Pumpkin Spice Latte
This simple pumpkin spice latte recipe is a really simple one to make and just so cozy to sip on as the mornings get cooler. It’s a real treat - one you can make at home instead of grabbing at your local coffee shop. Personally I think it’s better than any coffee shop version and definitely cheaper! You can use home-brewed coffee to make it, so you don’t need an espresso machine or any specialty syrups. This recipe is quick and easy to make, made with pumpkin purée and lightly sweetened with maple syrup. Feel free to top with whipped cream if you’d like and enjoy the warm flavours of the Fall anytime you want!
It’s that time of year again!! Im actually late to the pumpkin spice latte party this year - they have been on the menu at our local coffee shops since the end of August. That is why I thought I would bump this recipe to the top of the blog today marking the first day of Fall, for those of you interested in making your own pumpkin spice lattes at home this season. The coffee shop version is fun, but I’m partial to making homemade ones. Here is why:
- This recipe is quick and easy and takes minutes to prep. I love having coffee first thing in the morning and this simple quick recipe makes it possible to do so and enjoy a special treat - by the time your coffee is brewed your pumpkin spiced purée mixture will be ready to blend.
- I don’t take sugar in my coffee so I always find the coffee shop versions of these specialty drinks overly sweet even when I order them half sweet or less sweet. Making them at home allows you to control the spice and the sweetness.
- You can also customize what kind of dairy you would like to use to make your lattes with and you don’t have to pay extra for the non dairy options. And you can also add as much whip as you want to your latte!
Homemade Pumpkin spice latte ingredients:
- Coffee - You are welcome to use either espresso or very strongly-brewed coffee to make your latte. Starbucks typically adds one shot in their “tall” (12-ounce) latte, but I prefer two shots for the extra coffee flavor. You can also use brewed instant espresso too.
- Pumpkin puree - you can make your own or buy it! If you buy it, make sure the ingredient list is just “pureed pumpkin”… don’t accidentally buy pumpkin pie puree
- Milk of choice - my choice is almond or oat but any milk will work here
- Pumpkin pie spice - use a store bought blend or make your own bend - easy recipe in notes below.
- Maple syrup - You are welcome to use whatever sweetener you love best here, but I highly recommend maple syrup! In addition to being a more natural sweetener, its flavor really complements the pumpkin spice flavours and makes this latte extra delicious. It’s my fav with pumpkin. Feel free to adjust the amount of sweetener to taste.
- Vanilla extract - it’s optional but always a nice flavour base which help bring out all of those delicious pumpkin pie spice flavours.
If you like this cozy drink you will love these:
- Hot Buttered Rum Latte
- Sorrel (Hibiscus) Hot Toddy
- Earl Grey Latte With Homemade Lavender Marshmallows
- Golden Chai Latte
- Vanilla Beet Spice Latte
- 2 cups milk, whole, 2%, skim or any non dairy milk you like
- 3 tablespoons pumpkin purée, or to taste (homemade or store bought)
- 1 tablespoon maple syrup, or to taste
- 2 teaspoons pure vanilla extract
- ½ teaspoon pumpkin-pie spice (homemade blend below)
- ½ cup hot brewed coffee or brewed instant espresso, more to taste
- whipped cream
- nutmeg, pumpkin pie spice, or cinnamon, for garnish
- In a saucepan whisk together milk, pumpkin puree, and maple syrup.
- Cook over medium heat, stirring frequently, until heated through but not boiling.
- Remove from heat, whisk in the pumpkin-pie spice and the vanilla.
- Transfer to blender carefully, add the coffee and blend until frothy.
- Divide between two large coffee mugs.
- Garnish with whipped cream and a sprinkle of nutmeg, pumpkin pie spice, or cinnamon.
Directions if using microwave
- Pour the milk, pumpkin puree, maple syrup, pumpkin-pie spice, and vanilla into a microwave-safe bowl.
- Cook for 1 minute to 1 minute 30, or until milk starts to rise up and is frothy.
- Pour into mug, add the coffee, garnish with whipped cream and nutmeg, pumpkin pie spice, or cinnamon.
- Serve hot.
Directions for an iced version
- Add all ingredients to a jar with a lid and stir to combine. Then add ice, secure lid, and shake vigorously to combine — about 30 seconds.
- A little separation is natural with both the pumpkin and milk, so whisk/stir as needed to smooth.
- This recipe multiplies really well, so if you are having friends over make up a big pot and serve it hot with whipped cream on top. Enjoy!!
For homemade pumpkin pie spice blend
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- ½ teaspoon ground mace
- ½ teaspoon ground nutmeg.
- Whisk together
- Store in an airtight container at room temperature for up to 1 year. (Makes approx 2.5 tablespoons)