Pumpkin Spice Latte
When it comes to fall latte recipes, this one easily tops the list. It’s not just another trendy autumn drink; it’s a cup that feels like home.
Equipment
- Small saucepan
- Whisk
- Coffee maker or espresso machine
- Measuring spoons & cups
- Mug
- Optional milk frother
Ingredients
For the Pumpkin Spice Latte:
- 2 cups milk dairy or non-dairy
- 2 tablespoons pumpkin purée
- 1 –2 tablespoons sugar or maple syrup, to taste
- ½ teaspoon pumpkin pie spice plus more for topping
- ½ teaspoon vanilla extract
- ½ cup strong coffee or 2 shots of espresso
- Whipped cream for topping (optional but recommended)
Instructions
Step 1 — Brew the coffee (your flavor base)
- Measure and brew: make ½ cup very strong coffee or pull 2 shots of espresso.
- Set it aside in your favorite big mug so it’s ready when the milk is done.
- Pro tip: If you don’t have an espresso machine, brew extra-strong coffee (use about 1.5–2× the usual grounds). A dark roast stands up best to milk and pumpkin flavors.
Step 2 — Make the pumpkin spice base (where the magic happens)
- In a small saucepan, combine 2 tablespoons pumpkin purée, 1–2 tablespoons sugar or maple syrup (to taste), and ½ teaspoon pumpkin pie spice.
- Warm over low–medium heat, whisking constantly until the mixture is smooth and fragrant — about 1–2 minutes.
- Let it gently simmer for 30–45 seconds to meld the flavors, then remove from heat.
- Pro tip: Whisk continuously to prevent lumps and to help the pumpkin purée disperse evenly. Also — don’t use pumpkin pie filling (that’s already sweetened and spiced); use pure pumpkin purée.
Step 3 — Heat and combine the milk (creamy, not boiled)
- Add 2 cups milk (or your chosen non-dairy milk) to the saucepan with the pumpkin mixture.
- Warm over medium-low, whisking to combine the pumpkin base into the milk until it’s steaming and slightly thickened — about 3–4 minutes.
- Remove from heat just before it starts to boil.
- Pro tip: Aim for a serving temperature around 140–150°F (60–65°C) if you have a thermometer — hot and cozy, but not scalded. Overheating flattens the sweetness and makes dairy taste “cooked.”
Step 4 — Froth or whisk for café-style texture (optional but lovely)
- If you have a milk frother: froth the warm pumpkin milk until you have a velvety foam.
- No frother? Use a whisk — whisk vigorously for 20–30 seconds until frothy — or pour the warm milk into a jar, screw the lid, and shake hard for 30 seconds; remove lid and microwave 10–15 seconds to stabilize the foam.
- Spoon or pour the foam off to top your latte as desired.
- Pro tip: Oat milk tends to produce a thicker, creamier foam for dairy-free lattes. If you love that café texture, try oat or whole milk.
Step 5 — Assemble the pumpkin spiced latte (easy layering)
- Pour the hot coffee or espresso into your mug.
- Slowly pour the pumpkin-spiced milk into the mug, holding back foam with a spoon.
- Spoon the foam on top. Finish with a dollop of whipped cream (optional) and a light dusting of pumpkin pie spice or cinnamon.
- Pro tip: Pour the milk slowly and close to the surface for better mixing and a nicer top layer — it feels a little barista-y and it’s satisfying.
Step 6 — Customize, taste, and enjoy (make it yours)
- Taste and adjust sweetness with a splash more maple syrup or a quick sprinkle of sugar.
- Try variations: a dash of vanilla syrup, a drizzle of caramel, or a tiny pinch of sea salt for a salted-caramel twist.
- Serve with a cinnamon stick or a biscotti for a cozy pairing.
Step 7 — Make an iced version (pumpkin drinks for warm days)
- Combine the pumpkin purée, sweetener, and pumpkin pie spice in a small jar; stir until smooth.
- Add cold milk and shake or stir to combine.
- Pour over a glass filled with ice and add ½ cup strong chilled coffee or cold-brew. Top with a scoop of chilled foam or whipped cream and a sprinkle of spice.
Notes
Nutritional Value (approx. per serving):
- Calories: 150–180
- Fat: 5–7g
- Carbohydrates: 25–28g
- Sugar: 20–22g
- Protein: 5–6g
- Fiber: 1g