How-To: Make Your Own Pumpkin Spice Latte

2 guides

Posted by Katie Ostoich on September 4, 2012 at 4:31 PM

Today’s the day! Pumpkin Spice Lattes are back in action at Starbucks. I look forward to this day every year because I am obsessed with anything and everything pumpkin. I already kicked off my pumpkin-themed baking for the year this past weekend. It’s a little sad. But anyway, if you’re like me, you love the PSL but really hate what they do to your wallet. Ouch. At $4 a pop, they can only be a special occasion kind of thing for me nowadays. Unless you make them at home!

I found this recipe on Pinterest and tried it out this weekend while I already had the pumpkin out and all I have to say is wow. It is sooo good. I love that it uses real pumpkin and not sugary sweet fake syrup that exceeds your caloric and high-fructose-corn-syrup needs for the day.  I also love that you can make it vegan should you desire (even made with soy milk, the SBux version is not vegan). And the reason I love it most? I bet it costs around a quarter. For a few minutes of my time, it is well worth saving those $4.

DIY Pumpkin Spice Latte


1 c milk (You can use any kind you want from half and half to skim to almond.)

1/4 heaping cup pumpkin puree (more if you really love pumpkin)

2 tsp pumpkin pie spice blend, or to taste

1 tsp cinnamon, or to taste

1 tsp vanilla extract

sweetener of choice, to taste (I suggest 2 tbsp agave or 2 tbsp brown sugar or a pinch of stevia to taste; or try honey, maple syrup, etc. to taste)
Optional: pinch of ground nutmeg, ginger, garam masala, cardamom, or other warming spices to taste

First, make coffee like you normally do. The stronger the better. Combine all other ingredients in a small bowl and whisk well by hand or blend all ingredients using a blender. The spices will not “blend” or entirely dissolve.  This is to be expected and normal.

(Optional: Warm the finished pumpkin milk mixture in the microwave or on the stovetop. I do a quick nuke of about 1 minute.)

Pour 1 c of brewed coffee into a mug and pour half the pumpkin milk mixture over the top of the coffee and enjoy. The other half of the pumpkin milk mixture is for the refill you know you will want. If you don’t want a refill, refrigerate it for up to a few days and use for your next latte, in a smoothie, or drink it as is.  I plan to make a big batch over the weekend and enjoy throughout the week!

{Source: Averie Cooks}


  • Post a comment