Easy Pumpkin Spice Latte

TahiraJaved

This homemade pumpkin spice latte starts with a smooth syrup made from pure pumpkin puree, brown sugar, and warm pumpkin pie spice. The syrup blends into strong coffee and whole milk frothed to a silky, silky foam. Ready in about 15 minutes, it makes four cozy lattes for fall mornings, holiday guests, and relaxed weekend breakfasts.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 lattes

Course: Drinks

Cuisine: American

Calories: 190

Ingredients Equipment Method Notes

Ingredients

For the Pumpkin Spice Syrup

1/2 cup pure pumpkin puree not pumpkin pie filling
1/2 cup light brown sugar packed
1/2 cup water
1 tsp pumpkin pie spice
1 tsp vanilla bean paste
1/4 tsp fine sea salt

For the Lattes

2 cups whole milk
1 cup strong brewed coffee or espresso divided among 4 mugs

For Garnish

Whipped cream optional
1/4 tsp pumpkin pie spice for dusting

Equipment

1 Milk frother whisks milk into a thick, silky foam
1 Small saucepan with whisk simmers the syrup evenly
1 Instant read thermometer confirms the milk reaches 150°F to 155°F
1 Fine mesh strainer removes stringy pumpkin bits
1 Glass jar with lid stores the leftover syrup

Method

Whisk the pumpkin, brown sugar, water, spice, and salt in a saucepan. Simmer for 5 minutes over medium heat.
Stir in the vanilla bean paste, strain the syrup, and let it cool for 5 minutes.
Heat the milk over medium low heat to 150°F to 155°F.
Froth the milk for 30 to 45 seconds until thick and glossy.
Pour 1/4 cup of coffee into each mug and stir in 2 tbsp of syrup.
Top each mug with warm milk and foam, then dust with pumpkin pie spice.

Strain the syrup while it is still warm to keep every latte smooth and free of stringy pumpkin bits.

Notes

Use pure pumpkin puree, not pumpkin pie filling, to keep the sweetness balanced.
Heat the milk slowly on medium low heat so it does not scorch.
Taste the syrup before adding it to your coffee, since sweetness varies by brand.
Use 2 tablespoons of syrup per latte; this syrup batch makes extra. Refrigerate or freeze the remainder.
Nutrition values are supplied estimates and vary with syrup portion and optional toppings.

Storage: Refrigerate pumpkin syrup promptly in a sealed container and use within 3–4 days. Freeze portions for up to 3 months. Do not leave syrup or finished lattes out for more than 2 hours, or 1 hour above 90°F. Prepare fresh milk and coffee for the best texture.