Pumpkin Spice Latte Recipe

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There is nothing like a Pumpkin Spice Latte from Starbucks that announces fall has arrived!  If you have not enjoyed one of these lattes before, it is like drinking a cup of warm pumpkin pie!  This Pumpkin Spice Latte recipe is a copycat version that I have adapted.  I personally think this version has a richer pumpkin taste than Starbucks. Definitely not a low calorie or low fat drink, but what a treat!  Consider this a decadent indulgence to enjoy on a crisp fall day.  This would even taste good with a jigger of spiced rum or whiskey while enjoying your favorite football game.

I have also played around with a Pumpkin Spice Latte version that is lower in sugar, a vegan version, and a non-dairy option.  But truthfully, nothing comes close to using real sugar and milk.  In this recipe I have a decadent version and an alternative healthier versions.  Try all the options and be your own judge.

 

Pumpkin Spice Latte

 

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Pumpkin Spice Latte Recipe:

Pumpkin Spice Latte Recipe

Prep Time: 10 minutes

Cook Time: 0

Yield: 6 to 8 servings

Ingredients:

Pumpkin Spice Sauce (see recipes below)
Prepared freshly-brewed hot espresso or strong dark roast coffee*
Milk (1% or 2%)
Whipped cream or Vegan Vanilla Whipped Cream (see recipe below)
Pinch ground cinnamon

* Learn How To Make The Perfect Cup of Coffee.


For Each Serving:

1/4 to 1/3 cup prepared Pumpkin Spice Sauce
1/2 cup prepared coffee or espresso
2 cups steamed or heated milk**
Whipped cream or Vegan Whipped Coconut Cream (your choice)
Pinch ground cinnamon

* For a non-dairy version, substitute almond, soy, or coconut milk.

 

Instructions:

Brew the espresso or coffee according to the preparation and strength of your desire (brewed in your coffee maker, French press, or espresso machine).

In a large coffee mug, add enough Pumpkin Spice Sauce to fill 1/4 of your mug (depending on your preference of sweetness - add more or less), coffee or espresso, and then fill the rest of the mug with hot milk. Stir well and then garnish the top with whipped cream and sprinkle with ground cinnamon.  Enjoy!

 

Pumpkin Spice Sauce Recipe:

2/3 cup pumpkin puree (canned or fresh)
1 cup granulated sugar
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
1 cup water
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

In medium sized pot over medium-low heat, stir together pumpkin puree, sugar, sweetened condensed milk, vanilla extract, water, cinnamon, nutmeg, ginger, and cloves.

Stir constantly until pumpkin spice sauce is combined and has a smooth texture. Sauce is done when sauce clings to spoon in a syrup-like consistency.

Storage: Let pumpkin spice sauce cool completely and pour mixture into a freezer-safe container and cover with a lid. Can refrigerate for up to 1 week to enjoy as a daily drink.

 

Low-Sugar Pumpkin Spice Sauce Recipe:

2/3 cup pumpkin puree (canned or fresh)
1 cup granulated Splenda sweetener
1 cup unsweetened applesauce (optional)*
1 teaspoon pure vanilla extract
1 cup water
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

* If the Splenda sweetener does not make the sauce taste sweet enough to your liking, add 1 cup unsweetened applesauce.

In medium-sized pot over medium-low heat, stir together pumpkin puree, sweeteners, vanilla extract, water, cinnamon, nutmeg, ginger, and cloves.  Stir constantly until pumpkin spice sauce is combined and heated through.

Storage: Let pumpkin spice sauce cool completely and pour mixture into a freezer-safe container and cover with a lid.  Can refrigerate for up to 1 week to enjoy as a daily drink.

 

Prepare Whipped Cream (of your choice):

Whipped Cream Recipe:
1 cup heavy whipping cream
2 tablespoons granulated or powdered (confectioners') sugar
1 teaspoon pure vanilla extract

For best results make sure whisk and bowl are ice cold.  Place a large bowl and metal whisk into the freezer for 10 to 15 minutes.

In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form.  Make sure not to over-beat, cream will then become lumpy and butter-like.

Cover with plastic wrap and store any unused portion in an airtight container for up to 10 hours.  When ready to use, re-whisk for 10 to 15 seconds.

 

Vegan Whipped Coconut Cream Recipe:
1 (14-ounce) can full-fat coconut milk, chilled
1/2 cup powdered (confectioners') sugar or Splenda
1 teaspoon pure vanilla extract

For best results make sure whisk and bowl are ice cold.  Place a large mixing bowl and metal whisk into the freezer for 10 to 15 minutes. when ready to use, remove from freezer and open the can without shaking it or turning upside down.

Carefully scrape the cream (opaque white stuff) from the top of the coconut milk can; discard remaining liquid.

In a large bowl, whip together coconut cream, sugar, and vanilla extract for 1 to 2 minutes until fluffy peaks form.

Cover with plastic wrap and store in refrigerator until ready to serve.

 

https://whatscookingamerica.net/Beverage/PumpkinSpice-Latte.htm

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Comments and Reviews

2 Responses to “Pumpkin Spice Latte Recipe”

  1. Dani

    How long can you store the vanilla syrup do you just store it airtight room temperature or refrigerated?

    Reply

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