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Caramel Pumpkin Spice Iced Coffee

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This cozy caramel pumpkin spice iced coffee blends bold coffee, creamy milk, real pumpkin puree, warm spices, and sweet caramel for the ultimate fall treat. It’s quick, easy, and customizable—perfect for chilly mornings or festive gatherings.

Ingredients

Scale
  • 1 cup brewed strong coffee (cold or room temperature, 8 fl oz)
  • 1/2 cup milk (whole, 2%, oat, or almond, 4 fl oz)
  • 2 tablespoons pumpkin puree
  • 1–2 tablespoons caramel sauce, plus more for drizzling
  • 1–2 teaspoons maple syrup or brown sugar (optional, to taste)
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin spice blend (or cinnamon, nutmeg, ginger, pinch of cloves)
  • Ice cubes (enough to fill glass)
  • Optional toppings: whipped cream (dairy or coconut), extra caramel drizzle, pumpkin spice dusting, toasted pecans

Instructions

  1. Brew 1 cup of strong coffee using your preferred method. Let it cool to room temperature or chill in the fridge for 10 minutes.
  2. In a blender or shaker jar, combine 1/2 cup milk, 2 tablespoons pumpkin puree, 1/2 teaspoon pumpkin spice blend, 1–2 teaspoons maple syrup or brown sugar (if using), and 1/4 teaspoon vanilla extract. Blend or shake until smooth and creamy.
  3. Drizzle 1 tablespoon caramel sauce around the inside of your glass, tilting and swirling to coat the sides.
  4. Fill the glass about 2/3 full with ice cubes.
  5. Slowly pour the blended pumpkin spice milk mixture over the ice.
  6. Pour the cooled coffee over the pumpkin milk mixture. For a layered look, pour gently over the back of a spoon.
  7. Top with whipped cream, more caramel drizzle, and a sprinkle of pumpkin spice if desired. Add toasted pecans or a pinch of sea salt for extra flair.
  8. Stir before sipping and enjoy immediately.

Notes

For a dairy-free or vegan version, use plant-based milk and dairy-free caramel and whipped cream. Adjust sweetness to taste and use coffee ice cubes for a stronger flavor. The pumpkin milk mixture can be made ahead and stored in the fridge for up to 3 days. For a hot version, heat the milk and pumpkin mixture and use hot coffee instead of iced.

Nutrition

Keywords: caramel pumpkin spice iced coffee, pumpkin spice coffee, fall drinks, iced coffee, homemade coffee, pumpkin coffee, caramel coffee, easy fall recipes, dairy-free coffee, vegan coffee, gluten-free coffee

Find it online: https://tempotaste.com/caramel-pumpkin-spice-iced-coffee-recipe-easy-cozy-fall-drink/