Autumn DIY Recipe: Pumpkin Spice Latte (Better Than Starbucks!)

Recipes from The Kitchn

Many fans of Starbucks' Pumpkin Spice Latte eagerly wait for it to show up on menus again in the fall, and it made its annual re-appearance last week. However, for those of us on a budget, those little cups of spicy goodness can add up. Making your own at home will not only save you money, but you can also enjoy them year-round. In addition, you have more control over the ingredients (especially the sugar), so you can tweak the recipe to your liking.

You can change the sugar and fat content of this recipe quite easily.

Pumpkin Spice Latte

Makes 1 to 2 servings

2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon Torani Pumpkin Spice Syrup (your choice)
1 to 2 tablespoons sugar or sugar substitute
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice, plus more to garnish
1 to 2 shots espresso, about 1/4 cup of espresso or 1/2 cup of strong brewed coffee
Whipped cream, to garnish

In a saucepan whisk together milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it — just whisk the mixture really well with a wire whisk.

Pour into a large mug or two mugs. Add the espresso on top.

Top with whipped cream, if desired, and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

Related: At-Home Frappuccinos -- the Vietnamese Way

(Image: Kathryn Hill)

Per serving, based on 1 servings. (% daily value)
16.2 g (24.9%)
9.2 g (46.2%)
53.2 g (17.7%)
1 g (4.1%)
51.9 g
15.9 g (31.7%)
48.8 mg (16.3%)
223.6 mg (9.3%)