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I love these but am content to just have one, maybe two, a season. Because I get so few of them, I'd just as soon order it from them. But I always ask them to go light on the pumpkin syrup as the barista tends to use a heavy hand.

This sounds great, but I'm skeptical about the 2 Tablespoons (!?!) of vanilla extract--can you confirm that this is so? Maybe two teaspoons?

lotusmoss- I was skeptical too about the amount of vanilla but it is right on. So yummy.

Mmmmmmmmmmmm! And another thumbs-up on the two tablespoons of vanilla extract. :)

I used to work for the "Evil Green Empire", and we figured out that if you mix half white chocolate syrup and half chai syrup, you end up with a pretty reasonable facsimile of a Pumpkin Spice Latte. At home, I mix chai concentrate and sweetened condensed milk, and it's pretty damn close.

This is the way I am about the peppermint lattes. I go into coffee beans/starbucks maybe 3 times a year. Once in the summer for a javachip ice blended and twice in the fall/winter for a peppermint latte and a chocolate mint ice blended. I am glad that coffee is not one of my many addictions.

@bfisk: okay, i'll take your word for it!
it does sound like a nice finish to a fall dinner party with homemade spice cookies...

This sounds great, but the recipe looks like it's 3-4 servings, not 1-2.

one can also make a simple syrup with pumpkin pie spices (i prefer to mix my own--whole cloves and cinnamon sticks rather than the powdery mix) and vanilla. this can be refrigerated for a few weeks to be enjoyed again and again...happy autumn!

Charise -- if this was four servings, each drink would be about, oh, 5 ounces. I've never seen a latte that small, even when they are ordered short. Two cups of milk 2 shots of espresso = about 18 oz, plus the other ingredients would bump it up to around 20 ounces. I would say two servings is about right for this recipe -- that's two 10 oz drinks -- around the size of most coffee mugs. The standard smallest size at most coffee shops is 12 oz.

Actually, adding all the ingredients (using strong coffee since an espresso maker is rare in most homes) would make approx. 4-8 oz servings. Just saying.

I went to go find the syrup this evening and the store I went to was out. They actually told me that Torani had discontinued the regular and is now only making sugar-free pumpkin spice. I hope they are wrong. Monin makes a pumpkin spice syrup too, but it's hard to find.

charise, you might be able to find the Monin stuff online.

I'm not big on these, but oooooh the eggnog lattes!

While I'm sure this recipe is delicious and spot on, I get this particular drink from Starbucks because I can't have it all year around. It's something to look forward to.

And not having to make it myself is part of the reason I'll buy one. I only buy a few a season. It's a treat.

This is a recipe I want to try! It sounds like the perfect drink to enjoy while reading a good book in front of the fireplace.

However, I come from a country where you don't find any canned pumpkin or pumpkin spice syrup or pumpkin pie spice (I know, that's awful! But luckily we have fondue here).

Any idea how I can substitute this with "base" products? I can imagine substituting canned pumpkin with fresh pumpkin, but the spices? Could the traditional "pain d'épices" spices (cinnamon, ginger, nutmeg and clove) work as well?

I live in Spain, and I'm pretty sure we don't get Pumpkin Spice Lattes here. I'm soooo willing to try this, buuut... is there any substitute for the pumpkin pie spice?
I'll have to make my own "canned" pumpkin from scratch, but hey, if that's the price I have to pay to have one of these again... I'll do it!

swisschese: "pain d'épices" spices could work. As for the pumpkin, that's a lot of effort for a couple of tablespoons of pumpkin (maybe you could freeze the rest?). Do you have access to any other premade products containing pumpkin? For instance, substituting pumpkin butter for the pumpkin (and the sugar) could be an idea.

To my knowledge, "pumpkin pie spice" is just ginger, cloves, cinnamon and nutmeg. I usually mix it from scratch.

That peppermint mocha is to die for. Can anyone say dessert? A meal worthy onto itself. I can't wait....so what's a good brand of peppermint syrup so I can make this at home?

catlike & deliriumsama : thanks for your replies!

you are absolutely right, it is a lot of effort for a small quantity, so I thought about either freezing the rest in ice-cube format, or simply saving some when I make pumpkin soup.

Other pumpkin products are not really an option, the offer of premade products is a lot more limited here than in the US and other EU countries. However, we have amazing quality fresh products (i.e. great veggies, and most swiss cows actually eat real grass during their lives!)

