So I originally shared my Eggnog Latte recipe about four years ago.
In that post, I talked about how I also had a Homemade Pumpkin Spice Latte I wanted to share.
And, way back then, people asked me to share that recipe.
Yep. That was a while ago.
Aaaaaaaaand, I didn’t.
Fast forward to this past September when I re-shared the eggnog latte post with the new photos and video.
And, again, I got requests to share the pumpkin spice latte recipe.
And it hit me: I never shared my pumpkin spice latte! Yikes!
But this time, I’m delivering! Woohoo! (And, sorry.)
Are you ready for this? Again?
I have to admit: I do get a little giddy making my own lattes at home. Without paying $5 a pop. Without an expensive espresso maker.
Any time I want.
Best thing is that this latte tastes just like one you’d get at Starbucks. And it’s super simple to make.
I use an immersion blender to make this homemade latte, but you can make it with just a simple glass jar with lid.
Are you ready to get your homemade pumpkin spice latte on? Because it’s so, so very yummy.
And it is so time.
If you’re looking for a twist on this tasty latte that also happens to be healthy, check out my Healthy Pumpkin Spice Latte recipe, too! So good!
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground dried ginger
- 1/4 tsp ground cloves
- 1/8 tsp allspice
- 1 cup pumpkin puree
- 1/4 cup sweetened condensed milk
- 1 tsp pure vanilla extract
- 1/2 cup prepared unflavored coffee at double concentration or 2 shots espresso
- 1 cup milk
- 1/3 cup half and half
- In a small mixing bowl, combine the brown sugar, cinnamon, nutmeg, ginger, cloves, and allspice. Add the spice mixture, sweetened condensed milk, and pumpkin puree to a blender and puree until well-blended. Pour the blended mixture into a saucepan over medium-high heat and cook until heated through. Once heated through, add in the vanilla extract and then make the steamed milk (next step).
- To make the steamed milk, there are 2 methods: (1) Using a Stick Blender or (2) Using a large glass jar with a tight lid (like a mason jar).
- Pour the milk and half and half into a microwave-safe jar or cup. I use the mixing cup that came with my stick blender.
- Either using the stick blender or your hands, shake/mix the milk mixture vigorously for 30-45 seconds. Stop when the mixture appears to have doubled in volume due to air bubbles.
- Remove the cover, if applicable, and place the mixture into the microwave. Heat on high for 30-45 seconds, or until the mixture starts to bubble up almost to the top of the jar. Take care not to let the milk mixture overflow the jar or to bubble too much and then fall flat.
- Repeat these two steps (shaking and then heating) a second time until the milk is nice and frothy.
- Using a fine mesh sieve/strainer, pour the heated pumpkin mixture into two separate mugs, followed by the hot, prepared coffee (or espresso). Holding back the milk foam with a spoon, carefully pour the steamed milk mixture into the mug. Do not stir. Gently spoon the foam over the top. Sprinkle with some ground nutmeg if you wish.
Disclaimer: This post contains affiliate links for the kitchen item(s) I use 🙂
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