Iced Caramel Pumpkin Latte


Oh, yes it is fall! You can feel it in the air and see it in nature.


We all have a favorite version of that famous coffee house creation.  Here is a one that you may not have tried. Start by freezing some nice strong coffee in large ice cube trays. When frozen, pop out and store in a zip lock bag in the freezer.   This is a great use of leftover coffee, and is a delicious addition to your iced mocha as well.


The rest of the assembly could not be easier.


This is a perfect after dinner drink to serve with some tiny caramel dipped apple balls. Use a melon baller to scoop out a large, firm apple.  Dip in caramel and roll in chopped nuts or sprinkles.  Serve on a cocktail pick or mini fork.


Or as a cocktail party selection, try a pre-cooked turkey meatball glazed in a mixture of spicy brown mustard and pumpkin butter. The pumpkin biscuit is easily made by adding a 1/2 cup of pureed pumpkin to your favorite biscuit recipe or mix.


The Pumpkin Spice Kahlua is only available for a limited time as a seasonal selection, so stock up. Or feel free to substitute your favorite pumpkin liqueur.


This is a refreshing cold drink that will warm you up on a chilly fall day.


Iced Caramel Pumpkin Latte
  • 1 large coffee ice cube
  • 1 ounce Pumpkin Spice Kahlua
  • 1 ounce caramel vodka
  • ½ ounce amaretto
  • 1 ounce half & half
  • Caramel sauce
  1. Freeze strong coffee in large ice cube tray to make coffee ice.
  2. Place a large cube in each glass. Pour the vodka and amaretto over the ice and stir. Slowly pour the half & half over the ice allowing it to create layers. Drizzle with caramel sauce.