If you're a fan of pumpkin-flavored coffee, this recipe is for YOU! These iced pumpkin spice latte coffee cubes are the perfect answer to the store-bought PSL. The best part is they can be made ahead or in bulk and stored in the freezer so that you can enjoy iced pumpkin-spice lattes all season long!Jump to Recipe
This recipe was inspired by my espresso ice cubes, but they've got a PSL-twist! While I am a big fan of the Starbucks pumpkin cream cold foam, the cost of those drinks stacks up. Not to mention, the sugar content of the beverage is about as much as a small pile of Halloween candy!
💕 why you'll love this iced pumpkin spice latte cubes
🎃 fall forward flavors. These iced coffee cubes are packed with pumpkin spice latte flavor!
☕️ a jolt of java. This recipe includes cold brew coffee, so it delivers a dose of caffeine for those busy mornings!
🧊 make-ahead magic. You can prepare a large batch of these pumpkin-spiced ice coffee cubes and stash them in your freezer for up to three months!
- sweetened condensed milk - If you’ve ever had Vietnamese coffee with sweetened condensed milk, you know what true happiness tastes like. Sweetened condensed milk adds a sweet and creamy punch to the coffee.
- pumpkin puree - make sure you use pumpkin puree, not pumpkin pie mix. If you do use pumpkin pie mix, make sure to skip the additional spices, as they are already in the canned pie mix.
- pumpkin pie spice mix - this special mix of autumnal spices is available premade, but you already know ya girl has a blend of Diaspora Co. Spices ready for you. 😛 They are a bit more expensive than grocery store spices, but they are single-origin spices that are changing the game! A mixture of cinnamon, ginger, nutmeg, cloves, and cardamom come together to make a warming spice blend sure to evoke autumn in any dish!
- vanilla extract - no baked good is complete without adding vanilla extract. Even though we aren't baking anything here, we are emulating the flavors of a just-baked pumpkin pie in these coffee ice cubes. Use a nice quality vanilla extract for the best flavor.
- milk - while I use oat milk in these pumpkin spice iced coffee cubes, you can use another dairy free milk or fat-free milk. I recommend using low-fat milk or dairy alternatives. The high fat content of the sweetened condensed milk needs to be balanced out with the milk you use so that the cubes will freeze solid.
- cold brew coffee - the less acidic flavor of cold brew coffee makes the perfect flavor base for these flavored coffee cubes! I love this piñon pine coffee that used to exclusively be at Trader Joe’s, but is now available on Amazon! The toasty flavor to it pairs perfectly with the fall spices! You can 100% use regular coffee or espresso. Make sure whatever coffee you is cooled by the time you’re ready to layer it into the ice cube trays.
These iced coffee cubes come together quickly. It’s really just a matter of waiting for the separate layers to freeze.
Step 1: Pour 4 ounces of sweetened condensed milk into a large mixing or measuring glass.
Step 2: Add the pumpkin spice mix and vanilla extract to the mixing glass.
Step 3: Add the pumpkin pureé to the mixture.
Step 4: Stir well to combine all of the ingredients.
Step 5: Pour in the oat milk or the non-fat milk of your choice, and mix everything once more.
Step 6: Fill large king-sized ice cube trays half full with the pumpkin spice mixture.
Step 7: Cover your ice cube trays and place in the freezer to harden, for at least 4-6 hours.
Step 8: Layer your prepared coffee over the frozen pumpkin spice layer, filling up the rest of the ice cube trays. Return the trays to the freezer until they are completely solid.
Step 9: Once frozen, remove the cubes from the ice cube tray. This may take a little elbow grease!
Step 10: Store your iced pumpkin spiced latte coffee cubes in a zip-top bag in the freezer for up to three months!
💡 tips and tricks for getting it right
🍽️ Serving Tips - Sweetened condensed milk combines with pumpkin puree and seasonal spices to create a pumpkin pie-like flavor for the base of these cubes. The coffee layer creates a visually stunning juxtaposition that is sure to impress! To serve coffee with these cubes, pour over your favorite hot or iced coffee, about 2 ounces per cube.
ℹ️ Troubleshooting Tips - be careful to use a non-fat milk to mix with your sweetened condensed milk. If the fat content of the pumpkin spice base is too high, it won't freeze solid.
You can always give the base a little taste test to see if you like the balance of flavor before freezing.
Sweetened condensed milk is very sweet, so make sure not to add additional sugar, like with pumpkin pie mix. If you do use pumpkin pie mix, use evaporated milk to balance out that sugar content.
⚖️ Scaling Tips - this recipe is easily scaled up for parties or gatherings. You'll need more ice cube trays, but these cubes would be perfect for a fall brunch party!
