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Pumpkin Spice Latte Recipe
Ash Tyrrell

Pumpkin Spice Latte Recipe

I still remember the first fall I decided to stop standing in that long drive-thru line just for one cup of pumpkin spice latte. I wanted something that tasted just as cozy but didn't leave me with a sugar crash an hour later.
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Prep Time 5 minutes
Cook Time 5 minutes
Servings: 1
Ingredients Method Notes

Ingredients
  

  • 2 shots espresso or ½ cup strong brewed coffee if you don't own a machine
  • 1 cup milk of choice – oat milk froths beautifully and adds a natural sweetness
  • 1 to 2 tablespoons pumpkin puree – always use pure pumpkin not pumpkin pie filling
  • 1 to 2 tablespoons maple syrup – my go-to natural sweetener instead of pumpkin syrup
  • 1 teaspoon pumpkin spice blend – freshly opened spice jars give the boldest flavor
  • 1 teaspoon vanilla extract – rounds out the sweetness and balances the spice
  • Whipped cream for topping (optional but honestly non-negotiable for me)

Method
 

  1. I start by pouring my milk into a small saucepan and heating it over medium-low heat. I keep a close eye on it because I never want it to fully boil, just get hot and steamy. This step usually takes me about two to three minutes on the stove.
  2. While the milk warms, I brew my espresso and pour it straight into my favorite mug. Then I stir in the pumpkin puree, maple syrup, pumpkin spice, and vanilla extract until everything blends into a smooth, fragrant base. I make sure there are no lumps of pumpkin left behind.
  3. Once my milk is hot, I use my handheld frother to whip it into a light, airy foam for about thirty seconds. I pour the frothed milk right over my pumpkin espresso mixture, saving a spoonful of foam to spoon on top at the very end.
  4. This is my favorite part. I finish my latte with a swirl of whipped cream and a light dusting of extra pumpkin spice or cinnamon on top. I like sipping mine slowly while it's still warm, usually with a good book or my favorite fall playlist on.

Notes

  • I always start with just 1 teaspoon of pumpkin spice and taste before adding more, since the flavor gets stronger as it sits.
  • I strain my pumpkin puree through a fine mesh sieve first if I want an ultra-smooth, restaurant-style texture.
  • I use oat milk over other plant milks because it froths the thickest and tastes the creamiest to me.
  • I prep a big batch of the pumpkin-spice base ahead of time and store it in the fridge, so I only need to brew coffee and froth milk each morning.
  • I add a tiny pinch of salt to my mixture, which honestly makes the pumpkin and spice flavors pop even more.