Pumpkin Spice Latte
Pumpkin Spice Latte season is HERE! Instead of waiting forever and overpaying at your local Starbucks, get your fix of this classic autumnal beverage in the comfort of your own kitchen. Espresso, pumpkin puree, brown sugar and more are mixed together to create one seriously satisfying sip after the next. It’s pumpkin spice and everything nice!
So much caffeine, so little time. If you love this easy recipe, you’ll also love our recipe for Instant Pot Pumpkin Spice Lattes! And if you ever need a break from the PSL life, our Caramel Iced Coffee is sure to satisfy your sweet tooth while still waking you up in the morning.
Pumpkin Spice Latte with Pumpkin Puree
Oh, Pumpkin Spice Lattes… I will never get tired of these warm and cozy coffees! Ever since Starbucks developed the seasonal beverage way back in 2003, the world has fallen head over heels in love with these fall favorite lattes.
While we all love the original drink from Starbucks, I must admit… This homemade version really knocks it out of the park. It’s boldly flavored with real pumpkin puree and wonderfully caffeinated with espresso.
Plus, since you’re making your PSL in the comfort of your own kitchen, you can personalize it however you’d like. You don’t have to pay extra for that double shot of espresso if you so choose to add one!
How to Make a Pumpkin Spice Latte
- Heat the milk in a saucepan over low-medium heat until tiny bubbles form and wisps of steam rise, but don’t let it simmer or boil.
- Pour the espresso, pumpkin puree, brown sugar, pumpkin pie spice and vanilla into a coffee mug and stir until well combined.
- Use an electric milk frother to froth the warm milk until foamy. Pour the foamed milk on top of the espresso.
- Garnish with extra foamed milk, whipped cream, a sprinkle of cinnamon or pumpkin pie spice, or a cinnamon stick.
Tips and Variations:
- To make this latte without pumpkin puree, add 1-2 tablespoons of Monin or Torani pumpkin pie flavored syrup. You may want to decrease the brown sugar and/or pumpkin pie spice if using flavored syrup, or omit them altogether. Flavored syrups are generally sweet and add a ton of flavor.
- Make sure that you’re using pumpkin puree and NOT canned pumpkin pie filling. Pumpkin pie filling is already spiced and sweetened and yields a Pumpkin Spice Latte that’s far too sugary.
- Feel free to substitute freshly brewed espresso with half a cup of strong coffee.
- If you don’t have a handheld milk frother, simply pour the warm milk into the coffee mug.
- Use any leftover pumpkin puree to make one of your favorite fall pumpkin recipes.
- You can use whatever kind of milk you best prefer.
- For the most delicious sip ever, top off your Pumpkin Spice Latte with none other than Pumpkin Spice Whipped Cream!
Storage
Storage: This latte is best enjoyed fresh and does not store well. If necessary, store any leftover pumpkin spice latte in the refrigerator for 1-2 days. Serve over ice or reheat in the microwave until warm.
Ingredients
- 1 cup milk, any variety
- 2 ounces fresh brewed espresso
- 1 tablespoon canned pumpkin purée
- 2 tablespoons light brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
Instructions
- Heat the milk in a saucepan over low-medium heat until tiny bubbles form and wisps of steam rise, but don’t let it simmer or boil.1 cup milk
- Pour the espresso, pumpkin puree, brown sugar, pumpkin pie spice and vanilla into a coffee mug and stir until well combined.2 ounces fresh brewed espresso1 tablespoon canned pumpkin purée2 tablespoons light brown sugar1 teaspoon pumpkin pie spice1 teaspoon pure vanilla extract
- Use a milk frother to froth the warm milk until foamy. Pour the foamed milk on top of the espresso.
- Garnish with extra foamed milk, whipped cream, a sprinkle of cinnamon or pumpkin pie spice, or a cinnamon stick.
- See post for tips and storage options.
