If you love making your own delicious drinks, then you’ve got to try my Orange Crush and my Old-Fashioned Lemonade!
Why You Should Be Making Your Own PSL at Home
Summer is unofficially over and the season of pumpkin is upon us. The minute fall is here I head over to our local coffee shop to get a pumpkin spice latte. They make their latte with real pumpkin puree, which most coffee shops do not. I decided to try to make this copycat pumpkin spice latte recipe on my own with real pumpkin. There are no artificial ingredients or syrup added to this drink. This fall favorite is loaded with pumpkin pie spice, pumpkin puree, vanilla and milk. It all gets topped with a dollop of whipped cream and a cinnamon sprinkle! This latte tastes like pumpkin pie in a cup!
Homemade Pumpkin Spiced Latte Ingredients
Canned pure pumpkin puree: This is not the same as pumpkin pie filling. My go to pumpkin purees are Libbys and trader joes Organic pumpkin puree! Pumpkin pie spice: Use store-bought or make your own! It’s super easy to make it at home and lasts for up to 6 months in the pantry! Pure vanilla extract: Gives this pumpkin spice latte even more flavor. Use as little or as much as you like. Granulated sugar: I am not a huge fan of sweet coffee so I only used 1 tsp of granulated sugar for two servings. You can adjust to taste and use more or use a natural sweetener like maple, honey or agave. Milk: I used 2% milk, but you can use any type you prefer and have on hand. Non dairy milk works too! Two shots of espresso: About 4 ounces total. You can also use about 3/4 cup of strong hot coffee. You may have to adjust to taste. Whipped cream (freshly whipped, if possible) Cinnamon sticks for garnish, if desired
How To Make Pumpkin Spice Latte
Warm up spices and milk: Combine pumpkin, cinnamon, nutmeg, vanilla, brown sugar, and milk in a small saucepan. Over low-medium heat cook the milk mixture until hot. Stir constantly so milk does not burn on the bottom.
Tips and Variations
Make this copycat pumpkin spice latte dairy-free and vegan by using plant-based milk like soy, almond, cashew, or coconut milk. If you do not have an espresso maker, use strong black coffee instead. You will need a bit more coffee so adjust to taste. I freeze the leftover canned pumpkin to use later. It lasts for about 7 days in the fridge and 3-4 months in the freezer. Just make sure to transfer the pumpkin from the can to an airtight container. Blend this up with some ice, or freeze it then blend it to make your own homemade pumpkin spice frappuccino. Add some homemade caramel to take this PSL up a notch! Add some espresso powder to your heavy cream to make coffee whipped cream for an added boost of caffeine.
More Pumpkin Recipes To Try
Pumpkin Chocolate Chip Oatmeal Bars Pumpkin Chocolate Chip Cookies Triple Chocolate Pumpkin Bread Pumpkin Cheesecake Bars Pumpkin Chocolate Chip Muffins Easy Pumpkin Cream Cheese Bread
