180mlsemi-skimmed milk, or plant-based alternative
3tablespoonwhipped cream, optional
ice, optional
Instructions
Make the coffee and place the cup over a bowl with ice to cool it down rapidly.
Prepare the spice mix. Add it to the coffee, add syrup (if using) and stir until dissolved.
Add ice (6-8 ice cubes) to a glass. Add coffee and spice mix, milk and mix well.
Top with whipped cream and sprinkle over more cinnamon and a pinch of nutmeg. Serve with a straw.
Notes
Possible swaps:
60ml cold brew or 60ml cold water + 1 teaspoon instant coffee instead of 2 shots espresso,
use decaf coffee instead of regular one,
whole spices instead of ground ones - grind them in a mortar,
change semi-skimmed milk for oat, almond or soy milk.
Make it hot (classic pumpkin spiced latte):Use hot coffee and warmed frothy milk instead of cold ones. Don't add ice. Serve in a mug.Homemade Pumpkin Spice Mix (batch)For 10 portions, you will need:
5 teaspoon ground cinnamon
1 ¼ teaspoon ground nutmeg
1 ¼ teaspoon ground cloves
1 ¼ teaspoon ground ginger
1 ¼ teaspoon ground allspice
Mix well, and store dry in an airtight container for up to 6 months.
For pumpkin spiced latte (iced and hot), use 1 teaspoon per serving.