Description
Pumpkin spice latte is the ultimate cozy drink I love to make when autumn rolls in. It’s warm, creamy, perfectly spiced, and feels like fall in a cup. Best of all, I can make it at home with real ingredients — no need to head to the coffee shop.
Ingredients
- Milk (dairy or non‑dairy like oat, almond, or soy)
- Pumpkin puree
- Pumpkin pie spice or a mix of cinnamon, nutmeg, and cloves
- Sugar, maple syrup, or sweetener of choice
- Vanilla extract
- Strong brewed coffee or espresso
- Whipped cream (optional, for topping)
Instructions
- In a small saucepan, whisk together milk, pumpkin puree, sweetener, and spices over medium heat until steaming (but not boiling).
- Remove from heat and stir in vanilla extract.
- Mix strong coffee or espresso and pour it into a mug.
- Pour the pumpkin‑milk mixture over the coffee and stir gently to combine.
- Top with whipped cream and a sprinkle of pumpkin pie spice if desired.
Notes
- You can use coconut milk for a dairy‑free version.
- Add a shot of caramel or hazelnut syrup for extra sweetness.
- For an iced version: let the mixture cool and pour over ice.
- To make it caffeine‑free, skip the coffee/espresso and treat it as a pumpkin spice steamer.
- If making ahead, store the pumpkin‑milk base in the fridge for up to 3 days and reheat gently before serving.
Nutrition
- Serving Size: 1 large latte
- Calories: 200
- Sugar: 20g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 5mg
