Pumpkin season is in full swing and today I am serving up an Iced Pumpkin Latte. I used to be a huge coffee person, but I am not anymore. So I had to have a few people try this coffee recipe and the reviews were this is absolutely delicious. Yes I did try and it was really good. I made this dairy free, but you don’t have. I will say I couldn’t tell the difference between dairy free and 2% milk.

I used a cold brew concentration so it has more of a coffee kick. You can also used espresso shots. You can also use more cold brew if you want. The amount of coffee is up to you. My tasters all liked the amount I used in it.

You can make this for breakfast or a morning coffee or an afternoon pickup. No matter when you make this, you will love it.

That is the dish from my kitchen to yours ????

Billie-Jo

Ingredients

• 1 cup oat milk
• 2-3 tbsp pumpkin puree
• 1 tsp pumpkin pie spice
• Dash of maple syrup
• 2 ounces of cold brew concentrated or 4 ounces of cold brew
• Coconut whipped cream
• Cinnamon and/or cinnamon stick

Directions

1. In a mason jar with lid or a shaker cup, add milk, pumpkin, pumpkin spice, maple syrup and cinnamon. 
2. Shake until mixed together.
3. Top with whip cream and cinnamon.

Tips & Recommendations

You can use milk of your choice. I have made this with oat milk and 2% milk.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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