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Creamy Pumpkin Spice Latte Recipe Easy Homemade Better Than Coffee Shop Favorites

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A creamy, comforting pumpkin spice latte made with real pumpkin puree and warm milk, offering a rich and smooth texture that’s better than coffee shop favorites. Perfect for cozy fall mornings or anytime you want a festive treat.

Ingredients

Scale
  • 2 shots (60 ml) espresso or 3/4 cup (180 ml) strong brewed coffee
  • 1 cup (240 ml) whole milk (or almond, oat, or soy milk for dairy-free)
  • 2 tablespoons (30 g) pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons (25 g) granulated sugar or brown sugar
  • 1/2 teaspoon (2.5 ml) pure vanilla extract
  • 1 teaspoon (2 g) pumpkin pie spice (blend of cinnamon, nutmeg, ginger, and cloves)
  • Pinch of ground cinnamon (optional, for topping)
  • Whipped cream (optional, for topping)

Instructions

  1. Brew your espresso or strong coffee: Prepare about 2 shots (60 ml) of espresso or 3/4 cup (180 ml) of strong coffee. Set aside and keep warm.
  2. Mix pumpkin, spices, and sugar: In a small saucepan, combine 2 tablespoons (30 g) pumpkin puree, 2 tablespoons (25 g) sugar, 1 teaspoon (2 g) pumpkin pie spice, and 1/2 teaspoon (2.5 ml) vanilla extract. Stir well to combine.
  3. Warm the milk: Add 1 cup (240 ml) of milk to the saucepan with the pumpkin mixture. Warm over medium heat, whisking constantly, until hot but not boiling (about 3-4 minutes), until fragrant and slightly thickened.
  4. Froth the milk: Use a milk frother or whisk vigorously until the milk is frothy and creamy. If using a French press, pump the plunger vigorously to create foam.
  5. Combine coffee and pumpkin milk: Pour the brewed coffee into your mug, then slowly add the frothed pumpkin milk mixture, holding back the foam with a spoon. Spoon the foam on top.
  6. Garnish and serve: Sprinkle a pinch of ground cinnamon or extra pumpkin pie spice on top. Add a generous dollop of whipped cream if desired.

Notes

Use good quality espresso like Lavazza or Illy for best flavor. Avoid pumpkin pie filling; use pure pumpkin puree. For dairy-free, use almond, oat, or soy milk. Adjust sugar or milk quantity to taste, especially with non-dairy milks. Warm milk gently to avoid curdling. Froth milk to about 140°F (60°C) for best texture. Store leftover pumpkin milk mixture in airtight container in fridge up to 3 days; reheat gently before use.

Nutrition

Keywords: pumpkin spice latte, pumpkin latte, homemade pumpkin spice latte, fall drinks, creamy latte, pumpkin coffee, seasonal coffee, dairy-free pumpkin latte

Find it online: https://fuzzyforker.com/creamy-pumpkin-spice-latte-recipe-easy-homemade-better-than-coffee-shop-favorites/