For those who take their jumpers chunky and their coffee iced. Our fan favourite Pumpkin Spice coffee brings all those warming autumn flavours to a chilled, milky latte. Who says cosy can’t come with ice?
Ingredients:
- 1 tsp of Little’s Pumpkin Spice instant coffee
- 1 tsp of brown sugar or honey
- 50ml of boiling water
- 150-200ml cold milk of your choice (dairy or plant-based)
- Ice (enough to fill the glass)
- Optional for the topping: whipped cream, honey for drizzle and cinnamon for dusting
Method:
- In a small cup, dissolve 1 tsp of Little’s Pumpkin Spice with 1 tsp of brown sugar or honey using a splash of boiling water.
- Stir until fully dissolved, then add the remaining 50ml of boiling water to create your pumpkin ‘espresso’ shot.
- Let the ‘espresso’ cool for 2 minutes so it doesn’t instantly melt the ice – or drop an ice cube into the cup to cool it faster.
- Fill a tall glass with ice and pour in 150-200ml of cold milk.
- Slowly pour the cooled pumpkin ‘espresso’ over the milk and let it swirl through.
- Finish (optional), with whipped cream, honey for drizzling and a dusting of cinnamon.
- Grab a straw and enjoy!
