Skip the coffee shop drive through this year and make your own pumpkin spice latte at home!
I made a homemade pumpkin spice latte. Seriously this might have just made my fall season complete. Because isn’t the pumpkin spice latte the ubiquitous sign of fall?
I mean, everyone and their mom looks forward to the availability of the pumpkin spice latte every year.
Well, I have been missing out the past couple years because of living in this small town. There isn’t a Starbucks in our town and I don’t feel like driving 45 minutes just to go to Starbucks. That would be silly.
Now, there is a Caribou Coffee around the corner but I’ve never stopped in there to see if they have a PSL. Shame on me.
Oh well… So when my craving hit this year for my own pumpkin spice latte, I decided it was time to try and make my own pumpkin spice syrup/creamer to put in my coffee and espresso at home. Because I rarely go out for coffee anyhow, it just made sense.
This recipe makes enough pumpkin spice latte creamer to make about 6-8 lattes and lasted me about a week in the fridge. Yes, when I made the recipe I decided it was a good idea to have a PSL every morning. Topped with whipped cream. Just like the picture, as it should be… haha.
The mixture is perfect and much healthier for you than a regular pumpkin spice latte. Honestly, I’m not exactly sure what goes into their “syrup” but I’m sure it’s not completely whole food ingredients. But this is and thus makes it way better. Plus… you’re saving yourself $5 a pop for one.
Win win? I think so.
Pumpkin Spice Latte
- 1/2 cup pumpkin puree
- 1 1/2 cup milk
- 3 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 3 Tbsp stevia
- 2 tsp vanilla extract
- 6 oz brewed espresso
- 1/2 cup milk
In a small saucepan, over medium heat, add all ingredients and bring to boil. Lower temp and simmer for about 5 minutes, stirring occasionally.
Remove from heat and let cool to room temperature. Pour into airtight container for storage.
To make Latte:
Pour 3-4 Tbsp. pumpkin cream mixture into hot, brewed espresso or strong coffee. Froth the milk with milk frother or immersion blender and pour into coffee.
Top with whipped cream, if desired, and sprinkling of cinnamon or pumpkin spice. Serve immediately.