Go Back
+ servings
How to Make Pumpkin Spice Latte

Pumpkin Spice Latte

Pumpkin Spice Latte Like Starbucks
No ratings yet
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Drinks
Cuisine American
Servings 2 cups
Calories 300 kcal


  • 1 pot
  • 1 cheese cloth / kitchen towel for straining
  • 1 stand mixer (optional) for whipped cream


  • 3 cup milk can use plant based milk
  • 3 tbsp pumpkin puree canned or homemade
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves (or allspice)
  • 1/2 tsp cardamom
  • 1/4 cup cooled coconut milk optional
  • 1 tbsp maple syrup honey, sugar, or skip if don't like sweet coffee
  • 2 shots espresso or 4 if you like stronger coffee - makes 2 cups


  • Mix milk and maple syrup (or honey) if using and place on the stove (medium-high heat). Let the sweetener dissolve in the milk. Add pumpkin and all the spices. Let the milk infuse with the spices for 5-10 minutes.
  • Make coconut whipped cream if using. Take refrigerated coconut milk (it will be firm, not liquid) and whip with a mixer until soft peaks form. Use as soon as your coffee is ready! The whipped cream can also be refrigerated for a day or two.
  • When milk is ready, strain it through a cheese cloth or a clean kitchen towel. Make espresso for 2 coffees and pour into 2 cups. Add milk to the cups and top with the whipped cream. Sprinkle some cinnamon on top and you are ready to go!



You can make your coffee iced - just pour your espresso over ice, then add milk and whipped cream. 
Taste your milk mixture and adjust the intensity of the taste by adding more milk or sweetener. 


Calories: 300kcal
Keyword Pumpkin Spice Latte
Tried this recipe?Let us know how it was!