Low-Calorie Iced Pumpkin Spice Latte with Maple Cold Foam (Starbucks Copycat)
Low-Calorie Iced Pumpkin Spice Latte with Maple Cold Foam (Starbucks Copycat)
Stop dropping seven dollars at coffee shops for sugary drinks that blow your entire calorie budget before 9 AM. This iced PSL creates a café-grade ombre cascade, tops it with rich, velvety maple sweet cream cold foam, and keeps the entire drink under 100 calories with zero added sugar.
📊 Macro Summary
⚖️ Serving Size: 1 Large Iced Latte (Makes 1 serving)
🔥 Calories: 97 kcal
💪 Protein: 2.8g
🌾 Carbs: 5.6g (~3.3g Net Carbs)
🥑 Fat: 7.4g
🛒 Ingredients
Spiced Espresso Core:
☕ 2 shots espresso (approx. 60 ml / 2 oz, freshly pulled hot)
🍬 1 packet Stevia (or 3–4 drops liquid stevia)
🍂 1/4 tsp Pumpkin Pie Spice (ground cinnamon, nutmeg, ginger, clove)
Milk & Ice Layer:
🥛 180 ml unsweetened almond milk (3/4 cup, chilled)
🎃 30 ml Skinny Girl Sugar-Free PSL Syrup (2 tbsp)
🧊 1 cup clear ice cubes (large cubes hold layers best)
Maple Sweet Cream Cold Foam & Garnish:
🥛 45 ml half-and-half (3 tbsp, refrigerator cold)
🍁 15 ml sugar-free maple syrup (1 tbsp)
🧂 1 tiny pinch fine sea salt
🍂 Light dusting of pumpkin pie spice or ground cinnamon
🥣 Step-by-Step Instructions
Bloom the Spiced Shot: Pull 2 fresh shots of hot espresso directly into a small pouring pitcher or glass measuring cup. Immediately whisk in the pumpkin pie spice and stevia. Dissolving the spices into hot espresso blooms the essential oils, eliminating chalky spice residue in the cold drink.
Whip the Maple Cold Foam: In a small, narrow cup or frothing pitcher, combine the cold half-and-half, sugar-free maple syrup, and a pinch of salt. Froth with a handheld milk frother for 15 to 20 seconds just below the surface until doubled in volume and thick enough to hold soft ribbons.
Build the Sweetened Base & Milk: Pour the Skinny Girl SF PSL syrup into the bottom of a tall glass. Fill to the top with ice cubes, then pour the chilled unsweetened almond milk over the ice until the glass is roughly 2/3 full.
Pour the Espresso Cascade: Slowly pour the warm spiced espresso directly over the center ice cubes. Pouring slowly over ice prevents immediate blending, causing delicate espresso ribbons to fall into the milk for a high-contrast ombre gradient.
Float & Garnish: Gently spoon or pour the whipped maple cold foam over the top of the drink so it sits cleanly on the liquid layer. Finish with a light dusting of pumpkin pie spice or cinnamon across the center.
💡 Macro Tweaks & Barista Tips
Cold Foam Fat Rule: Keep your half-and-half refrigerator-cold before frothing; dairy fats above 45°F (7°C) collapse quickly and will not hold a thick, floating cap.
Lower the Fat & Calories: Swap the half-and-half for cold unsweetened cashew milk or non-fat milk (like Fairlife) with a tiny pinch of xanthan gum to froth, dropping the drink to ~40 calories.
Boost the Protein: Whisk 15g–20g of unflavored or vanilla whey/casein protein powder directly into the almond milk before pouring it over ice to turn your morning coffee into an easy protein source.
No Espresso Machine?: Use 60 ml of strong cold brew concentrate or dissolve 1–2 tsp of instant espresso powder in 2 oz of boiling water.
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🍳 Equipment Spot
Want the exact setup I used here? Getting that thick, coffee-house style cold foam at home is nearly impossible with a regular whisk. Using an inexpensive Handheld Milk Frother whips half-and-half or milk into dense, velvety foam in 15 seconds flat with zero cleanup. Note: Links above are affiliate links that support the blog at no extra cost to you.
