Warm up to fall with this easy yet incredibly delicious Pumpkin Spice Latte. A homemade pumpkin pie spice sets it apart and the Make-Ahead Pumpkin Spice Syrup will keep you in lattes for a month!
Pumpkin Spice Lattes have defined the advent of the autumn season for years now, with Starbucks leading the parade.
And while I love my morning Starbucks, especially on brisk mornings with richly colored leaves falling softly to the ground — it’s fun to bring the party home and brew the beloved latte at home as well. Usually my second… or third. It keeps the creative juices flowing, or so I tell my family.
This weekend, I was in my local market shopping for everyday items… and canned pumpkin.
I was surprised to find the shelf empty. I went to another local market with the same result. And yet a third… and a fourth. By the time I landed at the fifth store, I found 1 can left — the 30-ounce can. Of course, I quickly loaded it in my cart. While in the isle I saw three other shoppers also with the intent of finding canned pumpkin. They had theirs, I was the last. Relieved, they joked with each other about their morning pumpkin spice lattes.
So, if you can find pumpkin in your market — and you’re a Pumpkin Spice Latte fan — try this! The Homemade Pumpkin Spice Pie Blend is a particular favorite, very similar to the pumpkin pie recipe we love in the fall.
- 1 cup milk
- 2 shots of espresso or 1/4 cup strong brewed coffee per latte
- 2 tablespoons Pumpkin Syrup (See Below)
- Garnish with cinnamon or nutmeg and Sweetened Whipped Cream
- For the Pumpkin Syrup
- 1/3 cup pure pumpkin puree
- 3 teaspoons pumpkin pie spice (or homemade blend)
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon pure vanilla extract
For the Pumpkin Spice Latte:
For 2 Lattes: Bring the milk to a simmer over low heat. Froth or whisk the milk. In two large mugs, combine the espresso or brewed coffee with 1 tablespoon of Pumpkin Spice Syrup in each mug. Divide the frothed milk between the two, top with sweetened whipped cream and a sprinkling of cinnamon or nutmeg over each.
Make-Ahead Pumpkin Spice Syrup:
In a small saucepan, stir together the pumpkin puree and pumpkin pie spice (or homemade blend); cook over medium heat until it thickens, about 3 minutes.
In a separate saucepan, whisk together 2 cups of water, sugar, and brown sugar; bring to a boil and cook until it thickens and reduces slightly, about 5 minutes. Reduce the heat to low and whisk in the pumpkin puree; cook for 10 more minutes. **Do not let the mixture come to a boil as it will make the syrup cloudy -- and who likes that?! Remove from the heat and let cool for 10 minutes.
Line a fine-mesh strainer with cheesecloth and pour the pumpkin mixture through the strainer in a refrigerator container with a tight-fitting lid. Stir in the vanilla and store in the refrigerator.
HOMEMADE PUMPKIN PIE SPICE
2 tablespoons ground cinnamon
3 teaspoons ground ginger
1 teaspoon cloves
1/2 teaspoon ground nutmeg
Mix together and keep in a spice container with shaker top.
The Pumpkin Spice Syrup will keep in the refrigerator for up to 1 month and will make about 1-1/2 cups syrup.
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- PowerLix Milk Frother Handheld Battery Operated Electric Foam Maker For Coffee, Latte, Cappuccino, Hot Chocolate, Durable Drink Mixer With Stainless Steel Whisk, Stainless Steel Stand Include (Black)
- Mr. Coffee Espresso and Cappuccino Maker | Café Barista , Silver
- Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers
- Cheesecloth, Grade 90, 36 Sq Feet, Reusable, 100% Unbleached Cotton Fabric, Ultra Fine Cheesecloth for Cooking - Nut Milk Bag, Strainer, Filter (Grade 90-4Yards)