake everything together until smooth, creamy, and a little frothy.
- Add ice and milk — Fill your glass with ice, then add the shaken pumpkin espresso mixture. Pour in your milk of choice to taste.
- Make the vanilla cold foam — Add the heavy whipping cream, milk, vanilla bean paste or extract, and powdered sugar to a small cup. Froth until creamy and fluffy but still pourable.
- Finish your latte — Pour the vanilla cold foam over the latte and finish with a little sprinkle of cinnamon. And that’s it. Cozy fall coffee without cooking a single syrup.
Recipe FAQs
Brown Sugar Pumpkin Iced Latte
Ingredients
Brown Sugar Pumpkin Iced Latte
- 1 tablespoon pumpkin purée 15 grams
- 1 tablespoon brown sugar 13 grams
- small drizzle vanilla extract or vanilla bean paste
- 1 teaspoon instant espresso powder
- 2 ounces warm water
- Ice cubes as needed
- Milk of choice to taste
Vanilla Cold Foam
- 1 tablespoon heavy whipping cream
- 2 tablespoons milk
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon powdered sugar regular sugar, or maple syrup
- Ground cinnamon for topping
Instructions
- Make the pumpkin mixture — Add the pumpkin puree, brown sugar, and vanilla bean paste or extract to a small jar or cup with a secure lid.
- Prepare the espresso — In a separate cup, stir the espresso powder into 2 ounces of warm water until completely dissolved.
- Shake — Pour the prepared espresso over the pumpkin mixture. Secure the lid and shake well until smooth and frothy.
- Assemble the latte — Fill a glass with ice. Pour in the shaken pumpkin espresso mixture, then add your milk of choice to taste.
- Make the vanilla cold foam — Add the heavy whipping cream, milk, vanilla, and powdered sugar to a small, narrow cup. Froth with a handheld milk frother until creamy, fluffy, and still pourable.
- Finish — Pour the vanilla cold foam over the iced latte and finish with a sprinkle of cinnamon. Serve immediately.
Notes
Pumpkin – Make sure you’re using 100% pumpkin purée rather than pumpkin pie filling.
Vanilla – Vanilla extract and vanilla bean paste both work. I especially love the little vanilla bean flecks you get from the paste.
No espresso machine – This recipe is specifically made with instant espresso powder, so you don’t need an espresso machine or coffee maker.
Did you try this recipe?
If you give it a try, I hope it fills your kitchen with something comforting. I’d love to see your version—tag me on IG @rubyscozycottage
Ruby
Welcome to my little corner of the internet. I write about the books I’m reading, things I’m baking, films and music I’m currently obsessed with, and little pieces of everyday life along the way.
