Homemade Pumpkin Spice Latte(Better Than Starbucks!)
This homemade pumpkin spice latte uses real pumpkin, warm spices, and maple syrup with espresso and frothed milk. Way healthier than those sugary coffee shop drinks.
Ingredients
- 2 shots espresso or 1/2 cup strong brewed coffee
- 1 cup milk of choice (oat milk, recommended)
- 2 tablespoons pumpkin puree
- 1-2 tablespoons pure maple syrup
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- whipped cream for topping optional
- cinnamon sticks for garnish optional
Instructions
- Heat the milk: Pour 1 cup milk into your small pot. Warm it over medium-low heat for 3–4 minutes. Don't let it boil, or you'll ruin it.
- Prepare espresso mixture: Make 2 espresso shots and pour into your big mug. Add 2 tablespoons pumpkin puree, 1-2 tablespoons maple syrup, 1 teaspoon pumpkin pie spice, and 1 teaspoon vanilla extract. Stir everything together.
- Froth the milk: Grab your frother and blend that warm milk for 30 seconds. It gets all fluffy and doubles in size. Pour it into your mug.
- Add foam topping: Spoon that extra foam right on top. This gives you that cafe look everyone loves.
- Garnish and serve: Dollop on some whipped cream if you want. Sprinkle more spice on there. Drink it while it's hot!
Notes
- Strain your pumpkin-espresso mix through a strainer before adding milk. This gets rid of chunky bits that some people don't like.
- Start with one tablespoon of maple syrup and taste it. Add more if you want it sweeter. Everyone's different.
- No espresso machine? Make half a cup of super strong coffee instead. Use twice as many coffee grounds as you normally would.
- Barista edition oat milk froths way better than regular oat milk. Those stabilizers really do make a difference when you want thick foam.
- Keep leftover pumpkin in your fridge for 4-5 days. Or freeze it in ice cube trays for next time.