How to Make Pumpkin Spice Latte

You’ll love how easy it is to make a pumpkin spice latte at home with only healthy and real food ingredients.

I don’t know about you but when the cooler days of fall season roll around, we are ready for anything with pumpkin. Add to that warming spices, such as cinnamon, clove, ginger, and nutmeg.

Unfortunately, those pumpkin spice lattes you can buy in coffee shops often have too much sugar and other unhealthy ingredients in them.

But pumpkin spice lattes are not only very easy to make, they are so inexpensive and so much better for you with real food ingredients. Actually, most coffeeshop drinks are very easy to make at home!

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Ingredients:

While I am giving you the ingredients, I am also encouraging you to think outside the box, substitute as much as you like or need to, and feel free to play with the recipe!

Obviously, you will need pumpkin. Fresh or canned will both work. But let me tell you that I often like to substitute butternut squash for pumpkin. We like it for its deeper, nuttier, and richer taste.

Next you’ll need coffee. Strong coffee. Or espresso. Decaf works, too. We like to use organic but use whatever you have at hand.

Spices! We usually have a pumpkin pie spice around but it is very easy to make your own blend from cinnamon, ginger, nutmeg, and clove.

You’ll also need some sweetener: any sugar works. Our favorite is coconut palm sugar. And to further decrease the sugar, we like to add stevia.

Some people just can’t stand stevia but I am encouraging you to try it out. Mixing stevia with a bit of sugar, you cannot taste the stevia. Our preferred stevia here is an English toffee flavor that works perfectly in this recipe.

Again, use what ever you have and play with the desired sweetness.

Milk. We like to use our full fat raw milk. Now, it doesn’t have to be raw milk but I think that the fat content in the full milk actually makes this so delicious. Don’t have or like full fat milk? No problem, use 2% or fat-free milk. Don’t like dairy? Just use your favorite plant-based milk.

Vanilla extract. Vanilla adds a nice, mellow flavor to this pumpkin spice latte. Last year, I made a big batch of my own vanilla extract. Very easy to make, so inexpensive and so much better than store bought! However, you can absolutely use any vanilla flavoring, extract, or sugar here. Or leave it out completely …

Best equipment for your homemade pumpkin spice latte

First of all, you need to somehow cook the pumpkin or butternut squash. If you don’t have fresh squashes, use the canned variety.

Otherwise, you can either steam the squash peeled and cut up in chunks in a steamer basket or boil it (the latter will dilute the flavor somewhat). We prefer roasting the squash. The easiest method is to cut it up, scoop out the seeds, and place the halves face down on an oiled baking sheet or roasting pan. Roast until soft and puree.

I am sure you have your favorite method for brewing coffee. We like our French press but again, use whatever you have at home.

I strongly recommend whipping this pumpkin spice latte up in a high-speed blender. That way you will get the smoothest, frothiest result.

However, any blender works. Or use an immersion blender. If you don’t have any of those, you can use a milk frother or regular whisk.

How to make the pumpkin spice latte

To make one serving, add to your blender or bowl:

1 cup of very hot milk of your choice

1 TBSP pumpkin puree

1 tsp sugar (optional: add stevia or omit sugar and only use stevia)

¼ tsp pumpkin spice mix

1 tsp vanilla extrac

¼ cup of very strong coffee

If you have a blender, just blend on high for a few seconds. Or use your immersion blender. If you only have a whisk, whisk heavily for a few seconds.

Pour in a cup and sprinkle a bit of pumpkin spice or just cinnamon on top for decoration.

And voilà! Homemade pumpkin spice latte! No weird ingredients, no sugar overload but just real food that is good for you. Enjoy!

Print Recipe

5 from 1 vote

Homemade Pumpkin Spice Latte

So easy to make and healthier than its store-bought version!

Prep Time5 minutes mins

Total Time5 minutes mins

Course: Drinks

Cuisine: American

Servings: 1

Calories: 130kcal

Author: Anja | Our Gabled Home

Cost: $8

Equipment

• recommended: high speed blender, blender, immersion blender, or whisk

Ingredients

• 1 cup milk (any milk works, dairy or plant-based)
• 1 TBSP pumpkin puree, homemade or canned
• 1 tsp coconut sugar (or regular; optional: add stevia)
• ¼ tsp pumpkin spice mix
• 1 tsp vanilla extract
• ¼ cup strong coffee or espresso

Instructions

• Add all the ingredients to a blender or bowl.
• If using a blender, blend on high for a few seconds.
• If using a whisk, whisk vigorously until smooth and frothy.
• Optional: sprinkle with cinnamon or a bit of pumpkin spice mix.
• Enjoy!
  

Nutrition

Calories: 130kcal

Tried this recipe?Mention @ourgabledhome or tag #ourgabledhome!

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Coconut palm sugar: https://amzn.to/3hz7m9o

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French press coffee maker: https://amzn.to/33rVm4K

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Vitamix high-speed blender: https://amzn.to/3mkxOHB

Milk frother: https://amzn.to/3mhWvo9

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