Description
Create a delicious copycat pumpkin spice latte at home with this easy recipe, perfect for fall lovers!
Ingredients
Scale
- 1 cup (240 ml) pumpkin puree, pure pumpkin (not pie filling)
- ½ cup (100 g) sugar
- 2 oz (60 ml) espresso, freshly brewed
- 8 oz (240 ml) milk (whole, 2%, or non-dairy such as oat milk)
- ½ tsp (1.25 ml) pumpkin spice (optional, quality blend with cinnamon, nutmeg, cloves)
- Whipped cream (optional, for garnish)
- Cinnamon (for garnish)
Instructions
- Step 1: Brew 2 oz (60 ml) of espresso using your preferred method, such as an espresso machine, K-Cup machine, or Moka pot. Freshly brewed espresso with finely ground coffee beans results in a rich and bold flavor essential for this latte.
- Step 2: Heat 8 oz (240 ml) of milk to approximately 150°F (65°C). The milk should be steamy but not boiling. Heating to this temperature creates a creamy texture and helps achieve a velvety froth.
- Step 3: In a large 16 oz (480 ml) serving cup, stir together ¼ cup of pumpkin sauce (prepared by combining pumpkin puree, sugar, and optional pumpkin spice) and the 2 oz (60 ml) espresso until fully blended. Stirring thoroughly ensures each sip delivers a balanced pumpkin flavor.
- Step 4: Using a milk frother, aerate the heated milk until it develops a foamy texture. If you do not have a frother, warm the milk until hot and skip frothing.
- Step 5: Pour the frothed or warmed milk gently into the pumpkin-espresso mixture. Pouring slowly helps meld all flavors while keeping the foam intact on top.
- Step 6: Top the latte with a dollop of whipped cream if desired, followed by a sprinkle of cinnamon. This adds a warm aroma and visual appeal.
Notes
- Room Temperature: Store prepared latte in an airtight container at room temperature for up to 4 hours. Consume soon after prepping for the best taste.
- Refrigeration: Store the latte in an airtight container in the refrigerator for up to 2 days. Gently reheat before serving.
- Freezing: Freeze pumpkin sauce separately in a freezer-safe container for up to 3 months. Thaw the sauce overnight in the refrigerator before using.
- For a robust espresso flavor, grind coffee beans to a fine consistency before brewing. Use 2 oz (60 ml) freshly brewed espresso.
- Heat milk to 150°F (65°C) before frothing to avoid scalding and to achieve creaminess.
- If pumpkin sauce is too thick, add 1 tablespoon (15 ml) water during cooking to smooth consistency.
- Stir the pumpkin sauce with espresso thoroughly, allowing 30 seconds for flavors to meld before adding milk.
- To increase sweetness without overpowering pumpkin spice, add 1 tablespoon (15 ml) maple syrup.
- Reheat refrigerated latte gently until warm, avoiding boiling to preserve texture and flavor.
- Serve alongside gluten-free pumpkin muffins or chocolate chip cookies. It pairs well with simple apple salad or maple pecan scones.
- Substitute milk with 2% or oat milk for dietary preferences or lactose intolerance.
- Add a dollop of vanilla yogurt or marshmallow fluff for extra creaminess.
- Top with caramel drizzle or sprinkle nutmeg as additional garnishes.
- Use pure pumpkin puree (not pumpkin pie filling) to avoid pre-added spices and sweetness.
- Choose a quality pumpkin spice blend with real spices and no fillers.
- Brown sugar can be used for the pumpkin sauce, with light or dark varieties available; dark brown sugar provides a deeper flavor.
- Use pure vanilla extract if adding vanilla; avoid artificial varieties to maintain quality flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg