Packed with a punch of pumpkin spice flavors and refreshing coconut milk, these iced coconut pumpkin spice lattes are SUPER easy to make and a unique twist from the Starbucks classic!
It’s that time of year, you guys. You know that part of fall when you start off with a sweater in the morning and then by afternoon it’s not fun and games anymore and you’re switching back to short sleeves and shoving that sweater waaaaay back in the closet..
Likewise with coffee. I’m all about that hot coffee in the morning and then by afternoon, gimmeeeeeeee all that iced goodness.
But hey, it’s fall so we’d better have some freaking pumpkin spice in there somewhere.
Truth be told, I’m not a huuuuuuge fan of the iconic pumpkin spice lattes that spam literally everywhere we look this time of year, but I’m 10000% on board with scratch-made iced coconut pumpkin spice lattes.
You guys. These are like the easiest coffee drink I think I’ve ever made. It’s one of those 5-minute, handful of ingredient deals and I am DIGGING it. >>>
- Brew up some espresso and make sure you use your GOOD grounds. It makes all da difference flavorwise. P.S. if you don’t have an easy way to make espresso, just brew up some regular coffee extra-strong!
- Pumpkin puree, pumpkin pie spice, milk, coconut milk, and agave get dumped in a mason jar, screw the lid on, and shake that baby around for about 30 seconds until the milk is frothy and foamy.
….and then….pour it all over your espresso that’s patiently been waiting in your glass. Throw some ice in there, and start chugging your new favorite fall drink that we basically slaved over.
The experience wouldn’t be complete without some pretty as heck metal straws, am I right? I literally don’t drink any beverage without these beauties.
I also literally don’t drink any beverage besides these iced coconut pumpkin spice lattes as of right now. Shocking?
Iced Coconut Pumpkin Spice Lattes
- Ice for serving
- 1/2 cup brewed espresso
- 1 cup coconut milk
- 1/4 cup whole milk
- 1/4 cup agave syrup
- 1 teaspoon pumpkin pie spice
- 1 tablespoon pumpkin puree
- Divide ice between two tall glasses. Pour 1/4 cup espresso over ice into each glass. Set aside for a moment.
- In a tall mason jar, combine milks, agave, pumpkin pie spice, and puree. Screw lid onto jar and shake vigorously 20-30 seconds until milk is frothy and foamy. Pour evenly over espresso in glasses. Serve immediately and enjoy!