Homemade Pumpkin Spice Latte (without pumpkin)
Warm up your fall mornings with a cozy cup of this rich and creamy Pumpkin Spice Latte—no pumpkin required! Made with coffee infused with the perfect blend of spices and sweetened just right, it's a delightful twist on the seasonal classic.
Servings: 8 servings
Calories: 203kcal
Equipment
- Milk frother optional
Ingredients
Pumpkin spice (or store-bought)
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons nutmeg
- 1 ½ teaspoons ground allspice
- 1 ½ teaspoons ground cloves
Pumpkin spice syrup
- 1 cup brown sugar
- 1 cup water
- 2 tablespoons pumpkin spice
Pumpkin spice sugar (optional)
- ½ cup granulated sugar
- 2 teaspoons pumpkin spice
Pumpkin spice foam
- ¼ cup heavy cream or plant based cream
- ¼ cup milk or plant based milk
- 1 tablespoon pumpkin spice syrup
Per drink
- 2 tablespoons pumpkin spice syrup
- 6 ounces hot coffee or 2 shots of espresso
- Pumpkin spice foam
Instructions
Make pumpkin spice syrup
- In a small saucepan, combine the water, brown sugar, and pumpkin spice. Place the saucepan on medium heat bring to a low boil, whisking until the sugar is dissolved and the spices are incorporated.
- Allow to cool before pouring into a clean container, using a wire mesh strainer to filter out any undissolved spices.
Make Pumpkin spice sugar (optional)
- Mix together ½ cup of granulated sugar with 2 teaspoons of pumpkin spice. Place in a small shaker jar or emptied and cleaned spice bottle.
Make one pumpkin spice latte
- Heat milk, cream, and 1 tablespoon pumpkin spice syrup on the stove for a couple of minutes, or in the microwave for 45 seconds, or until hot.
- Use a milk frother, or a hand whisk, and mix vigorously for 30 to 45 seconds, or until the mixture is foamy and almost doubles in volume.
- Add 2 tablespoons of pumpkin spice syrup to a cup of coffee in a large mug.
- Pour the hot milk and cream into the coffee reserving the foam to spoon on top. Sprinkle with pumpkin spice sugar, if you like.
Notes
Be completely decadent and top your Pumpkin Spice Latte with whipped cream and a shake of pumpkin spice sugar.
Leftover pumpkin spice syrup can be kept in the refrigerator for up to 2 weeks in an airtight container or jar with a lid.
You can warm and froth the dairy for up to 2 lattes at one time.
Nutrition
Calories: 203kcal | Carbohydrates: 45g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 17mg | Potassium: 98mg | Fiber: 2g | Sugar: 40g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg
