Homemade Pumpkin Spice Latte

This creamy homemade pumpkin spice latte is made in 5 minutes with real pumpkin puree, maple syrup, pumpkin pie spice, milk, and 2 shots of espresso. Includes dairy-free and no-espresso-machine options.

Course Beverage

Cuisine American

Keyword dairy free pumpkin spice latte, homemade pumpkin spice latte, pumpkin spice latte recipe, pumpkin spice latte with espresso, pumpkin spice latte with pumpkin puree

Prep Time 5

Total Time 5

Servings

Calories 142kcal

Author Jamie Monkkonen

Ingredients

2 shots hot espresso
1 rounded tablespoon pure pumpkin puree
1 tablespoon maple syrup
¼ teaspoon vanilla extract
¼ teaspoon pumpkin pie spice
½ cup creamy milk , see notes for suggestions

Instructions

Mix the pumpkin espresso. Add the hot espresso, pumpkin puree, maple syrup, vanilla, and pumpkin pie spice to a mug. Whisk until the pumpkin is completely incorporated and the mixture looks smooth.
Heat and froth the milk. Steam or gently warm the milk until hot, then froth if desired. Don't boil it.
Finish the latte. Pour the hot milk into the pumpkin-espresso mixture and stir to combine. Spoon any milk foam over the top and finish with a sprinkle of pumpkin pie spice if you like.

Notes

Espresso: An espresso machine isn't required. Instant espresso or strongly brewed coffee can also be used; see the Ingredient Notes above for my espresso-without-a-machine methods.

Milk: Whole milk or barista-style oat or almond milk gives the creamiest texture. For a thinner milk, use about ⅓ cup milk plus 2–3 tablespoons creamer.

Homemade pumpkin puree: Strain out any fibrous pieces before using so the latte stays smooth.

Storage: This latte is best enjoyed immediately. Refrigerate leftovers for up to 2 days and reheat gently before serving.

Nutrition