Homemade Pumpkin Spiced Latte

Being a food blogger is a fun, rewarding and delicious job.  We rarely eat the same meal twice around our house.  With that said, there are those rare recipes that you just can’t help but make over and over again.  Well, this Pumpkin Spiced Latte is just that (here’s the original post).  It’s so easy and doesn’t require starting your car and driving across town to the green colored coffee stand – where you will no doubt, drop $5 or more for a latte.

I made this recipe last Fall and it has since become my highest viewed post ever.  People pin it like crazy every day!  I didn’t want to change up a good thing too much, but I have updated the recipe a tad.

Here’s the ingredients: strong coffee (brewed in the coffee maker, French press or espresso machine), milk (any %), pumpkin puree from a can, sugar or sugar substitute  vanilla extract, pumpkin pie spice and some whipped cream on top!  You can even make the milk mixture ahead, pop it in the fridge in a sealed container and have it on hand for a quick latte in the morning.

This is what the original photo looked like.  Aside from my most amazing (and totally unavailable anywhere on the interwebs) red mugs, it’s not the best photo.  Coffee…as it turns out, is one of the hardest things to photograph.  If it had a tongue, it would be sticking out right now saying “neener neener, you’ll never take a good photo of me”.   I hope you enjoy this oldie but goodie.

Homemade Pumpkin Spiced Latte

Author: Heather Scholten

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My super simple PSL using canned pumpkin puree. This is a classic recipe and super simple to make.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Course Drinks

Cuisine All Cuisines, American

Servings 2 Servings

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 2 cups milk any % you choose
• 4 tablespoons pumpkin puree
• 2 tablespoons sugar
• 2 tablespoons vanilla extract
• ½ teaspoon pumpkin pie spice
• ½ cup espresso or strong coffee
• whipped cream

Instructions

 

• Add the milk, pumpkin, sugar, vanilla and pumpkin pie spice to a small sauce pan over medium-high heat. Bring almost to a boil, stirring constantly – if you allow it to boil it will get thick (yuck). Whisk the mixture until it starts to froth, about 1 minute. Divide milk mixture between two mugs. Add the coffee slowly down the side so you don’t disturb the milk froth, add a squirt of whipped cream and a pinch more of the pumpkin pie spice and enjoy.

Notes

NOTE: Keep a spoon on hand, because of the thick nature of pumpkin puree, you will want to stir the latte occasionally to keep it from getting thick at the bottom of your mug.

Another Note: To get a good thick froth, you can add COLD pumpkin mixture to a large glass mason jar. Cap and shake vigorously. When you have a good froth, REMOVE CAP and microwave the milk mixture to desired temperature. Never leave the cap on and do not shake a capped jar with hot liquid or you will get injured.

Nutrition

Calories: 247kcalCarbohydrates: 29gProtein: 8gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 104mgPotassium: 518mgFiber: 1gSugar: 26gVitamin A: 5065IUVitamin C: 1mgCalcium: 314mgIron: 1mg

Keyword fall recipes, pumpkin recipes, Winter

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Recipe By:

Heather Scholten

Co-Founder at Spiceology | More About Heather...

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.