Culinary Corner: Iced Pumkin Latte

Enriketta Martignoni

Now that Starbucks is closed in Nyack, what better to do than to make your 

own homemade iced pumpkin latte! This recipe is perfect for fall–a cool crisp day, but not too cold where you never want to see an ice cube again. This drink is a perfect mix of pumpkin, spices, and sugar, but can be adjusted to fit your liking. A perfect day, for a perfect coffee. I hope you enjoy this recipe just as much as I enjoyed making it! 

Ingredients:

2 tablespoons Pumpkin Puree

½ cup Strong Brewed Coffee - (about 2 espresso shots)

1 cup Milk of Your Choice 

1-2 tablespoons Maple Syrup - (adjust to taste)

1 teaspoon Vanilla Extract

½ teaspoon Pumpkin Spice - (if you want to make your own it will be under the recipe)

1 cup Ice Cubes

½ cup Heavy Whipping Cream

1 tablespoon Granulated Sugar 

1. Brew coffee. Either 2 strong espresso shots on your espresso machine or a French press with strong ground coffee will do. Set aside 1/2 cup of your freshly brewed coffee. Cool down in the fridge for 10 minutes so it won’t melt the ice. 

2. While the coffee is cooling down, grab a jar with a lid and put your heavy whipping cream, sugar, and half of your vanilla extract in the jar. Shake for about 2 minutes, or until preferred thickness. Once done, put into a piping bag or a ziplock bag and put in the fridge until ready to use. 

3. Fill a glass with ice cubes and set aside.

4. In a separate cup, add all the remaining ingredients and mix together with a whisk until smooth (if you are having trouble making it smooth you can put it in a blender and blend till smooth).  

5. Pour your cooled coffee over ice cubes and top up with pumpkin milk.

6. Add your homemade whipped cream, and a pinch of extra pumpkin spices.

Pumkin Spice

Ingredients: 

3 tablespoons Ground Cinnamon

2 teaspoons Ground Ginger

2 teaspoons Nutmeg

1 1/2 teaspoons Ground Allspice

1 1/2 teaspoons Ground Cloves

1. Whisk all ingredients together and store in an airtight container.