I’m not a regular at the coffee shop. And it’s not that I don’t like what the baristas are concocting behind the counter. No, I’m actually quite fond of their beverages, both steaming hot and served over ice. It simply comes down to the dollar for me. I just can’t part with 4 or 5 bucks for a fancy coffee on a regular basis.
But this fall, I plan to indulge a bit more often in one of my favorite latte flavors, without even getting out of my pajamas in the morning. Because I have a simple and delicious recipe for a homemade Spiced Pumpkin Latte. And what I think is really cool, is that the recipe makes enough spiced pumpkin mixture for a spiced pumpkin latte every day for a week. No measuring individual ingredients every day. Just make up one big batch, and enjoy a hot and fresh cup of spiced fall goodness, with only the slightest bit of effort each morning. What a way to start the day!
Ingredients
- 1 15-oz. can pumpkin puree
- 2 c. whole milk
- 1/2 c. sweetened condensed milk
- 1/3 c. brown sugar
- 2 T. pure vanilla extract
- 1 T. cinnamon
- 1 tsp. nutmeg
- 1 tsp. ground dried ginger
- 1/2 tsp. ground cloves
- 1/4 tsp. allspice
- strong coffee
- slightly sweetened whipped cream
- cinnamon
- dark chocolate shavings
Preparation
In a blender, combine all the pumpkin spice mixture ingredients. Puree for about 30 seconds. If you want a smoother mixture, puree for a couple minutes, or until the mixture is to your desired consistency.
Pour 1/2 cup (more or less, depending on your preference) of the pumpkin spice mixture into a large mug. Microwave for about 20 seconds, then add 1 cup of hot strong brewed coffee and stir. Top with a nice lofty pile of sweetened whipped cream. Sprinkle lightly with cinnamon. And if you're looking for extra deliciousness, top with chocolate shavings. So pretty!
Pour the remaining pumpkin spice mixture into a quart jar or similar sized container and top with a lid. Store in the refrigerator. When ready to make another drink, shake the jar well and repeat the assembly of the pumpkin spice latte. The pumpkin spice mixture will keep well for up to 1 week in the refrigerator.
Source
from a farmgirl's dabbles
So I made it as the latte at first, wasn’t too crazy bout it just because it made my coffee too thick (maybe I didn’t blend it long enough) so I tried it as a frappiccino, very good!! I also made pancakes with it and those were awesome as well!!! Thanks for the recipe!! I’ll definitely keep it!
How did you adapt for the frappuccino?
I want to preface everything by saying, this is delicious! Very good, and the end coffee drink had body, texture was very luscious. As suggested, I did blend it for a couple of minutes for a smooth texture.
Observations: 1) Do not overheat mixture in microwave. My work’s microwave is a beast and the base came out grainy after 25 seconds. Next time, heated in 10 second bursts; came out perfect. 2) I’m not sure if its my imagination. I made this without allspice and half the cinnamon because I ran out of both. However, I felt that by the fifth day (today) in the fridge, the clove flavor in the base had become very strong. Still drinkable, but maybe not for the 6th/7th day. Perhaps next time I’ll add a pinch of cloves at the time of making?
Overall, great recipe! No regrets and probably future repeats. Thanks!
Maybe over-microwaving was the problem with mine! I’m drinking my first batch today and the coffee has particulates floating in it, which is sort of hampering my enjoyment. :-/
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Just made this last night. It’s wonderful. I love pumpkin flavored things. My kids thought the mixture tasted good and one was dipping cookies in it. Thanks so much for posting
Ooooo…cookie dunking. Excellent!!
Yummmy – I’ve made it twice now. I didn’t have allspice the first two times, unfortunately. I’m going to make it again tonight and I do have allspice this time. It’s marvelous. I enjoy it from the first sip to the last drop. I’m so glad you posted it!
Thank you so much for coming back to let me know, Alice. I very much appreciate it. Enjoy your homemade lattes!
I just made it and am going to put it in pancakes!!!
Other people have talked about that. I am now curious and need to try it, too!
This is an EXCELLENT recipe! I substituted cardamom for the ginger in a pinch, and it still came out tasting pretty delicious. I /have/ had some problems with floating particles though upon reheating the mixture, I’ll have to be careful of overheating.
I make my similar, but with a twist. I take a half gallon of milk, pour out 2 cups. I then add 10 tablespoons of pumpkin and let sit in the fridge for an hour or 2, shaking 2-3 times. Then I use a fine mesh strainer to take out the mushy pumpkin. I follow the rest as stated. I get a excellent lattee without the leftover mush on the bottom of my cup, which I use to forget about and choke down.
Hi there! I made this pumpkin spice latte for our Thanksgiving tailgate on Saturday (sadly, our team lost). Since it was a cold day and we’d be tailgating all afternoon, I decided to combine the pumpkin spice mixture with a pot of coffee … just poured the whole thing into a crockpot. I had thermal to-go cups, some Reddi-Whip, and a ladel to serve it up. This drink was a total hit!! Except for one tailgater who mistook it for gravy and ladled it over her turkey and mashed potatoes! Whoops! Anyhoo, I’ll definitely make this again!
It might be just personal taste, but I tried this recipe tonight and thought it had way too much spice. I couldn’t even handle three tablespoons of the finished mixture in my latte, let alone a half cup. All the heavy spice leaves a bad aftertaste too. Next time I make it I’m adjusting the measurements way down, and taking out the allspice and ginger. Thank you for sharing this recipe and getting me interested in making PSL’s on my own. =)
This is loaded with pumpkin and spice, which my family adores. Adjust to your own liking!
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