Homemade Pumpkin Spice Latte
We all know that the hottest item on the Starbucks menu this time of year is the Pumpkin Spice Latte. It satisfies the “basic” inside us all. This recipe is perfect for when you don’t have the time to wait in that massive line, don’t want to get out of your pajamas on a Sunday morning, and want to make the recipe to match your taste buds.
The best part about making homemade Pumpkin Spice Lattes is not just that you don’t have to spend $4 every time you want one, but you can add as much whipped cream as you’d like! If you’re anything like me, I’ll take one sip and then add another dollop… or just spray the can right into my mouth. Don’t judge, I know I’m not alone.
RECIPE: 2 Servings
- Canned pumpkin puree – 2 tablespoons (load those babies up for some extra pumpkin flavor)
- Pumpkin pie spice – 1/4 to 1/2 teaspoon – add too much and the consistency may feel grainy
- Pure sugar – 2 to 3 tablespoons – if you like your lattes sweeter instead of bitter, opt in for more sugar
- Dash of black pepper
- Vanilla extract – 2 to 3 tablespoons – same as above, the sweeter you like it, opt in for a splash more
- Milk (I prefer to use Almond Milk for the thinner consistency in the latte) – 2 cups
- Espresso – 1 to 2 shots (reference the espresso you buy to determine how much is 1 shot)
- Whipped Cream – As much as your heart desires
- Combine the pumpkin puree, pumpkin spice, and dash of black pepper (to add a subtle bite) in a saucepan over medium heat. Heat over medium until the puree is hot and you can smell Fall brewing in your home.
- While your pumpkin puree is heating up, begin making your espresso for each mug.
- Add the sugar to the mix in the saucepan. Keep on medium heat and continuously stir. The mix should begin to look like it’s turning in to a syrup. Don’t let it burn!!
- Pour in the milk and vanilla extract, while stirring. If you leave it on the stove, it WILL boil over… trust me on this…
- Once the puree and the milk have been mixed together thoroughly, transfer it to a blender. Blend on high for 30-45 seconds. Should begin to look frothy!
- You should now have your two mugs with their shots of espresso in each. Add the frothy pumpkin mix to each mug. I prefer to stir it before topping with whipped cream.
- Top with favorable amounts of whipped cream and a few dashes of pumpkin pie spice.
- Feel yourself being basic and love it!
Remember, if you are someone who likes your drinks strong, opt in for less sugar and vanilla extract. Since I’m not a huge coffee fan, I added more sugar, vanilla extract, and whipped cream. PLAY WITH IT. You can make your Pumpkin Spice Latte any way you want.
Even better, now that you know how to make your own, you don’t have to wait a full year for them to hit the Starbucks menu. Enjoy it all year round!