Description
This homemade Pumpkin Spice Latte recipe blends creamy steamed milk, pumpkin puree, and warm spices with rich coffee, topped with a sweet whipped cream. Perfect for cozy fall mornings or anytime you want a seasonal coffee treat.
Ingredients
Scale
Whipped Topping
- 1/2 cup heavy cream
- 1 Tbsp granulated sugar
Latte
- 2 cups 2% milk
- 6 Tbsp canned pumpkin puree
- 3 Tbsp brown sugar, or to taste
- 1/2 tsp pumpkin pie spice, plus more for garnish
- 1 tsp vanilla extract
- 3/4 cup strong brewed coffee or espresso (can use 1/4 cup more for stronger flavor)
- Orange gel food coloring or natural food coloring (optional)
Instructions
- Make the whipped topping: In a medium mixing bowl, use an electric hand mixer to whip together the heavy cream and granulated sugar on high speed until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip, or you can simply spoon it over the latte later.
- Prepare the latte base: In a small saucepan, whisk together the milk, pumpkin puree, brown sugar, and pumpkin pie spice. Warm the mixture over medium heat until it is hot but not boiling; you can test the temperature by tasting a small sip with a spoon.
- Combine coffee and flavorings: Remove the saucepan from heat. Stir in the hot brewed coffee or espresso and the vanilla extract. If desired, add a few drops of orange gel or natural food coloring until you reach your preferred color.
- Serve the latte: Pour the latte evenly into three mugs. Top each serving with a generous amount of whipped cream and sprinkle additional pumpkin pie spice over the top for garnish. Serve immediately while warm.
Notes
- This recipe yields three smaller servings of about 1 cup each or two larger servings of about 1.5 cups.
- Nutrition estimates are based on dividing the recipe into three servings.
- You can adjust the amount of brown sugar and pumpkin pie spice to taste, making it sweeter or spicier according to preference.
- Use strong brewed coffee or espresso for the best rich flavor.
- For a non-dairy version, substitute 2% milk with almond, soy, or oat milk and whipped cream with a vegan alternative.
