Caramel Pumpkin Spice Iced Coffee: Autumn's Best Sip (Print Version)
Caramel Pumpkin Spice Iced Coffee brings autumn magic to your mug. Learn my easy, authentic recipe for a delightful, spiced, creamy cold brew experience.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 5 Minutes minutes
Total Time: 15 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: American (Cafe Style)
Dietary: Vegetarian
# Ingredients:
→ Base Coffee & Cream
01 -
2 cups strong brewed coffee, chilled
02 -
1 cup milk of choice (whole milk, almond, or oat milk work great)
03 -
Ice
→ Pumpkin Spice Syrup
04 -
1/4 cup pumpkin puree (not pie filling!)
05 -
1/4 cup maple syrup
06 -
1-2 tbsp water
07 -
1 tsp pumpkin pie spice (plus more for garnish)
08 -
1/2 tsp vanilla extract
→ Caramel Drizzle & Toppings
09 -
Caramel sauce, for drizzling
10 -
Whipped cream (optional)
# Instructions:
01 -
First things first, let's get that pumpkin spice syrup going! In a small saucepan, combine the pumpkin puree, maple syrup, pumpkin pie spice, and a splash of water (maybe a tablespoon or two). Stir it all together over medium heat until it just starts to bubble gently and smells absolutely divine – you'll know. This usually takes me about 3-5 minutes. Don't let it boil hard, just warm it through. This step makes sure all those spices really wake up and mingle. I always stand over it, breathing in the smells, it's such a comforting aroma.
02 -
Once your syrup is nice and fragrant, take it off the heat and stir in the vanilla extract. Give it a good whisk. Now, this is important: let it cool down completely. You don't want to add hot syrup to your iced coffee, or your ice will melt instantly, and everything will get watery. I usually pour it into a small jar and pop it in the fridge for about 15-20 minutes while I get my coffee ready. Sometimes I forget this step and end up with a lukewarm, watery mess, oops!
03 -
Grab a tall glass and fill it with ice. This is where the magic really starts to happen. Pour in your chilled, strong brewed coffee. I usually fill it about two-thirds of the way. I love hearing the clink of the ice against the glass – it's the sound of a treat coming! Make sure your coffee is truly cold, or you'll be disappointed with the dilution.
04 -
Now for the star of the show! Spoon 2-3 tablespoons of your cooled pumpkin spice syrup into the glass. You can adjust this to your taste, of course. I like mine pretty pumpkin-y, so I go for the full three. Give it a good stir with a spoon or a straw to make sure the syrup is fully incorporated with the coffee. You'll see the color change, and it's just so satisfying.
05 -
Top off your glass with your milk of choice. I tend to pour slowly, watching the creamy swirls mix with the coffee and pumpkin. It's a beautiful sight, honestly. Stir it all together again until everything is evenly combined and has that lovely, uniform color. Sometimes I add a little extra milk if I want it super creamy. Don't be afraid to eyeball it a bit!
06 -
This is the fun part! Drizzle a generous amount of caramel sauce around the inside of your glass and over the top. If you're feeling extra fancy (and why not?), add a dollop of whipped cream and another sprinkle of pumpkin pie spice. Take a moment to admire your handiwork. The smell alone is enough to make you smile. Sip and enjoy your delicious Caramel Pumpkin Spice Iced Coffee magic!
# Notes:
01 -
Chilling your brewed coffee beforehand is a game-changer for avoiding a watery drink.
02 -
Store any leftover pumpkin spice syrup in an airtight jar in the fridge for up to a week.
03 -
If you don't have maple syrup, a good quality brown sugar simple syrup works, though the flavor profile will be slightly different.
04 -
Serving this with a warm pumpkin scone or a slice of banana bread really elevates the whole experience.
# Tools You'll Need:
01 -
Small saucepan
02 -
whisk
03 -
tall glass
04 -
spoon
# Nutrition Facts (Per Serving):
Calories: 250
Total Fat: 10g
Total Carbohydrate: 35g
Protein: 5g