Iced Pumpkin Spice Latte (Starbucks Copycat)

Author: Jee Choe

The flavors of fall in a delicious iced coffee drink, this copycat recipe recreates the Starbucks Iced Pumpkin Spice Latte.

4.9 from 9 votes

Prep Time 5

Total Time 5

Course Drinks

Yield serving (16 ounces)

Whisk heavy cream and vanilla syrup to make whipped cream. Set aside.
Use a handheld milk frother to make whipped cream in seconds. Whisk for 30-50 seconds until you get soft peaks. Don't overwhip.
Put espresso, pumpkin spice sauce, and milk into a cocktail shaker. Shake 10 times.
Use 2 Nespresso espresso pods or pull 2 shots from an espresso machine. If you don’t have a cocktail shaker, use a jar with a tight lid.
Pour pumpkin spice latte into a cup. Add ice.
Top with whipped cream and garnish with pumpkin pie spice.
Use a spoon to add the whipped cream on top of the drink.

1 shot of espresso = 1 Nespresso espresso capsule
To make a 16 ounce (grande) Starbucks drink, you’ll need 2 Nespresso espresso or ristretto capsules. You can also use 1 Vertuo double espresso.
With the Vertuo machine capsules, only use espresso capsules and not the coffee capsules that make 7.77 ounces.
Starbucks makes their lattes with 2% milk but you can use any kind of milk you like.
If you don’t have an espresso machine or a Nespresso, you can use instant coffee. Combine 1 tablespoon of instant coffee and ¼ cup hot water to replace the 2 shots of espresso in the recipe.
Homemade vanilla syrup is easy to make since it requires only sugar, water, and vanilla extract, so I highly recommend making it instead of buying it. Make a batch and add it to vanilla whipped cream, vanilla sweet cream cold foam, and Iced Vanilla Latte.
The cocktail shaker is used to make sure the pumpkin sauce is well mixed with the milk and espresso since it's a little thick. If you don't want to use one, or don't have one, put espresso, pumpkin sauce, and milk into a cup and stir until well combined. Then add the ice.