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How to Make Pumpkin Spice Latte

Pumpkin Spice Latte

Natasha
Pumpkin Spice Latte Like Starbucks
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Drinks
Cuisine American
Servings 2 cups
Calories 300 kcal

Equipment

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

Ingredients
  

  • 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

Instructions
 

  • 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!

Video

Notes

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. 

Nutrition

Calories: 300kcal
Keyword Pumpkin Spice Latte
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