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–+ servings
Cold brew pumpkin spice latte 1

Cold Brew Pumpkin Spice Latte

A smooth, less acidic cold brew coffee combined with warm fall flavors of pumpkin and spices - a healthier homemade version of the popular coffee shop favorite with 68% fewer calories and 78% less sugar.
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Prep Time 10 minutes
Cook Time 5 minutes
Steeping Time 24 minutes
Total Time 15 minutes
Course Beverage
Cuisine American
Servings 2 lattes
Calories 120 kcal

Equipment

  • Large Jar or Cold Brew Maker
  • Fine-mesh Sieve
  • Cheesecloth or Coffee Filter
  • Small Saucepan

Ingredients
  

For the Cold Brew

  • 1 cup coffee beans coarsely ground, medium-dark roast works best
  • 4 cups filtered water

For the Pumpkin Spice Mix

  • 3 tablespoons pure pumpkin puree not pumpkin pie filling
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1-2 tablespoons maple syrup or honey adjust to taste
  • 1 teaspoon vanilla extract

For Serving

  • 1 cup milk of choice almond, oat, or whole milk work beautifully
  • ice cubes
  • whipped cream optional
  • cinnamon or pumpkin pie spice for garnish

Instructions
 

  • Combine the coarsely ground coffee with filtered water in a large jar or cold brew maker. Stir gently to ensure all grounds are saturated.
  • Cover and let steep at room temperature for 12-24 hours. The longer you steep, the stronger your brew will be.
  • After steeping, strain your cold brew through a fine-mesh sieve lined with cheesecloth or a coffee filter. Press gently to extract all the liquid.
  • Transfer your strained cold brew to a clean container and refrigerate.
  • In a small saucepan over medium-low heat, combine the pumpkin puree with the spices. Heat for about 2 minutes to bloom the spices.
  • Remove from heat and stir in your sweetener and vanilla extract. Allow the mixture to cool completely before using.
  • For the creamiest texture, warm your milk slightly and froth it if you have a frother. Even without special equipment, you can achieve a nice froth by vigorously whisking the warm milk or shaking it in a sealed jar.
  • In a tall glass filled with ice, add 2-3 tablespoons of your pumpkin spice mix.
  • Pour in 1/2 cup of cold brew concentrate, then top with 1/2 cup of your prepared milk. Stir gently to combine all layers.
  • Top your cold brew pumpkin spice latte with a dollop of whipped cream if desired, and finish with a light sprinkle of cinnamon or pumpkin pie spice.

Notes

Cold brew concentrate will stay fresh for up to 1 week in the refrigerator. The pumpkin spice mix can be stored in an airtight container in the refrigerator for up to 5 days.
For a keto-friendly version, replace the maple syrup with monk fruit sweetener and use heavy cream or full-fat coconut milk.
You can freeze leftover pumpkin puree in ice cube trays to extend shelf life, then thaw only what you need.

Nutrition

Calories: 120kcalCarbohydrates: 14gProtein: 1gFat: 3.5gFiber: 1gSugar: 11g
Keyword Pumpkin Spice Latte, Cold Brew Coffee, Fall Drinks, Homemade PSL, Sugar Free Coffee
Tried this recipe?Let us know how it was!