Description
This homemade pumpkin spice latte tastes better than Starbucks and costs a fraction of the price! Made with real pumpkin puree, warm fall spices, espresso, and steamed milk, it’s the perfect cozy autumn drink you can customize exactly to your taste.
Ingredients
Scale
For the Pumpkin Spice Base:
- 2 tablespoons pure pumpkin puree
- 1–2 tablespoons granulated sugar (adjust to taste)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Tiny pinch of ground cloves
- 1/2 teaspoon vanilla extract
- 2 tablespoons water
For the Latte:
- 1–2 shots espresso (2–4 oz) or 1/2 cup strong brewed coffee
- 1 cup milk of choice (whole milk, 2%, oat milk, etc.)
- Whipped cream for topping (optional)
- Extra cinnamon or pumpkin pie spice for dusting (optional)
Instructions
- Make the pumpkin spice sauce: In a small saucepan over medium heat, combine the pumpkin puree, sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and water. Whisk together until smooth and well combined.
- Heat and dissolve: Continue whisking while heating the mixture for 2-3 minutes until it’s steaming hot and the sugar has completely dissolved. The sauce should be smooth and slightly thickened. Remove from heat. This concentrated sauce is what gives your latte that incredible pumpkin spice flavor!
- Heat and froth the milk: While your pumpkin sauce is heating, warm your milk. You can do this in the microwave (heat for 1-2 minutes until steaming but not boiling) or in a separate saucepan on the stove. Once hot, froth the milk using a handheld frother, immersion blender, or by pouring it into a jar with a tight lid and shaking vigorously for 30-60 seconds until foamy. If you have a steam wand on an espresso machine, use that for best results.
- Brew your coffee: Prepare 1-2 shots of espresso using your espresso machine, or brew 1/2 cup of very strong coffee using your preferred method (French press, pour-over, or regular coffee maker with less water). The coffee should be freshly made and hot.
- Combine everything: Add 2 tablespoons of the prepared pumpkin spice sauce to the bottom of your large mug. Pour in the hot espresso or coffee and stir well to combine, making sure the pumpkin sauce is fully incorporated and dissolved.
- Add the milk: Pour the steamed, frothed milk over the coffee mixture, holding back the foam with a spoon. Once most of the milk is in, spoon the lovely foam on top to create that signature latte appearance.
- Top and serve: Add a generous dollop of whipped cream if desired. Sprinkle with a light dusting of cinnamon or pumpkin pie spice for that beautiful finishing touch and extra aroma. Serve immediately while hot and enjoy your homemade coffee shop masterpiece!
Notes
- Sweetness: Start with 1 tablespoon sugar and add more if needed. Coffee shop PSLs are quite sweet, so if you want that authentic taste, use 2 tablespoons or even more.
- Make it iced: Let the pumpkin spice sauce and coffee cool, then pour over ice and add cold milk. Top with whipped cream and spices.
- Batch the sauce: Double or triple the pumpkin spice sauce recipe and refrigerate in an airtight container for up to 1 week. This makes morning lattes incredibly quick!
- Stronger pumpkin flavor: Use 3 tablespoons of pumpkin puree for more pronounced pumpkin taste.
- Thinner consistency: If the sauce seems too thick, add another tablespoon of water when making it.
- No espresso machine: Strong coffee works great! Use 1/2 cup of coffee brewed with double the usual grounds.
- Dairy-free: Use your favorite plant-based milk. Oat milk froths beautifully and tastes amazing in PSLs.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 latte (16 oz)
- Calories: 210
- Sugar: 22g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg