Learn How To Make Pumpkin Spice Latte At Home!
Homemade Latte in minutes! Pumpkin Spice Recipes, Smoothies, Dessert Recipe
Homemade Latte in minutes! Pumpkin Spice Recipes, Smoothies, Dessert Recipe
- Carbohydrate 6.29739441717501 g
- Cholesterol 39.4100333358694 mg
- Fat 10.8164854174859 g
- Fiber 0.238679171899052 g
- Protein 1.54771791745649 g
- Saturated Fat 6.68477870047044 g
- Serving Size 1 1 Serving (63g)
- Sodium 54.7862166718577 mg
- Sugar 6.05871524527595 g
- Trans Fat 0.623147300094229 g
- Calories 126 calories
Step-by-step
- Pour the hot coffee into a mug.
- Pour the milk into a glass measuring cup with a spout.
- Add the pumpkin puree, pumpkin spice and brown sugar and a pinch of salt.
- Stir.
- Place in the microwave until hot and steamy.
- Pour the mixture into a blender.
- Add the vanilla.
- Place the lid on and put a dish towel over the lid.
- Blend mixture for about 30 seconds until very foamy. (Note: If you don’t have a blender, you can simply whisk the hot milk with a fork or whisk briskly until it foams. It won’t be as foamy, but it works)
- Pour foamy milk into the cup over the hot coffee.
- Top with whipped cream and sprinkle pumpkin pie spice on top.
- Enjoy!
Pumpkin pie spice provides the aromatic backbone of this beverage, relying on a precise blend of cinnamon, ginger, nutmeg, and cloves that historically masked the bitterness of robust coffee varieties before modern roasting techniques evolved. When adapting this drink for dietary needs, whole dairy milk contributes necessary fats that coat the tongue and balance the acidity of the coffee, though full-fat canned coconut milk serves as an effective 1:1 substitute for those avoiding lactose without sacrificing mouthfeel. Incorporating the canned pumpkin puree directly into the warm liquid requires vigorous agitation because starches in the squash settle quickly if left unattended. Blending the heated milk, sugar, and puree for precisely 30 seconds introduces trapped air pockets that mimic the microfoam of commercial espresso machine steam wands. Cooks frequently ruin this beverage by boiling the dairy and spice mixture until it scorches, which imparts an acrid, bitter flavor that completely overpowers the delicate vanilla extract. Maintaining a gentle steam temperature around 165 degrees Fahrenheit prevents protein coagulation while ensuring the sugars dissolve thoroughly into the emulsion. Covering the blender lid with a folded dish towel prevents pressure from hot steam forcing the top off during the aeration process.
