Homemade Pumpkin Spiced Latte
Homemade Pumpkin Spiced Latte recipe is super easy, uses real pumpkin purée, spices, and the milk of your…
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Homemade Pumpkin Spiced Latte recipe is super easy, uses real pumpkin purée, spices, and the milk of your choice to make a luscious PSL that is inexpensive and loaded with flavor.
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 this recipe 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
Ingredients
- 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.
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Notes
Recipe Nutrition
* Nutritional information is not guaranteed to be accurate.
Recipe By:
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.
I really love this recipe and hope you will too!
Should the vanilla extract portion actually be in tablespoons? That seems like quite a bit.
If websites were Gods and Goddesses during the Iron Age, this website would be Zeus.
Thank you so much, this is delicious! 🙂
I’ve started just adding a little pumpkin pie spice mix to my french press in the morning. Super lazy, super delicious and 0 calories!
I just made this with almond milk and lakanto!!! Pretty durn good!! Especially given that using those two ingrediants instead brought 1 cup down from 180 cal to 40!! —(Minus the whip cream on both) 🙂
WHAT? Oh my – that just made my Sunday!! Definitely going to give it a shot with almond milk. Thanks for the comment. Happy Sunday!
Am I the only one who thought the vanilla was way overpowering?? I was so looking forward to this recipe this morning, but I’m sorry, but it is not good! I followed the recipe exactly. Tastes like vanilla extract, not in a good way. What did I do wrong?
Oh no, you’re the only person who’s mentioned this Emily. Maybe the type of vanilla? Not sure what went wrong, but I’m sorry it wasn’t a success for you. Maybe try again with half the vanilla? Thanks for sharing your comment.
I made it with two teaspoons. Actually last time I made my espresso with mostly espresso but put a small scoop of vanilla coffee instead of extract. It was yummy.
Although I’m a huge fan of pumpkin, in my 42 years I’ve never tried a pumpkin spiced latte, until just now! Just whipped up a cup using Almond Milk, and it was soooooooo good!!! So glad I came across your recipe!
Do you think this would work with Soy Milk too?
Hi Angela, I am not very familiar with using soy milk in coffee drinks, so I am unsure how it will froth. Here’s an article on how to do it though: http://www.ehow.com/facts_7493934_can-froth-soy-milk.html Let me know how it works out!
Thanks I will let you know-I’m gonna try it out tonight!
Milk was way better. The soy milk definitely doesn’t froth as much and I even shook it. My friend who loves Starbucks (and usually gets the Pumpkin Spice Latte made with soymilk), thought it was great though!
I had been dreaming of this and went to the store before reading the recipe. Will there be a huge difference is I use Libby’s pumpkin?
Libby’s works just fine. Any canned pumpkin purée. Enjoy!!!
You just made my morning. That. Was. Awesome!!!!
My depths of love for this recipe are ALMOST as deep as the depth of my love for YOUUUUU <3
I can see why it’s a popular post, you are certainly giving Starbucks a run for their money with this one. Homemade always wins out!
I agree Sylvie. Homemade is always best. And adding real pumpkin puree and not the flavored stuff makes it even more decadent. Thanks for stopping by!! xo!
This sounds so tasty 🙂 Definitely going to be making this!
I would love to curl up on the couch with this and an US Weekly 🙂
HA! Sounds like a perfect Sunday morning to me! 🙂
As always, your work is incredible. This looks delicious, easy to make, and of course, a lot more budget friendly. It leaves more money for wine!
HA Matt…I like the way you think! 🙂 Mmmmm WINE.