Delicious and Easy Iced Sugar-Free Pumpkin Spice Latte

This iced sugar-free pumpkin spice latte brings pumpkin, warm fall spices, creamy milk, and coffee together in one cold drink. The homemade pumpkin spice syrup sweetens the latte, and the optional cold foam adds an extra creamy layer on top.

You can make the coffee with instant coffee or espresso, use your milk of choice, and adjust the pumpkin spice syrup from 2 to 4 tablespoons. That makes it easy to get the coffee strength and pumpkin flavor just how you like them.

What’s in This Iced Sugar-Free Pumpkin Spice Latte?

The pumpkin spice syrup starts with real pumpkin puree, Brown Swerve, Allulose, water, and vanilla. Cinnamon, ginger, nutmeg, cloves, and cardamom give it that familiar pumpkin spice flavor.

Using both pumpkin and spices matters here. The puree gives the syrup its pumpkin base, while the blend of spices keeps the flavor warm and well rounded rather than relying on cinnamon alone.

Once the syrup is made, it is combined with coffee, ice, and 6 to 8 ounces of milk. You can stop there or add the pumpkin spice cold foam.

Instant Coffee or Espresso Both Work

There is no need for an espresso machine to make this latte. The recipe uses 2 teaspoons of instant coffee mixed with 6 ounces of water. Nespresso instant coffee is Jennifer’s preference here.

If you are using espresso instead, leave out the 6 ounces of water. This keeps the iced latte from becoming too diluted before the milk and ice are added.

Tips for Making the Pumpkin Spice Syrup

The syrup ingredients, except for the vanilla, are brought to a simmer and cooked for 10 minutes. Give the finished mixture time to cool before transferring it to a storage container.

When assembling the drink, begin with 2 tablespoons of syrup if you prefer a lighter pumpkin spice flavor. Use up to 4 tablespoons for a sweeter, more pronounced pumpkin flavor. A quick froth after combining the coffee and syrup helps mix everything together before the ice and milk go in.

Regular freezer ice is all you need. About 1 1/2 cups gives the latte plenty of chill, but the amount can be adjusted to fit your glass.

Don’t Skip the Pumpkin Spice Cold Foam

The cold foam is optional, but it adds a creamy pumpkin layer to the top of the latte. It uses equal amounts of heavy whipping cream, milk, and pumpkin spice syrup. Froth those together in a small glass, then pour the foam over the prepared drink.

If you froth the coffee and syrup before adding the milk, the latte may already have a little foam on top. You can stop at that point if you want a simpler drink. For a finishing touch, sprinkle a little pumpkin pie spice over the cold foam.

Make the Latte Your Way

A few small adjustments let you customize the drink without changing the basic recipe:

• Use instant coffee for the simplest preparation or espresso for a more concentrated coffee base.
• Add 2 to 4 tablespoons of pumpkin spice syrup, depending on how sweet and spiced you want the latte.
• Choose any milk that works well for you, keeping the amount between 6 and 8 ounces.
• Leave off the cold foam for a lighter, quicker version.
• Froth the coffee and syrup briefly before adding the ice for a little extra foam.

Frequently Asked Questions

Can I make this without an espresso machine?

Yes. Mix 2 teaspoons of instant coffee with 6 ounces of water, then add the pumpkin spice syrup before assembling the latte.

How much pumpkin spice syrup should I use?

Use 2 to 4 tablespoons per latte. Start with the smaller amount, then add more if you want a sweeter drink with stronger pumpkin spice flavor.

Can I use a different kind of milk?

Yes. The recipe calls for 6 to 8 ounces of your milk of choice. Keep in mind that the milk you select can change the flavor and creaminess of the finished drink.

Is the pumpkin spice cold foam required?

No. The latte can be served after the coffee, syrup, ice, and milk are combined. The cold foam is an optional creamy topping.

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Easy Sugar-Free Iced Pumpkin Spice Latte

Course Drinks

Cuisine American

Diet Diabetic, Low Calorie, Low Fat

Keyword Sugar-free pumpkin spice latte

Author Jennifer Overstreet

Ingredients

• 1/4 C Pumpkin Puree
• 1/2 C Brown Swerve
• 1/2 C Allulose
• 1 C Water
• 1 t Cinnamon
• 1 t Ground Ginger
• 1/2 t Nutmeg
• 1/4 t Ground Cloves
• 1/4 t Ground Cardamom Optional
• 1/2 t Vanilla

Iced Coffee Ingredients

• 2 t Instant Coffee, I love Nespresso Or 2 shots Espresso
• 6 oz Water, exclude if using espresso only add if using instant coffee
• Ice
• 6-8 oz Milk of Choice

Pumpkin Spice Cold Foam

• 1 T Heavy Whipping Cream
• 1 T Milk of Choice
• 1 T Pumpkin Spice Syrup

Instructions

• Add all of the ingredients for the pumpkin pie spice (except the vanilla) into a small to medium saucepan. Bring to a simmer and simmer for 10 minutes.
  
• Once your mixture has simmered, allow to cool.
  
• Pour into a storage container(s).
  
• To make an ice latte, put your instant coffee and water (or your espresso) into a glass. Add 2-4 tablespoons of the pumpkin spice syrup. Froth a little bit.
  
• Add ice. I don't have fancy ice, just ice from my freezer. I used about 1 1/2 cups. Use 6-8 ounces of milk of choice.
  
• If you froth the mixture, after adding the milk, you will have a little foam on top.
  
• Stop here if desired. If not, let's make a pumpkin spice cold foam. In a small glass add 1 tablespoon of heavy cream, 1 tablespoon of milk, and 1 tablespoon of the pumpkin spice syrup. Froth.
  
• Pour on top of the latte.
  
• Sprinkle with pumpkin pie spice if desired.
  
• Serve