If you love the warm, rich taste of pumpkin spice lattes in the fall and winter months, but you don’t like how much they cost at Starbucks or Dunkin Donuts, here’s how to make a homemade pumpkin spice latte from scratch that will rival even the tastiest drive-thru drink. It’s all about choosing high-quality ingredients! Read on to learn more.
Why, hello there Fall. I’ve certainly missed you. Like the mornings missed the cooled air and pumpkins missed lattes, and donuts, and well… just about everything.
Okay, technically fall can be a rather elusive season here in Florida, and instead of crisp cool mornings, we turn the air down and pretend while we wear sweaters inside. But then I end up needing to change again before heading outdoors or else the blast of humid air is a stark reminder that our autumn season can still pass for beach weather.
Basically, it’s summer. But with pumpkins.
Which, isn’t so bad either. Some of our hot days, though, are accompanied by thunderstorms, and that in itself brings the craving for cozy blankets and drinks.
On those hot days, where summer is still hanging on with all she’s got, I’ll keep the milk cold and add in some ice. The flavor of this pumpkin spice latte recipe is just as divine. But most days, I’m savoring every sip of fall as it wraps me up in its pumpkin spice embrace.
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Fun Modifications for Your Homemade Pumpkin Spice Latte:
Pumpkin Spice Syrup
To make pumpkin spice syrup that you can keep on-hand and add to your daily coffee/latte, combine 2 cups of water with 1 cup of sugar (or alternative sweetener of choice) in a saucepan over medium heat. Stir until dissolved. Add 3 tablespoons of pumpkin pie spice and 3 tablespoons of maple syrup. Whisk well, then remove from heat and let cool before use.
Note: This recipe makes enough for about 12 lattes; store extra in an airtight container for up to two weeks.
Pumpkin Spice Whipped Cream
Whip 1 cup heavy cream until soft peaks form. Add 3 tablespoons of powdered sugar and 2 tablespoons of pumpkin puree. Whip for 30 seconds, or until combined. Use immediately or store in the refrigerator for up to one week. Serve over freshly brewed coffee with pumpkin pie spice sprinkled on top (optional).
Pumpkin Pie Spice
To make your own pumpkin pie spice, mix together 1 teaspoon each of cinnamon, ginger, and nutmeg. Store in an airtight container and use on pancakes, waffles, drinks, and more – as you would store-bought pumpkin pie spice.
Yes, it is possible to make latte-quality drinks without cow’s milk. Almond milk (unsweetened) is easy on your stomach and has about 25% of the calories of cow’s milk.
With a simple recipe like this, your homemade pumpkin spice latte can be customized to please a range of pallets and dietary needs! Need a skinny, vegan option to satisfy your fall craving? I make mine with almond milk and sweeten it with maple syrup. Like a full, rich creamy flavor, use whole milk or heavy cream and sweeten to taste with your sweetener of choice!
Usually, in the end, I’ll have a mix between the two because I’ll top with whipped cream (though, have you ever tried coconut whip?! So good!) and caramel drizzle too!
If you’re vegan or lactose intolerant, oat milk is another great alternative to regular milk. Oatmilk is a delicious, creamy alternative to dairy milk. Oat milk has higher levels of healthy fats and protein than most plant-based milk; plus, it’s gluten-free and soy-free!
Making homemade Oatmilk for your pumpkin spice latte is quick and easy! You only need water, oats, and your preferred sweetener. Blend 1/2 C oats with 3 C water and 2 tsp of sweetener (honey, maple syrup, vanilla) for about 30 seconds (you can even strain out the oats after this for a creamier texture), and refrigerate. Making oat milk takes about 5 minutes in total—and you can save any leftovers for up to five days in an airtight container in your fridge.
- 1 C milk of choice (almond, coconut, soy, whole, heavy cream)
- 1/4 C pumpkin puree
- 1 Tbsp maple syrup (or other sweetener of choice, add as desired)
- 1/2 Tsp pumpkin pie spice
- 1/4 Tsp vanilla extract
- 1/2 C brewed coffee or espresso
- Combine the milk, pumpkin, maple syrup, and pumpkin pie spice in a small pan over medium heat.
- Whisk vigorously to get the milk to foam (about 30 seconds).
- Pour coffee into a large mug and add the vanilla and milk mixture, or place it all in a blender to combine and foam.
- Top with whipped cream and caramel drizzle and/or pumpkin pie spice and serve.