Description
A cozy and flavorful Pumpkin Spice Latte recipe combining brewed coffee with pumpkin puree, warm milk, pumpkin pie spice, and vanilla creamer, topped with whipped cream for a perfect fall-inspired treat.
Ingredients
Scale
Milk Mixture
- ¼ cup whole milk
- 1 tablespoon unsweetened pumpkin puree
- 1½ tablespoons granulated white sugar
- ½ teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
Coffee
- 1 cup brewed coffee
Toppings
- ¼ cup vanilla creamer
- Whipped cream for the top
- Pumpkin pie spice for the top
Instructions
- Prepare Milk Mixture: In a glass mixing cup, add the whole milk, pumpkin puree, sugar, vanilla extract, and pumpkin pie spice. Use a whisk or small mason jar to combine thoroughly until smooth.
- Heat Mixture: Place the milk mixture in the microwave and heat for 1 minute until warm, then remove from the microwave and pour into your serving glass.
- Brew Coffee: Brew 1 cup of coffee using your preferred method and pour it into the glass with the heated milk mixture.
- Add Creamer and Toppings: Add ¼ cup of vanilla creamer to the glass, then top the latte with whipped cream and sprinkle additional pumpkin pie spice on top for garnish.
Notes
- Mix the milk, pumpkin, spices, and sugar ahead and store the leftover mixture in the fridge for up to 2 days.
- Reheat gently in the microwave or on the stovetop; avoid boiling to prevent curdling.
- Freeze leftover pumpkin milk mixture in ice cube trays for future use.
- For iced lattes, chill your brewed coffee overnight before assembling.
- If you don’t have a frother, use a mason jar or small whisk to blend ingredients well.
- Stir the latte before each sip as ingredients may settle.
- Freeze leftover pumpkin puree in 1 tablespoon portions for easier use.
- Use dark roast coffee for a richer and bolder flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 20 mg
