Homemade Pumpkin Spice Latte
Fall just doesn’t feel complete without a pumpkin spice latte. I love stopping for one when the weather starts getting cooler, but I wanted to make a homemade version that I could enjoy whenever I wanted without having to leave the house. This recipe is simple, cozy, and made with real pumpkin purée, brown sugar, and pumpkin spice.
The pumpkin mixture can also be made ahead of time and stored in the refrigerator, so when you’re craving a latte, all you have to do is add a couple of tablespoons to your coffee, warm up some milk, and you’re ready to go. It’s creamy, warm, perfectly spiced, and tastes like fall in a cup.
Homemade Pumpkin Spice Latte
Ingredients
For the Pumpkin Syrup:
- 1 cup pumpkin purée
- 1/2 cup brown sugar
- 1 1/2 cups water
- 1 1/2 teaspoons pumpkin spice
- 1 tea vanilla extract
For Each Latte:
- 2 tablespoons pumpkin syrup
- 1/4 cup espresso OR 1/2 cup hot strong coffee
- 1 cup hot milk
- Whipped cream optional
- A dash of pumpkin spice for topping
Instructions
- In a saucepan, combine the pumpkin purée, brown sugar, water, vanilla and pumpkin spice.
- Cook over medium-low heat for 10–15 minutes, stirring occasionally, until everything is well combined and the mixture has slightly thickened.
- Remove from the heat and allow the pumpkin syrup to cool completely.
- If you’re making the syrup ahead of time, transfer it to a clean container, cover, and refrigerate.
- To make your latte, add 2 tablespoons of pumpkin syrup to a cup.
- Add the espresso or hot, strong coffee, followed by the hot milk. Stir well.
- Top with whipped cream, if desired, and finish with a dash of pumpkin spice.
- Enjoy your homemade pumpkin spice latte!
Connie’s notes
- Make the pumpkin syrup ahead of time. This makes it easy to enjoy a latte whenever the craving hits.
- Stir the syrup before using it. The pumpkin can naturally settle while it sits in the refrigerator.
- Adjust the sweetness to taste. Add a little extra pumpkin syrup if you prefer a sweeter latte.
- Use strong coffee if you don’t have espresso. You want the coffee flavor to stand up to the pumpkin and milk.
- Don’t boil the milk. Heat it until hot and steaming for a smoother latte.
- For an extra-creamy latte, use whole milk or your favorite creamy milk alternative.
- Finish with a sprinkle of pumpkin spice. It adds extra aroma and gives the drink that classic fall flavor.
- Let the pumpkin syrup cool before refrigerating. This helps prevent excess condensation and keeps the syrup at a better texture.
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