I LOVE when the holiday season comes around and you can get those incredible latte’s from Starbucks… peppermint mocha, gingerbread, pumpkin spice! OMG, I want one now… If only I could whip one up for myself… oh wait. I can! hehehe
That’s right, this is a recipe for a homemade pumpkin spice latte. Obviously it’s not going to have the appeal of actually being handed one at Starbucks, but it is reallllllly good!
And let me just say, at the moment I am stationed in Germany with my husband. The closest Starbucks that I am familiar with is an hour and a half away. An hour and a half! So I have excepted the fact that I will be without Starbucks for the next 3 years. This recipe has made me feel a little better about this.
It’s really quite easy to throw together. You don’t need one of those fancy machines like they have at coffee shops. You don’t even need an espresso machine!
“How to make a pumpkin spice latte”
Here we go!
Begin by heating 1 cup milk, 1 Tb pumpkin puree and 1 Tb sugar in a small saucepan.
Do this over low heat so that the milk doesn’t scorch on the bottom. I hate that.
As it begins to warm and starts to steam, whisk is until it gets nice and frothy. This won’t take very long, it’s not like whipping cream.
Pour this mixture into a mug and add the 1 tsp vanilla, 1/4 tsp pumpkin pie spice and 1 shot of espresso.
The original recipe I found for this asks for 1 Tb vanilla extract. That’s insane. I scaled it down, but I still think 1 tsp is more than enough.
Don’t have an espresso machine? Neither do I. I buy instant espresso and dissolve 1 heaping tsp in 2 Tb hot water. Or you may use really strong hot coffee.
Oh and if you can find the pumpkin syrup they use in coffee, go ahead and use that rather than the pumpkin puree. Just scale it down to 1 Tb.
Now I think this latte is missing something…
Ahhh, that’s better!
Go ahead and top your pumpkin spice latte with some sweetened whipped cream.
If you really want to get fancy, grate some nutmeg on top and drizzle some caramel topping.
Honestly, SO good!
- 1 cup milk
- 1 Tb pumpkin puree
- 1 Tb granulated sugar
- 1 tsp vanilla extract
- ¼ tsp pumpkin pie spice
- 1 shot espresso (1 heaping tsp instant espresso dissolved in 2 Tb hot water)
- whipped cream, nutmeg, or caramel syrup for topping
- Heat milk, pumpkin and sugar in a small saucepan over medium heat until it begins to steam. Remove from heat and beat rapidly with whisk until frothy.
- Pour milk mixture into mug. Add vanilla extract, pumpkin pie spice, and espresso. Gently whisk to combine.
- Serve with dollop of whipped cream, freshly grated nutmeg, and drizzle of caramel ice cream syrup on top.
{ 2 comments… read them below or add one }
I can just hear you saying “it’s SO good” when I read this! I can’t wait to try!! P.S. Erica Aklan has an espresso machine, I think we should go there one day and make these! Oh and there’s a Starbucks in Nuremberg!
haha I would LOVE to… too bad the commissary stopped stocking pumpkin again! I can’t believe that. Thanksgiving is over and all of a sudden- no more pumpkin : (