homemade pumpkin spice latte

November 13, 2010

I’ve never been much of a fancy latte kind of girl. I drank tea and instant coffee when I was a teenager and at university. Yes, that’s right, instant coffee. It’s pretty popular in England, which my husband thinks is because it takes about the same amount of time to make as a cup of tea – just boil the kettle and you’re good to go.

I still have a strange soft spot for the instant stuff but after I moved to the States permanently, three and a half years ago, I slowly but surely started getting into real coffee. At first I found it way too strong and toned it down with milk and sugar, but these days I drink my coffee black. I love it that way.

As for the fancy lattes, I did go through a stage of drinking skinny vanilla lattes before I realized that it was burning a huge whole in my pocket and that the “skinny” version of anything was just not that satisfying or delicious.

This Autumn I tried a pumpkin spice latte for the first time and was basically hooked. They’re definitely a once in a while kind of thing, but there’s something so alluring about a drink with a creamy base, smoky coffee, and spicy, fragrant overtones of pumpkin, cinnamon and nutmeg.

I think it’s in everyone’s best interests to learn how to make your own pumpkin spice latte. It costs far less than what you’ll pay at the coffee shop. Plus it’s super easy and so soothing – perfect for lazy, cold Autumn nights or brisk weekend mornings.

Enjoy!

Pumpkin Spice Latte

adapted from The Kitchn

makes 1-2 servings

Ingredients:

  • 2 cups milk
  • 2 tablespoons canned pumpkin
  • 2 tablespoons sugar
  • 2 tablespoons vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 2 cups strongly brewed coffee

Directions:

  1. In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender,  just whisk the mixture well with a wire whisk or shake in a glass jar (with lid on!).
  2. Pour into a large mug or two mugs. Pour the coffee on top and enjoy!
  3. You could also top with whipped cream and sprinkle some pumpkin pie spice, nutmeg, or cinnamon on top.
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{ 16 comments… read them below or add one }

Erica November 13, 2010 at 2:58 pm

They are so delicious. They come out on my birthday or the day before each year and I always get excited :) Your homemade version looks gorgeous

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Madeline - Greens and Jeans November 14, 2010 at 1:54 pm

I am going to buy pumpkin just to make these. My apartment has been so cold even though it has been pretty nice here and these lattes look so darn cozy!

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sophia November 15, 2010 at 3:36 am

OKay this is so cool, bc I’m unwilling to pay $4 for a pumpkin spice latte at Starbucks. You’ve save me $$! :D

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Christina November 15, 2010 at 9:55 am

oh I am making this tonight !!! ill be sure to check back and let you know how i like it :)

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Holly November 15, 2010 at 10:21 am

two words: yes, please.

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Erin November 15, 2010 at 10:40 am

several things:
1. instant coffee – ew. can’t believe you drank that nonsense
2. glad you acclimated so well to American life and our coffee, and so fast!
3. you now drink it black?!?! you are a stronger woman than i. how did you do it? tell me the secret. i don’t think i ever can do without the cream and agave (not sugar!)
4. miss your face
x

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Crystal November 15, 2010 at 12:35 pm

Love these! I froze some pumpkin packets for future use too.

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Angharad November 15, 2010 at 11:51 pm

Madeline: Let me know how it turns out! A cold apartment is a great reason to make one of these puppies.

Christina: Please do! :)

Erin: There is no secret! I thought it would be the hardest thing in the world and that I would hate coffee for a while but I literally just decided one day and loved the taste of it black. Never looked back! I recommend doing it only with the most awesome coffee you can find :)

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Christina November 16, 2010 at 1:53 pm

Check out the latest blog post…tried it last night( not as pretty as yours!!) but it was sooo good!!! Hit the spot :) thanks angharad!!

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Marta September 7, 2011 at 7:35 pm

Tried it. <3 it. On my third cup. Hits the spot exquisitely.

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Angharad September 8, 2011 at 5:06 pm

Third cup! Go you! That’s awesome. And I loved that you tried it on the day Starbucks started selling it :)

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Courtney October 9, 2011 at 8:01 am

Thank you for posting this recipe! It is amazing:) tastes and smells exactly like a perfect fall day.

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Erin October 16, 2011 at 2:46 pm

Just made this this morning – SO good! I was already making pumpkin apple muffins so had leftover pumpkin. Perfect use for it, and what a great combination :) Love that it really doesn’t require any special equipment – didn’t feel like busting out the blender for this, so I just used a whisk and it turned out great.

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Angharad October 16, 2011 at 6:53 pm

Erin, I’m so glad to hear you liked it! I think it’s such a perfect use for some leftover pumpkin. You can’t get more fall-like!

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Em (Wine and Butter) November 28, 2011 at 3:14 am

I ADORE pumpkin spice lattes and miss the US at least partly on account of the lack of them here! I’m amazed you are a fan though – I find all my English friends (I’m 1/2 Uk and 1/2 US) totally hostile to pumpkin and other sweet veg. My husband spat out his first sip of PSL – something that enraged me to a probably unreasonable degree!

Your photos are beautiful! x

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Angharad December 2, 2011 at 10:37 am

Ha ha! This made me laugh, Em. I’d be quite enraged at that reaction too :)
It is quite an American thing I think, this passion for all things pumpkin. I find the same to be true of cinnamon, strangely. I am completely on board with both though. I’m sure there are plenty of psl lovers out there – keep looking!

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