Pumpkin Spice Latte

One of my favorite coffee drinks has always been and always will be a pumpkin spice latte, especially in the fall. It’s an amazing mix of coffee, milk, and the mouthwatering flavor of pumpkin pie. Yum!

Course beverages

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 342kcal

Author Imma

Ingredients

3 tablespoons (42g) pumpkin purée
½ teaspoon (1g) pumpkin pie spice plus more for garnish
1 pinch freshly ground black pepper
2 tablespoons (25g) granulated sugar
2 cups (480ml) whole milk
1 tablespoon (15ml) vanilla extract
½ cup (118ml) espresso or strong coffee
lightly sweetened whipped cream for serving

Instructions

Place the pumpkin purée, pumpkin pie spice, and a pinch of black pepper in a small saucepan over medium heat. Cook for 1-2 minutes, constantly stirring, until hot and fragrant.
Add the sugar and stir until the mixture combines into a syrup consistency.
Whisk in the milk and vanilla and cook while stirring until heated.
Remove the saucepan from the heat and transfer the mixture to a blender, mixing until combined and frothy. (If you have a frother, go for it.)
Divide the coffee between 2 mugs. Add the frothed pumpkin mixture, then top with whipped cream and a sprinkle of pumpkin pie spice.

Notes

You can triple or quadruple the pumpkin purée, spice, and black pepper mix and freeze 1½ tablespoons in each well of an ice cube tray. Then, when you crave the steamy goodness of a pumpkin spice latte, heat one cube of spice mix per cup of milk in a saucepan, and proceed with the recipe.
Feel free to replace the milk with a plant-based milk if that's the way you roll. My preference is almond.
Omit the sugar if desired. Some people don't like sweet coffee, and that is fine.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition