If you love Starbuck’s pumpkin spice lattes as much as I do, you desperately need to run to your kitchen and whip up this cozy fall beverage now. This homemade version makes enough for 2 pumpkin spice lattes at a fraction of the cost (almost $4 for a tall in the store? Yikes!) and only requires a few extra minutes worth of effort to create. Added bonus: you can enjoy this at any time, without ever having to get out of your pj’s on a chilly Saturday morning. Or any morning, for that matter!
If fall could be encased in a coffee mug, the Pumpkin Spice Latte, with its subtle hints of cinnamon and pumpkin, does just that. No one flavor is overly pronounced, but instead they blend together perfectly. Coffee, milk, pumpkin, vanilla, and array of fall spices come together to create THE hot beverage of the season. Move over, apple cider, the PSL is here!
I made this one day after having bought a PSL from Starbucks the day before, and I was so shocked with how similar the two tasted. If given a taste test of the two side by side, I do not think I would be able to tell the difference. The ratio of this particular recipe is spot-on, unlike a few others I have tried in the past. This recipe makes enough for 2 large lattes, but can easily be halved for one person. I used skim milk and did not add whip cream to keep the drink light, but you can adjust the recipe to suit your tastes!
The one step that should NOT be skipped or altered is blending the mixture. Many recipes will tell you that whisking it is a perfectly fine substitute; I can tell you from experience, however, it is not. You need to use a blender (or immersion blender) to really disintegrate all of the pumpkin into the milk, otherwise you will be left drinking what seems like coffee with pulp in it. Not appealing, I know!
Once the milk is blended with the pumpkin and spices, it will be very frothy. Pour the desired amount of coffee into a mug and top with the foamy, spiced milk. That’s all it takes to make your very own PSL at home!
Homemade Pumpkin Spice Latte (for two)
- 2 cups milk (your choice–I used skim)
- 2 tablespoons canned pumpkin
- 1-2 tablespoons sugar
- Scant 2 tablespoons vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1-2 shots espresso (about 1/4 cup of espresso or 2/3 cup of very strong brewed coffee, which is what I used)
1). Brew coffee/espresso.
2). In a saucepan, combine milk, pumpkin, and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender (or immersion blender) and process for 15 seconds until foamy. *Do not skip this step!*
3). Pour the espresso/coffee into two mugs. Add the milk mixture on top. Enjoy!
Servings: 2. Nutritional information per serving: Calories: 152 Carbs: 23g Fat: 0g Protein: 9g Sugar: 22g Fiber: 1g WW PointsPlus: 3
Recipe adapted from http://www.gimmesomeoven.com/pumpkin-spice-latte/