Best Homemade Pumpkin Spice Latte Recipe
Make the popular coffee house pumpkin latte at home. Canned or homemade pumpkin puree both work well in this recipe.
Make the popular coffee house pumpkin latte at home. Canned or homemade pumpkin puree both work well in this recipe.
- Carbohydrate 7.07148249778914 g
- Cholesterol 82.2 mg
- Fat 22.2643424999776 g
- Fiber 1.43207503139431 g
- Protein 1.50105749984693 g
- Saturated Fat 13.8458599999861 g
- Serving Size 1 1 Serving (147g)
- Sodium 1803.87250350995 mg
- Sugar 5.63940746639483 g
- Trans Fat 1.16423999999479 g
- Calories 244 calories
Step-by-step
- Add milk, pumpkin puree, and sugar to a saucepan over medium heat.
- Heat until hot, but do not boil.
- Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, and the coffee.
- Divide the mixture between two mugs.
- Top with whipped cream and a sprinkle of pumpkin pie spice.
Velveeta-colored foam crowns a steaming mug of spiced coffee while warm cinnamon and nutmeg aromatics rise sharply from the surface. Scaling this formula requires maintaining a strict four-to-one ratio of dairy to pumpkin puree; otherwise, excess squash starches will overpower the espresso base and create a heavy, soup-like mouthfeel. Heating the liquid requires a medium flame on the stovetop, watching constantly until small bubbles form lazily at the perimeter of the pan without reaching a rolling boil. Whisking the vanilla extract, spice blend, and hot coffee off the heat prevents the volatile aromatics of the vanilla from scorching and turning bitter. Doubling the batch necessitates a wide-bottomed saucepan to ensure the milk proteins heat evenly without forming a skin on top. Extra spiced milk base can be sealed in an airtight glass jar and refrigerated for up to forty-eight hours, though the pumpkin solids will naturally separate and require vigorous shaking before reheating.
