Homemade Hot Pumpkin Spice Latte

Name: Homemade Hot Pumpkin Spice Latte
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: United States
Ingredients: 400 ml of whole milk; 50 g of pumpkin puree (plain and smooth); 25 g of brown sugar; 1 tsp of pumpkin spice (cinnamon, nutmeg, ginger, clove); 1 tsp of vanilla extract; 120 ml of espresso (piping hot)

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The homemade pumpkin spice latte is the signature hot drink of fall, combining the sweetness of squash with fragrant spices and bold coffee. Simple and quick to make, this velvety cup is perfect for a cozy afternoon snack by the fire, served with shortbread cookies.

Total time: 15 min
Prep: 10 min
Cook: 5 min
Difficulty: Easy
Per person: €1.20

By the CookinBreak team

Ingredients 6

cups

Estimated cost €2.40

Equipment

Saucepanto heat the milk and spices
Whiskto blend the puree and milk together
Fine-mesh strainerto strain the mixture if desired
Clear cupsfor serving

Instructions

Tap a number to check off the step, and a time to start a timer.

In a small saucepan, pour in the whole milk, pumpkin puree, brown sugar, and pumpkin spice.

Heat everything over medium heat for , whisking regularly with a hand whisk, until the sugar has dissolved and the liquid begins to simmer without boiling.
Remove the saucepan from the heat, then stir in the vanilla extract briskly.
If desired, pour the hot milk mixture through a fine strainer to remove the thick squash fibers and get a silky-smooth consistency.
Prepare a strong espresso and divide it between the bottoms of two large cups.
Gently pour the hot spiced milk mixture over the coffee, whisking lightly to create a light foamy layer on top, then enjoy immediately.

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Goes well with

🎅 Christmas: all recipes

With drinks

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As a main

Christmas Stuffed Roast Turkey

3 h 30Medium

For dessert

New York Cheesecake with Mixed Berries

1 h 30Medium

Nutrition facts

per serving · estimate

200kcal

Protein7 g15%
Carbs23 g48%
Fat8 g38%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For an ultra-silky froth without a professional espresso machine, use a small handheld milk frother or whisk vigorously just before pouring the milk over the espresso.

Freezing : Can you freeze this recipe?

Not recommended

Milk and espresso lose texture and flavor after freezing and thawing.

Storage : How long does it keep?

Consume immediately. Milk and espresso do not keep well once mixed.

Making ahead : Can you make it the day before?

Yes

The pumpkin puree/spice base. Keeps 2-3 days max in an airtight container in the fridge.

Reheating : How do you reheat it?

Milk and espresso quality is degraded. If the base is prepared, gently reheat in a saucepan or microwave before adding the espresso.

Variations

Plant-based version: replace the whole milk with barista oat drink for an equally smooth texture.
Maple syrup version: substitute the brown sugar with maple syrup for an even more woodsy, authentic flavor.
Decaf version: replace the regular espresso with ground decaf or roasted chicory for the evening.
For an indulgent touch: add a spoonful of whipped cream on top before serving.

Mistakes to avoid

Letting the milk boil: a hard boil alters the milky texture and burns off the subtle aromas of the spices.
Using sweetened canned pumpkin pie filling: choose a 100% squash puree with no additives to control the amount of sugar.
Skipping the straining: if your homemade puree contains visible fibers, pass it through a fine-mesh strainer to guarantee a perfectly velvety mouthfeel.