Easy Homemade Pumpkin Spice Latte

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We were in love with this Pumpkin Spice Latte at Starbucks and we’ll admit that, and we’re sure you have too. The pumpkin spice craze is everywhere between the months of August through November and, by now, almost every recipe comes with an option with pumpkin spice. If you’re not able to wait to Starbucks to launch their fall-themed drink (or be willing to pay for it) there’s good news! DIYing your own is incredibly simple and is much faster than standing at the drive-thru!

How can I make my pumpkin pie spice latte ?

Absolutely! It’s just a name for the combination of all the traditional warm spices found in pumpkin cake. Our pumpkin spice is a favorite of ours and we keep it in stock all year! The best thing? The best part? You can make your own spice mixture, my friend.

What happens if I don’t have an immersion blender

If you don’t own a immersion blender, an immersion blender is the best way to make latte foam at your home. There are still options if you don’t own one. To make foam, heat the milk mixture and whisk vigorously until it becomes hot. It’s 100% worth it!

You can also skip the foam altogether and use whipped cream instead. Pour the milk mixture into a mug. Top it with a generous amount of whipped cream to make a luxurious latte.


What milk types can I use?

To get a thick frothy Pumpkin Spice Latte you should use whole milk. However, it is possible to use other options. While 2% milk can still be nice and creamy, it won’t taste nearly as creamy as full milk.

We recommend almond or oatmeal milk as a substitute for whole milk. Both will foam up well but may take slightly longer than whole milk.

This Pumpkin Spice Latte recipe has been tried by others. Comment below and rate it.

Pumpkin Spice Latte


Pumpkin Spice Latte Recipe


  • 1 c. whole milk
  • 2 tbsp. pumpkin purée
  • 1 tbsp. maple syrup
  • 1/2 tsp. pumpkin pie spice, plus more for garnish
  • 1 tsp. pure vanilla extract
  • 1/4 c. hot espresso or coffee
  • Whipped cream, for garnish


In a saucepan over medium heat, whisk together milk, pumpkin, maple syrup, spice, and vanilla extract. Cook, whisking constantly, until mixture is warmed, then blend mixture with an immersion blender until frothy.

Pour hot espresso into a mug, then top with pumpkin-spice foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.




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