Iced Pumpkin Spice Macchiato

Sep 11, 2025
by Abagail Beier
- 2.0 / 5 ( 1 Ratings)
1 Likes

PREP TIME

5 mins
COOK TIME

5 mins
TOTAL TIME

10 mins
SERVING

1 People
VIEWS

3

Indulge in the cool embrace of autumn with this Iced Pumpkin Spice Macchiato. A symphony of rich espresso, warm spices, and creamy milk, all swirled together over ice for a refreshing treat that captures the essence of the harvest season. A delightful pick-me-up any time of year!

Ingridients

Adjust Servings

0.5 cup ice cubes, or as needed

0.5 cup 2% milk (or your milk of choice)

1.5 tablespoons pumpkin spice syrup (such as Torani® or homemade)

1.5 tablespoons vanilla-flavored syrup (such as Torani® or homemade)

2 (1.25 ounce) shots brewed espresso, freshly pulled

Whipped cream (optional, for a decadent touch)

Ghirardelli® caramel sauce (optional, for a sweet drizzle)

Nutrition

Carbohydrate

46 g
Cholesterol

10 mg
Protein

4 g
Saturated Fat

2 g
Sodium

80 mg
Sugar

34 g
Fat

3 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Prepare Your Glass: Fill a 12-16 ounce glass halfway with ice cubes. (2 minutes)

02

Step

Layer the Milk: Gently pour the milk over the ice, creating a smooth base. (1 minute)

03

Step

Infuse the Espresso: In a separate small pitcher or cup, combine the pumpkin spice syrup and vanilla syrup with the freshly brewed hot espresso. Stir well to ensure the syrups are fully dissolved. (3 minutes)

04

Step

Create the Macchiato: Slowly pour the flavored espresso mixture over the milk and ice. Allow the espresso to cascade down, creating a beautiful layered effect. (1 minute)

05

Step

Garnish (Optional): Top with a generous dollop of whipped cream and a drizzle of Ghirardelli® caramel sauce for an extra touch of indulgence. (1 minute)

06

Step

Serve Immediately: Enjoy the delightful combination of cool refreshment and warm autumn flavors!

For a richer flavor, use whole milk or half-and-half.
Adjust the amount of pumpkin spice and vanilla syrups to your preference. Start with less and add more to taste.
For a dairy-free option, use almond milk, soy milk, or oat milk.
Homemade pumpkin spice syrup can be made by combining pumpkin puree, sugar, water, and pumpkin pie spice. Simmer until thickened.
If you don't have an espresso machine, strong brewed coffee can be substituted, but the flavor will be slightly different.
For a festive twist, sprinkle a pinch of pumpkin pie spice or cinnamon on top of the whipped cream.

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Abagail Beier

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.