It always taste better when someone (Starbucks) else makes it ;)

This would go great paired with Lucy Knisley's super scrumptious homemade Chai Tea Syrup Recipe: http://bit.ly/3rQ3Bx

Charise, I still don't see how you're getting 4 servings out of this. 2 cups of milk is 16 ounces. 1/2 cup of coffee is another 4, for a total of 20. The sugar and the vanilla bump it up to 22, and the pumpkin (if you use 2 tablespoons of puree instead of the teaspoon of syrup) brings it up to 23. To get four 8oz servings you would need 32 ounces. I think at most this is three servings, but more realistically it's two 10 or 12oz servings.

Regardless of how many servings the recipe makes, it sounds delicious and I can't wait to give it a try.

Monin usually has superior syrups, but their version of pumpkin spice doesn't taste good and isn't worth the extra dollar. Generally in terms of quality of coffee syrups, the best is Monin, runner up is DaVinci and last place goes to Torani. At the coffeeshop I worked at, when we had Monin's pumpkin spice every latte we made with it was returned and we had to remake the drink with DaVinci or Torani, whichever we had on hand. A lot of coffee shops sell bottles of syrup at 7 dollars for a tiny bottle. Here in Seattle you can go to Cash n Carry- they have a wall of syrup options that is simply huge. The store is meant for people running restaurants and such, but anyone can shop there. They don't carry Monin tho. It's like Sam's Club or Kostco. Good luck making lattes to those of you inspired to by the post!

I see, I miss read the recipe. This isn't a recipe for coffee! It's a recipe for a milk shake with a smidgen of coffee. I thought it was 1/2c of strong coffee per serving (so 1 cup per recipe!)

I intend on tweaking it when I try it. I prefer a 1:1 ratio in my lattes (milk:coffee.)

It does sound delish either way.

The beauty is that pumpkin is super healthy!

Thanks so much for this! I've made my own chai lattes but not this. I LOVE Pumpkin Spice Lattes! I'm going to try it out and I'm going to feature this recipe on my blog today as well - citing The Kitchn of course :)

Looks great...though I can only hope to make my own peppermint lattes this fall & winter! Pumpkin in a beverage always seemed a little off to me. :)

Yummmm....sounds wonderful, though I agree that getting this as an autumn treat makes it more special than making it all the time. Anyone have any ideas how to make their caramel apple cider???

Man- two whole tablespoons of pure vanilla extract? This may actually be just as expensive as the starbucks version.

I order pumpkin spice misto for a slightly cheaper version.

I'm going to make this as a treat with my daughter, minus the coffee for her version. Yummy!!

I *think* the caramel apple cider is apple juice steamed with caramel sauce stirred in then topped with whipped cream and drizzled with more caramel sauce. I suppose you could heat apple juice in a microwave or on a stove top, pour it into a mug, and add caramel sauce to taste and it would taste pretty darn similar. If you didn't have caramel sauce already handy, you could go to the ice cream isle at a grocery store and pick some up and it'd be similar to what an espresso stand uses.

I think that a pretty good fall drink is a chai cider, 3/4s chai to 1/4 apple juice or cider microwaved or steamed. Anyone else a fan of chai cider? It reminds me of wassail.

I made this this morning and wasn't that thrilled with the turnout. I wonder what I did "wrong" or if the store-bought, artificial flavored syrup version is just better?

@ 1eyedwilma: You're right about the caramel apple cider...I LOVED those and went through the drive-thru one day and saw the lady pour it into my cup from a Treetop apple cider bottle! I was crushed...mostly because I'd been paying for one cup what is equal to that stupid bottle at the grocery store...

I've tried to make it at home and I use apple cider microwaved, with a little bit of cinnamon syrup and then the caramel. Ice cream caramel works, but you may have to heat the jar to get it runny like the original's is. And Chow has a great sounding cinnamon syrup recipe; I've never tried it, but I plan to.
http://www.chow.com/recipes/11046

I tried this, and it was good, but a lot of work. I found an easier way--just stir pumpkin butter into your latte! The pumpkin-sugar-spice work is already done for you.

I'm linking to this, and discussing the pumpkin butter on my blog: http://make-happy.blogspot.com

We do pumpkins every year but usually just throw out all of the insides. There blog post on Scott Common Sense that has some great ideas for how to use all of the pumpkin so nothing has to go to waste. I love the lattes but doesn anyone have any recipes that use real pumpkin?

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Hey, I work for starbucks. The caramel apple spice is the tree top apple juice steamed with cinnamon dulce syurp (which starbucks does sell in stores). Then the drink is topped off with whipped cream and caramel sauce. I hope this works.

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@bfisk: okay, i'll take your word for it!
it does sound like a nice finish to a fall dinner party with homemade spice cookies...

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