Description
Enjoy a cozy homemade version of the beloved Starbucks Pumpkin Spice Latte, made with real pumpkin purée, warm spices, and creamy milk froth. This copycat recipe delivers the perfect balance of pumpkin, spice, and coffee flavors, topped off with whipped cream for a festive treat.
Ingredients
Scale
Main Ingredients
- 2 tablespoons pumpkin purée
- 1/2 teaspoon pumpkin pie spice, plus more for garnish
- A generous pinch of freshly ground black pepper
- 2 tablespoons granulated sugar
- 2 cups whole milk
- 2 tablespoons vanilla extract
- 1 to 2 shots espresso (about 1/4 cup), or 1/3 to 1/2 cup strong coffee
- 1/4 cup cold heavy cream, whipped into firm peaks
Instructions
- Heat Pumpkin Mixture: Place pumpkin purée, pumpkin pie spice, and freshly ground black pepper in a small saucepan over medium heat. Cook while stirring constantly until the mixture is hot and emits a cooked pumpkin aroma, about 2 minutes.
- Add Sugar and Thicken: Stir in granulated sugar and continue cooking, stirring frequently, until the mixture becomes bubbly and thick like a syrup, ensuring the sugar fully dissolves.
- Incorporate Milk and Vanilla: Whisk in whole milk and vanilla extract. Warm gently over medium-low heat, stirring often to prevent scorching or boiling over, until the mixture is hot but not boiling.
- Froth the Mixture: Using a hand blender or regular blender, blend the pumpkin milk mixture until it becomes light and frothy. If using a traditional blender, secure the lid tightly and cover with a towel for safety.
- Prepare Coffee Base: Brew 1 to 2 shots of espresso or 1/3 to 1/2 cup strong coffee. Divide the brewed coffee evenly between two mugs.
- Assemble the Latte: Pour the frothed pumpkin milk mixture over the coffee in each mug. Top each with whipped heavy cream and sprinkle additional pumpkin pie spice, cinnamon, or nutmeg for garnish and extra flavor.
Notes
- Adjust the sweetness by adding more or less sugar according to your preference.
- Use strong brewed coffee if espresso is not available for a similar taste.
- For a dairy-free version, substitute whole milk and heavy cream with almond or oat milk and coconut whipped cream.
- Be careful not to boil the milk mixture to avoid curdling.
- The pinch of black pepper enhances the warmth and depth of the pumpkin spice flavor.
