Homemade Pumpkin Spice Latte Recipe
November 6, 2013
We're big fans of coffee. We make it fresh every morning like most, and do sometimes get one from our local coffee shop when we're on the go. Once fall hits though, we find ourselves lined up at Starbucks much more often awaiting the smells and tastes of their Pumpkin Spice Latte. When we take our first sip after the long hiatus between seasons, we know that fall is officially here, and we must savor every cup of Pumpkin Spice Latte before it gets snatched up away from us until next season... or do we. Now, we're not claiming that this is an exact replica of our beloved PSL, but it will hit the spot for when you get that craving and it's "off-season", or if you don't feel like leaving the house. Feel free to increase or decrease the spices as you see fit. This is the recipe that we enjoyed the most, and the one we wanted to share with all of you Pumpkin Spice Latte fans out there.
Before You Get Started Making Homemade Pumpkin Spice Latte
Weigh/Measure all the ingredients
Homemade Pumpkin Spice Latte Ingredients And Amounts (Yields 1 serving)
1 cup (242g) milk
1 tbsp pumpkin puree
1 tbsp + 1 tsp (19g) light brown sugar
1/2 tsp pumpkin pie spice
1 tbsp (9g) vanilla extract
1 to 2 shots of espresso or 1/2 cup of strong brewed coffee
whipped cream - optional
Homemade Pumpkin Spice Latte Step-By-Step Directions
1) In a saucepan, combine milk, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla on medium heat.
2) Whisk all the ingredients together and occasionally whisk while the milk begins to warm up.
3) In the meantime, make the espresso shot(s), or brew strong coffee.
3) Once the milk is steaming, remove the saucepan from the stove and whisk until a light foam forms on the surface.
4) Pour espresso or coffee into the mug of your choice and top it off with the frothy milk.
5) Top with whipped cream and spices to make your latte complete.
Homemade Pumpkin Spice Latte Sweet Notes
We used whole milk in our latte, but feel free to use whatever you like
Our latte is on the sweeter side, adjust the brown sugar as needed
Recipe adapted from The Kitchn