🔆 top tip
While you could probably manage to make these within 24 hours, I like to take two days, freezing both layers overnight.
Are you missing an ingredient? No problem. Check out these tried-and-true substitutions, or comment below with your question. I’m here to help you troubleshoot!
- espresso or strong coffee - you can use any kind of coffee you have on hand. It doesn't need to be cold brew! Just make sure to let any hot coffee or espresso cool completely before using.
- Dairy-free sweetened condensed milk - no worries if your diet doesn't include dairy! You can use sweetened condensed milk that is made from coconut. This one from Let's Go Organic is a great option.
- milk - you may use any dairy alternative milk you like, or any dairy milk for that matter. Just be sure that the fat content is relatively low, as this can affect the freezing of the cubes.
- evaporated milk - you can swap evaporated milk for sweetened condensed milk, but your cubes will not be sweet. This is a great option if you don't like sweeter coffee beverages. You can also add a few tablespoons of dark brown sugar simple syrup to sweeten the pumpkin spice mixture if you do use evaporated milk and want a little sweetness.
Feeling like a rebel?! 😈 Feel free to stray from the recipe card using these variations, or leave me a comment with your own!
- layer the cubes more than once - you can make as many layers in these cubes as you like, you'll just need to freeze each layer between pours. A lot of thinner layers would make for a showstopping cube!
- caramel - use evaporated milk and add caramel sauce to it to give these PSL cubes a caramel twist!
- cold brew coffee pitcher - I love making cold brew coffee with this coffee-infusing pitcher. I’ve given them as gifts, and everyone who’s ever used one loves it for cold brew.
- large ice cube tray - For making these cubes, I prefer to use these Tovolo “King Cube” trays. They hold about 2.5 ounces of liquid! Getting the cubes out can be a little tricky at times, depending on how solid they are frozen. Of course, you can use any ice cube trays you have on hand. You may need to adjust the amount of pumpkin spice latte base mix you put in, but just fill the tray halfway.
- mixing glass or large measuring cup - this anchor hocking glass measuring cup set has every size measuring glass you'll need, and is perfect for mixing this recipe in!
Store these iced pumpkin spice latte cubes in a zip-top bag in the freezer for up to 3 months.
You can store them for up to 3 months in your freezer... if they last that long!
Place them in a glass and pour your favorite iced coffee or cold brew coffee over them! You can also pour hot coffee over them, or espresso...or a cocktail...😛
It'll take at least 8 hours of freezing time, but it could take up to 12. Making these layered cubes takes a little longer. Budget yourself at least two nights of 8-12 hours of freezing time for the two layers in these cubes.
Yes! You can use evaporated milk in place of sweetened condensed milk. You may want to add some sweetener, like brown sugar simple syrup, to add some sugar to the base since there is no sugar in evaporated milk.
Yes, you can, but make sure to use evaporated milk instead of sweetened condensed milk. The pumpkin pie mix contains sugar, so you won't need additional sugar from the sweetened condensed milk.
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Iced Pumpkin Spice Latte Coffee Cubes
- 2 King-Sized Ice Cube Trays
Pumpkin Pie Spice Mix
- 2 tablespoon cinnamon
- 2 teaspoon ginger
- 2 teaspoon cloves
- 2 teaspoon nutmeg
- ½ teaspoon cardamom
Pumpkin Spice Layer
- 4 oz sweetened condensed milk
- ⅓ cup pumpkin pureé can also use pumpkin pie mix, but your mix will be sweeter.
- 1 teaspoon pumpkin pie spice mix see recipe above
- 1 teaspoon vanilla extract
- 8 oz oat milk may use alternative milk of choice, or other low-fat milk
- 8 oz cold brew coffee may use cooled espresso
Pumpkin Pie Spice Mix
- Combine all spices in a small bowl.
- Store in a cool dry place for up to 6 months.
Pumpkin Spice Coffee Cubes
- Combine the sweetened condensed milk, spices, pumpkin puree, vanilla extract, and oat milk. Pour into ice cube trays, filling half-way (of ¼ of the way if you prefer a less-sweet/flavored coffee!)
- Freeze the pumpkin spice mix for at least 4 hours or until set, but preferably overnight.*
- Once the pumpkin mix is frozen, fill the ice cube trays the rest of the way full with your cold brew coffee or cooled espresso.
- Return to the freezer until set, at least 4 hours, but preferably overnight.
- Pop the cubes out and store them in a zip-top bag. When it’s time for your morning coffee, just place a pumpkin spice coffee cube in your cup and pour your coffee overtop it!