Peach Pie Iced Latte Recipe with Vanilla Cold Foam

🍑 tammy's kitchen

Peach Pie Iced Latte

This peach pie iced latte recipe starts where every other peach coffee drink doesn't — with Peach Pie Flavored Coffee that already tastes like the filling, so the brown sugar cinnamon syrup and vanilla cold foam just have to play the crust.

All the Pie. None of the Decisions.

• The cold foam is the whipped cream on the pie — not a garnish, structurally important. Don't skip it.
• The brown sugar cinnamon syrup takes 30 seconds to make and is exactly what makes this taste like a bakery made it instead of a person standing at their counter at 7am.
• No espresso machine required. Strong-brewed Peach Pie coffee gets you there without the equipment, the puck, or the drama.

The Java Momma Twist: We use Peach Pie Flavored Coffee here because the peach is already in the cup. Every other peach iced latte recipe in existence starts with plain coffee and adds a peach syrup — you're flavoring the coffee with peach. This one starts with a medium-roast Brazilian blend that already carries peach, cinnamon, and a buttery pastry-crust note, so the brown sugar and cinnamon syrup isn't doing the heavy lifting. It's just reinforcing what's already there. The result is a drink that tastes like someone actually thought about it — because someone did.

What You'll Need

For the Brown Sugar Cinnamon Syrup (make this first):

• 2 tablespoons brown sugar — or a brown sugar allulose blend for a low-carb version
• 2 tablespoons hot water
• ¼ teaspoon cinnamon
• ¼ teaspoon vanilla extract

For the Vanilla Cold Foam:

• 3 tablespoons heavy cream, cold
• 1 tablespoon milk, cold
• ½ teaspoon vanilla extract
• 1 teaspoon sugar — or allulose for a low-carb version

To Build the Latte:

• Peach Pie Flavored Coffee, brewed double-strength and fully chilled — 6 oz
• ½ cup whole milk or oat milk
• 1 cup ice

Optional garnish: pinch of cinnamon on top of the foam. The coffee itself contains no added sugar — it's naturally keto-friendly as brewed. If you want to be 'extra' crush some shortbread cookies on top of the foam for a real peach pie touch.

How To Make It

1. Make the syrup. Stir together the brown sugar, hot water, cinnamon, and vanilla in a small cup or ramekin until the sugar is fully dissolved — about 30 seconds. It'll be thin, which is what you want. Set it aside.
2. Make the cold foam. Combine the cold cream, milk, vanilla, and sugar in a small jar or frothing cup. Froth with a handheld frother for 20–25 seconds until thick and pourable — it should hold its shape briefly when spooned but still drip down slowly. Set aside.
3. Build the base. Add ice to a tall glass. Pour the milk over the ice, then add all of the brown sugar cinnamon syrup. Give it a quick stir.
4. Add the coffee. Pour the chilled Peach Pie coffee over the top. The layers will blend slightly — that's fine. This isn't a TikTok drink, it's a good one.
5. Float the foam. Spoon or pour the vanilla cold foam over the top. Add a pinch of cinnamon over the foam if you want the full pie-crust finish. Drink before the foam disappears.

Swaps & Permission Slips

• No frother for the cold foam? A small sealed jar works — put the cream, milk, vanilla, and sugar in, seal it tight, and shake hard for 45–60 seconds. The foam won't be quite as structured but it'll still float on top and do the job.
• Want it dairy-free? Oat milk in the latte base works well — the creaminess holds up. For the cold foam, full-fat canned coconut cream (chilled overnight) frothed with vanilla and a little allulose is the best dairy-free swap.
• Want to skip the syrup? You can — the Peach Pie coffee is genuinely sweet-tasting without added sugar because of the flavoring. Try it once without the syrup and see if it's enough for you. Add it back if you want the brown sugar and cinnamon punch.
• Need this to be an evening drink? The Peach Pie Flavored Coffee comes in decaf — same flavor, Mountain Water Process, no compromise on the pie situation.
• Want to double it? Scale everything up and make two — the syrup doubles easily and the foam can be frothed in a single larger batch. Split evenly between glasses before adding the foam on top.
• Watching carbs? Both sweetener spots in this recipe swap out easily. Use a brown sugar allulose blend in the syrup in place of the brown sugar — it dissolves the same way and holds the cinnamon and vanilla notes without losing the depth. Swap the teaspoon of sugar in the cold foam for allulose or any low-carb sweetener you already use. The Peach Pie coffee itself has no added sugar, so with those two swaps this drink gets most of its carbs from the milk — use a lower-carb milk option if that matters to you.
• Want it frozen? The frappé is right here.

Peach Pie Flavored Coffee is available in regular and decaf — whole bean, ground, and single-serve K-cups — at javamomma.com. It's a limited edition release, air-roasted to order.

More recipes at The Menu.

Frequently Asked Questions

Can I make a peach pie iced latte without an espresso machine?

Yes — and this recipe is designed specifically for that. Instead of espresso, you brew the Peach Pie Flavored Coffee double-strength using a regular drip machine, French press, or pour-over. The result is bold enough to hold up under ice and milk without getting watery or weak. No machine, no puck, no problem.

What does peach pie flavored coffee actually taste like?

Exactly what it sounds like — ripe peach upfront, a warm cinnamon note underneath, and a buttery pastry-crust finish that reads as sweet even though there's no added sugar. It's a medium roast on a Brazilian base, so it's smooth and not aggressively acidic. Black out of the pot is genuinely good; with milk and the brown sugar syrup it lands somewhere between a latte and a very good decision.

What type of milk works best in a peach iced latte?

Whole milk gives you the creamiest result and holds up best under the coffee and ice. Oat milk is the best non-dairy option — it's creamy enough not to feel like a compromise, and the slightly sweet, neutral flavor doesn't fight the peach notes. Almond milk works too but goes thinner; if you use it, cut the ice slightly so the drink doesn't get watered down.

Can I make this peach iced coffee drink without the cold foam?

You can, but the cold foam is doing more than you'd think — it's the creaminess that makes the whole thing feel like dessert rather than just iced coffee. If you don't want to froth anything, a slow pour of cold heavy cream over the back of a spoon gives you a similar float effect with zero equipment. Frothed milk on top also works as a lighter version if you want less richness.

Can I make this peach pie iced latte recipe with decaf?

Yes — Peach Pie Flavored Coffee is available in decaf, processed via Mountain Water Method, which means the caffeine is removed without harsh solvents. Same flavor, same air-roasted process, same brown sugar cinnamon syrup situation. It works particularly well as a late-afternoon drink when you want something that tastes like a treat without wiring yourself for the next four hours.

Can I make a low-carb version of this peach pie iced latte?

Yes — two simple swaps cover it. Replace the brown sugar in the syrup with a brown sugar allulose blend (the Whole Earth brand is easy to find and dissolves cleanly), and replace the teaspoon of sugar in the cold foam with allulose or your preferred low-carb sweetener. The Peach Pie Flavored Coffee itself contains no added sugar and no sweeteners, so it's naturally keto-friendly as brewed — the syrup and foam are the only places sugar shows up in this recipe.