This homemade pumpkin spice latte recipe is easy to make in just a few minutes and naturally sweetened with maple syrup.
- Mix the coffee and pumpkin spice syrup. Add the freshly-brewed hot espresso, pumpkin purée, maple syrup, vanilla extract, pumpkin pie spice, and salt to a large mug. Briefly stir to combine until the mixture is smooth.
- Heat the milk. Heat and froth the milk until it is very hot (but not boiling) using a milk frother or an alternative frothing method. (Or you can skip the frothing step altogether.) Immediately pour the hot milk into the coffee mixture.
- Serve. Serve immediately, topped with whipped cream and/or a pinch of pumpkin pie spice if desired, and enjoy!
Large-batch pumpkin spice syrup recipe (6 servings): Combine 1/3 cup pumpkin purée, 1/4 cup maple syrup, 1 tablespoon vanilla extract, 1 1/2 teaspoons pumpkin pie spice and 3/4 teaspoon fine sea salt in a jar and whisk until evenly combined. Refrigerate in a sealed container for up to 1 week. You will need 2 scant tablespoons of the syrup mixture per latte. Combine with the pumpkin spice syrup with the milk and espresso as directed above.
Espresso/coffee: Starbucks’ pumpkin spice latte that is similarly sized (a 12-ounce “tall”) typically contains just 1 shot of espresso. I prefer two to really bring out the coffee flavor, but feel free to use however much espresso (or very strongly-brewed coffee) that you prefer.
Sweetener: Feel free to use any other sweetener that you prefer in place of maple syrup, adding more or less if needed to taste.
Source: Recipe inspired by the famous Starbucks pumpkin spice latte.