Beverages
Iced Pumpkin Spice Latte
Makes 1 latte
Iced Pumpkin Spice Latte
Makes 1 latte
A classic for a reason! Who says you can’t drink pumpkin spice year-round?
Ingredients
Pumpkin Spice Sauce:
- 1 cup packed light brown sugar
- 1 cup water
- 2 whole cinnamon sticks
- 1½-inch piece fresh ginger
- 3 whole cloves
- 1 can (14-ounce) sweetened condensed milk
- ¾ cup canned pumpkin purée
- ¼ cup heavy cream
- ¼ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- ¼ teaspoon freshly grated nutmeg
Latte:
- Ground espresso for a double shot
- ½ cup milk of choice
- 2 tablespoons Pumpkin Spice Sauce
- Whipped cream (optional)
Preparation
- Combine the brown sugar, water, cinnamon sticks, ginger, and cloves in a medium saucepan. Bring to a boil, then let simmer until the liquid has reduced by three-fourths. Add the sweetened condensed milk, pumpkin purée, heavy cream, and salt. Stir to combine, and then let simmer until thick, 5 minutes. Remove from the heat, and then stir in the vanilla and nutmeg. Strain through a fine-mesh strainer into an airtight container; discard the solids. Chill completely prior to using. Note: The syrup can be prepared in advance and stored in an airtight container in the refrigerator for up to 2 weeks.
- In a small heatproof glass or mug, add 2 tablespoons of the Pumpkin Spice Sauce. Brew the espresso over the sauce for a double shot. Stir to combine the sauce and espresso.
- Fill a glass with ice. Add the milk, then gently pour in the pumpkin spice espresso.
- Serve immediately.
