Homemade Pumpkin Spice Latte
This homemade pumpkin spice latte uses real pumpkin puree, milk, and strong coffee for a creamy, spiced drink that comes together in one saucepan in about 10 minutes. The key is slowly heating the milk so it stays silky smooth, and whisking in the pumpkin right at the start so it fully dissolves.
Equipment
- Small saucepan
- Whisk
- Large mugs
- Measuring Cups and Spoons
Ingredients
- 1/2 cup strong hot coffee or 2 shots espresso
- 2 cups milk of choice
- 2 tablespoons pumpkin puree
- 1 tablespoon sugar or maple syrup
- 1 tablespoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- Whipped cream for serving (optional)
Instructions
- Heat the milk base: Add the milk, pumpkin puree, and sugar to a saucepan over medium heat. Whisk constantly until the pumpkin is fully dissolved and the milk is hot, about 4-5 minutes. Look for small bubbles around the edges and steady steam — do not let it boil.
- Add the flavorings: Remove the saucepan from the heat. Whisk in the vanilla, pumpkin pie spice, and your hot coffee or espresso until everything is well combined. The color will deepen to a beautiful warm amber.
- Taste and adjust: Give it a taste. Add a pinch more spice or a splash more maple syrup if you want it sweeter.
- Pour and serve: Divide the mixture between two mugs. Top each with a generous swirl of whipped cream and a final sprinkle of pumpkin pie spice.
Notes
Whisk the pumpkin into cold milk first. If you add pumpkin to hot milk, it forms tiny lumps that are hard to break up.
Use a blender for extra froth. Blend the hot milk mixture for 15 seconds before adding the coffee.
Don't skip the vanilla. The vanilla acts as a flavor bridge between the coffee and the spices.
Heat the milk to exactly 165°F for the best texture. If you don't have a thermometer, watch for steam and tiny bubbles around the edge.