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Cozy Copycat Starbucks Pumpkin Spice Latte Recipe

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This cozy copycat Starbucks pumpkin spice latte is made with real pumpkin and spices, delivering that iconic flavor without the processed syrup. It’s a quick and easy homemade version that tastes even better than the original.

Ingredients

Scale
  • 2 tablespoons pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons granulated sugar (or maple syrup or honey)
  • 2 tablespoons vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon (preferably Ceylon cinnamon)
  • Pinch of ground nutmeg (freshly grated if possible)
  • 1 cup milk (whole milk, oat milk, or almond milk)
  • 1–2 shots espresso (or 1/4 cup strong brewed coffee)
  • Whipped cream (for topping, optional)
  • Extra pumpkin pie spice or cinnamon (for garnish)

Instructions

  1. Make the pumpkin spice base: In a small saucepan over medium heat, combine the pumpkin puree, sugar, vanilla extract, pumpkin pie spice, cinnamon, and nutmeg. Whisk constantly for about 2 minutes until the mixture is warm, fragrant, and the sugar has dissolved. Be careful not to let it boil.
  2. Add the milk: Slowly pour in the milk while whisking continuously. Continue whisking for another 3-4 minutes until the milk is steaming hot but not boiling. Small bubbles will form around the edges of the pan.
  3. Froth the milk (optional): Pour the hot milk mixture into a separate container and use a frother for 15-20 seconds until light and airy. Alternatively, blend in a regular blender for 10 seconds, being careful with hot liquids.
  4. Brew your espresso or coffee: While the milk is heating, brew 1-2 shots of espresso or 1/4 cup of strong coffee. If using instant espresso powder, dissolve 1 teaspoon in 2 tablespoons of hot water.
  5. Combine and serve: Pour the espresso into your mug, then add the pumpkin milk mixture. Stir gently to combine. Top with a generous dollop of whipped cream and a sprinkle of pumpkin pie spice or cinnamon. Serve immediately.

Notes

Don’t skip whisking the pumpkin base first to avoid lumps. Taste the base before adding coffee; it should be slightly sweeter than desired. The pumpkin spice base can be stored in the refrigerator for up to 1 week or frozen in ice cube trays for up to 3 months. For a dairy-free version, use oat milk or full-fat coconut milk. For an iced version, cool the base completely and serve over ice with cold milk.

Nutrition

Keywords: pumpkin spice latte, copycat Starbucks, homemade latte, fall coffee, pumpkin coffee, cozy drink

Find it online: https://sweetstirring.com/cozy-copycat-starbucks-pumpkin-spice-latte-recipe/