Pumpkin Spice Latte

pumpkin spice latte

With the Starbucks pumpkin syrup shortage and fall in full swing, isn’t it time to learn how to make a pumpkin spice latte at home? For less time than it takes to wait in line — with more cash in your pocket, to boot — you’ll have an easily personalized, autumn-approved latte any time you want! Feel free to swap out the whole milk with a dairy-free variety that can withstand heating, a product such as a barista soy milk should be a good choice — I tried it with rice milk and it was all kinds of wrong. Even better: it’s the perfect recipe to have on hand to use up any pumpkin purée leftover from making a batch of pumpkin spice cupcakes with white chocolate-sour cream frosting or pumpkin waffles.

Pumpkin Spice Latte

(adapted from The Kitchn)

Preparation Time: 5 minutes

Serves: 2

Ingredients

  • 16 ounces (2 cups) whole milk
  • 30 grams (2 tablespoons) canned pumpkin purée (not pumpkin pie filling/mix)
  • 12 grams (1 tablespoon) evaporated cane juice or granulated white sugar
  • 14 grams (1 tablespoon) vanilla extract
  • 1/2 teaspoon pumpkin pie spice¹, plus more for garnish (if desired)
  • 6 ounces (3/4 cup) hot double-strength brewed coffee²

Instructions

In a small saucepan (2-quart), combine milk through evaporated cane juice. Set over medium heat and warm, whisking constantly to prevent scalding, just until it begins to steam. Remove from heat and whisk in remaining ingredients (vanilla, spice, coffee). If desired, strain into a clean container with spout — this eliminates any bigger pieces of pumpkin pie spice that can be off-putting and any stringiness from the pumpkin (basically: do this step if you want a super-smooth latte). Divide into two coffee mugs, top with additional pumpkin pie spice (if desired) and serve³!

Notes

¹ I use Trader Joe’s pumpkin pie spice — besides the usual ingredients, it also includes some citrus peel and cardamom. Not a huge deal if you can’t find it, just use your favorite blend!

² My typical ratio of coffee to water in a French press is 1 gram coffee:2 ounces water. For this recipe I used equal grams to ounces, making a full pot to enjoy iced lattes later in the day!

³ If, like me, you drink your coffee very slowly, you’ll probably want to give the latte a stir it before each sip. This way you don’t end up with an increasingly thick beverage; the pumpkin likes to settle at the bottom.

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