Caramel Pumpkin Spice Iced Coffee
A cozy and refreshing iced coffee drink that perfectly blends warm pumpkin spice flavors with creamy caramel sweetness. This seasonal favorite is easy to make at home using your choice of coffee, milk, and customizable syrup sweetness. Ideal for fall mornings, afternoon pick-me-ups, or anytime you want a festive coffee treat.
Equipment
- Coffee maker, espresso machine, or cold brew setup
- Measuring spoons
- Mixing glass, shaker, or blender
- Tall glass or mason jar
- Spoon or stirrer
- Optional: whisk or frother for whipped cream
Ingredients
- 1 cup strong brewed coffee or cold brew concentrate
- 1/2 cup milk (dairy or plant-based such as oat or almond)
- 2 tbsp caramel syrup (homemade or store-bought)
- 1 tsp pumpkin spice blend (store-bought or DIY mix of cinnamon, nutmeg, ginger, cloves)
- 1/2 tsp vanilla extract
- Ice cubes
- Optional: whipped cream and caramel drizzle for topping
Instructions
- Brew strong coffee or prepare cold brew concentrate and chill.
- In a mixing glass or shaker, combine caramel syrup, pumpkin spice, vanilla extract, and coffee. Stir or shake until well blended.
- Add milk to the mixture and stir gently to combine.
- Fill serving glasses with ice cubes.
- Pour the coffee mixture over the ice.
- Optional: Top with whipped cream, a drizzle of caramel syrup, and a sprinkle of pumpkin spice for garnish.
- Serve immediately and enjoy!
Notes
- Use cold brew or chilled espresso for a smoother, less acidic drink.
- Adjust pumpkin spice and caramel syrup to taste — add more or less depending on preference.
- For vegan or dairy-free, choose plant-based milk and vegan caramel syrup options.
- To make pumpkin spice syrup from scratch, simmer equal parts water and sugar with pumpkin spice and strain before cooling.
- Whipped cream topping can be homemade or store-bought; for vegan, use coconut whipped cream.
- This drink is best consumed fresh but can be stored refrigerated (without ice or whipped cream) for up to 24 hours.