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Brown sugar pumpkin iced latte topped with thick vanilla cold foam and a dusting of cinnamon, photographed from above on an orange gingham cloth beside a glowing candle.

Brown Sugar Pumpkin Iced Latte

This creamy brown sugar pumpkin iced latte is made with real pumpkin, brown sugar, and instant espresso powder. It’s an easy fall coffee you can make in minutes without an espresso machine or coffee maker.
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Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes
Course: Drinks
Cuisine: American
Keyword: brown sugar pumpkin iced latte, iced latte with instant espresso, iced pumpkin spice latte, pumpkin iced latte, pumpkin latte without espresso machine

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

  1. 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.
  2. Prepare the espresso — In a separate cup, stir the espresso powder into 2 ounces of warm water until completely dissolved.
  3. Shake — Pour the prepared espresso over the pumpkin mixture. Secure the lid and shake well until smooth and frothy.
  4. Assemble the latte — Fill a glass with ice. Pour in the shaken pumpkin espresso mixture, then add your milk of choice to taste.
  5. 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.
  6. Finish — Pour the vanilla cold foam over the iced latte and finish with a sprinkle of cinnamon. Serve immediately.

Notes

Sweetness – Start with 1/2 tablespoon brown sugar in the pumpkin milk for a less-sweet latte. Use the full tablespoon if you prefer your coffee sweeter.
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.