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Best Homemade Pumpkin Spice Latte (Easy & Better)

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This homemade pumpkin spice latte is quick, simple, and tastes like autumn in a mug—without the weird syrups or preservatives. Made with real pumpkin purée and warm spices, it’s a cozy, satisfying treat that comes together in under 10 minutes.

Ingredients

Scale
  • 1 cup (240 ml) milk (whole milk preferred; oat or almond milk for dairy-free)
  • 2 tablespoons (30 ml) pumpkin purée (100% pure, not pumpkin pie filling)
  • 1–2 tablespoons (12–25 g) brown sugar (or maple syrup, honey, or coconut sugar)
  • 1/2 teaspoon pumpkin pie spice (or homemade blend: 1/4 tsp cinnamon, 1/8 tsp ginger, 1/8 tsp nutmeg, pinch cloves)
  • 1/2 teaspoon vanilla extract (pure preferred)
  • 1 shot (1 oz or 30 ml) espresso or 1/2 cup (120 ml) strong brewed coffee
  • Optional: Whipped cream and a pinch of cinnamon for topping

Instructions

  1. Brew your coffee or espresso (2 minutes). Start by making a strong cup of coffee or pulling a shot of espresso. If using a drip machine, use a dark roast for bolder flavor. Set the coffee aside while you prepare the milk mixture.
  2. Combine the milk, pumpkin purée, and brown sugar in a small saucepan (1 minute). Whisk gently to break up the pumpkin.
  3. Heat the mixture over medium heat (3–4 minutes). Whisk constantly as the milk warms up. Don’t let it boil—small bubbles around the edges are fine. If you see steam rising steadily, you’re in the sweet spot.
  4. Add the pumpkin pie spice and vanilla extract (30 seconds). Once the milk is hot and steaming (around 150°F or 65°C), remove from heat. Whisk in the pumpkin pie spice and vanilla extract. Taste and adjust sweetness if needed.
  5. Froth the milk if desired (1 minute). Use a milk frother for 15–20 seconds until the milk doubles in volume and forms a thick foam. Alternatively, pour the mixture into a jar with a tight lid, shake vigorously for 30 seconds, then microwave for 15 seconds to set the foam.
  6. Pour the coffee into your mug (10 seconds).
  7. Add the pumpkin milk mixture (10 seconds). Slowly pour the hot pumpkin milk over the coffee, holding back the foam with a spoon if you want to layer it. Stir gently to combine.
  8. Top and serve (30 seconds). Spoon the remaining foam on top, add a dollop of whipped cream if desired, and sprinkle a pinch of cinnamon or pumpkin pie spice over the surface. Serve immediately.

Notes

Don’t boil the milk—it scorches and kills foam proteins. Whisk pumpkin purée thoroughly to avoid clumps. Adjust spice level to taste. Use room-temperature milk for better results. For a dairy-free version, use oat milk or coconut milk. For an iced version, cool the coffee and pumpkin milk before pouring over ice.

Nutrition

Keywords: pumpkin spice latte, homemade latte, fall coffee, pumpkin coffee, easy latte recipe, pumpkin spice, autumn drink

Find it online: https://cookdella.com/best-homemade-pumpkin-spice-latte-easy-and-better/