Two recipes to make the perfect pumpkin spice latte at home; one with a pumpkin spice syrup and another easy recipe made in your blender. This recipe was originally posted in December 2011
Interestingly, I bought and tried my first pumpkin spice latte from Starbucks last week even though I’ve been making them at home for years. I hated it, and I’m not sure whether that’s because the barista who made it for me did a terrible job, or if I’m just used to the way I make them at home. To me, a good latte when sweetened should be subtly spiced and here I have two recipes for you so that you can make the perfect pumpkin spice latte at home.
The first recipe is the easiest thing on the planet. You simply need to blend together hot milk and spices and add it to some hot coffee.
The second recipe requires a little more work, but once you have your pumpkin spice syrup in the fridge you can make a latte at home in no time!
I like to add the syrup to cold brew and regular hot coffee too! It’s magical, addicting stuff.
Whichever option you choose, enjoy! And happy fall 🙂
- 2 cups strongly brewed hot coffee
- 2 cups milk
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp ground cloves
- 2 tbsp canned pumpkin puree
- 2 tbsp brown sugar
- 1 tbsp pure vanilla extract
- Brew your coffee and make it nice and strong.
- In a small saucepan over medium heat, warm milk, cinnamon, nutmeg, ginger, cloves, pumpkin, and brown sugar until steaming (do not boil!). Remove from heat and stir in the vanilla extract. Pour milk mixture into a large blender and blend milk until frothy (NOTE: Be very careful when blending hot liquids as they expand and blend really quick).
- Pour 1 cup of hot coffee into two large mugs. Pour milk mixture evenly between the 2 mugs and top with a sprinkle of ground cinnamon. Serve hot!
From The Pastry Affair
- 1 cup water
- 1 cup brown sugar
- 1/2 cup pumpkin puree
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- pinch of salt
- 1 cup milk (whole is best)
- 1 shot espresso
- pumpkin spice syrup
- sprinkle of cinnamon
- In a small saucepan, combine the water and brown sugar. Bring to a boil over medium-high heat and stir to dissolve.
- Meanwhile, add the pumpkin puree, spices, and salt into a blender or food processor.
- Pour the hot water and brown sugar into the blender and process for about 30 seconds. Place the mixture back into the saucepan and simmer (without bringing to a boil) for 5 minutes. Pour through a fine mesh strainer and press the syrup through with a spatula.
- Store in fridge for up to 3 weeks. Shake well before using.
- For a latte, add the milk to a milk steamer cup (or milk frother) and set aside. Here you can decide how many latte’s you’d like to make. I like to make mine in a small tea cup, so I can get two drinks out of this milk, but if you’d prefer, just brew some expresso into one cup and go from there.
- Prepare 1 or two fresh espresso shots with your espresso maker and add to a small cappuccino cup or tea cup. Add the pumpkin spice syrup (2 tbsp per drink) and set aside.
- Quickly steam your milk until it's nice and frothy with your milk steamer. Add steamed milk to the espresso shot, spoon some foam on top, sprinkle with some ground cinnamon and enjoy immediately.