Pumpkin Spice Latte
Creamy frothy pumpkin spice latte made with real pumpkin, spices and whipped cream. Save money and make this fall favorite at home.
Summer is unofficially over and the season of pumpkin is upon us. The minute fall is here I head over to our local coffee shop to get a pumpkin spice latte. They make their latte with real pumpkin puree which most coffee shops do not.
I decided to try to make the Pumpkin Spice Latte on my own with real pumpkin. There are no artificial ingredients or syrup added to this drink.
This fall favorite is loaded with cinnamon, nutmeg and topped with whipped cream! This latte tastes like pumpkin pie in a cup!
It is easy to make a frothy creamy pumpkin spice latte at home. Simply heat pumpkin puree, spices, and milk in a saucepan. Add espresso and top with whipped cream.
Soy milk can be substituted for the 1% milk in this recipe. If you do not have an espresso maker use strong coffee instead. You will need a bit more coffee so adjust to taste.
I freeze the leftover canned pumpkin. It lasts for about 7 days in the fridge and 3-4 months in the freezer. Just make sure to transfer the pumpkin from the can to an airtight container.
Give this pumpkin latte a try. You will save money by making it at home!
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How to make a Pumpkin Spice Latte at home
- Combine pumpkin, cinnamon, nutmeg, vanilla, brown sugar, and milk in a small saucepan. Over low-medium heat cook the milk mixture until hot. Stir constantly so milk does not burn on the bottom. Add milk to a mug and top with espresso. Stir to combine. Garnish with whipped cream, cinnamon, and graham cracker crumbs. Serve immediately and enjoy!
Here are more delicious Pumpkin Recipes to enjoy!
- Pumpkin Chocolate Chip Oatmeal Bars
- Pumpkin Chocolate Chip Cookies
- Pumpkin Cheesecake Bars
- Pumpkin Chocolate Chip Muffins
- Triple Chocolate Pumpkin Bread
- Pumpkin Cream Cheese Bread
Pumpkin Spice Latte
Creamy frothy pumpkin spice latte made with real pumpkin, spices and whipped cream. Save money and make this fall favorite at home.
Ingredients
- 2 tablespoons canned pure pumpkin
- 1/4 teaspoon cinnamon extra for garnish
- pinch nutmeg
- 1/4 teaspoon vanilla extract
- 1 1/2 teaspoons brown sugar
- 1 1/2 cups milk
- 2 single shots of espresso about 4 ounces total
- whipped cream for garnish
- graham cracker crumbs for garnish
Instructions
- Combine pumpkin, cinnamon, nutmeg, vanilla, brown sugar, and milk in a small saucepan.
- Over low-medium heat cook the milk mixture until hot. Stir constantly so milk does not burn on the bottom.
- Add milk to a mug and top with espresso. Stir to combine.
- Garnish with whipped cream, cinnamon, and graham cracker crumbs.
