How to make your own spiced pumpkin lattes
Pumpkin lattes are back in coffee shops, and while they’re a comforting, delicious treat—making them a regular habit definitely puts a dent in your wallet. So we came up with two DIY versions: your standard pumpkin spice latte, and a spiced pumpkin mocha latte.
These recipes call for a shot of espresso, but if you don’t have an espresso maker, you can buy instant espresso, or brew a cup of double-strength coffee and add it gradually, tasting as you go, until it has the flavour you like. I use whole milk here because it adds richness to the drink, but any milk can be used. A single tablespoon of sugar balances the milk and pumpkin very nicely—but adjust to your desired sweetness (another perk of making it at home!).
Spicy pumpkin latte
Ingredients
- 1 tbsp pure pumpkin purée
- 1 tbsp sugar
- 1/8 tsp pumpkin pie spice
- a few drops vanilla extract
- 3/4 cup whole milk
- 3 tbsp sweetened whipped cream
- a pinch cinnamon
Instructions
- COMBINE pumpkin with the sugar, pumpkin pie spice, and vanilla in a small pot over medium heat. Cook, stirring, until the pumpkin begins to sizzle and the spices are fragrant, 1 to 2 min. Gradually whisk in milk until combined. Let mixture cook until steam begins to come off the top of the milk and bubbles form at the edge of the pot, about 2 more min. Remove from heat.
- BREW an espresso shot into a mug. Pour in milk mixture. Top with whipped cream and sprinkle with cinnamon.
For our bonus flavour: Chocolate and pumpkin are an unexpected and totally delicious combination! (Chatelainenailed the pumpkin-chocolate combo with these pumpkin and chocolate cheesecake bars, the inspiration for a spin-off from the spicy pumpkin latte.) Introducing our spicy pumpkin mocha!
Spiced pumpkin mocha
- 1 tbsp pure pumpkin purée
- 1 tbsp sugar
- 1 tbsp cocoa powder, plus more for garnish
- 1/8 tsp pumpkin pie spice
- 3/4 cup whole milk
- a few drops vanilla extract
- 3 tbsp whipped cream
Instructions
- COMBINE the pumpkin with the sugar, pumpkin pie spice, cocoa powder and vanilla in a small pot over medium heat. Cook until the pumpkin begins to sizzle and the spices are fragrant, 1 to 2 min. Gradually whisk in milk until combined. Let mixture cook until steam begins to come off the top of the milk and bubbles form at the edge of the pot, about 2 more min. Remove from heat.
- BREW an espresso shot into a mug. Pour in milk mixture. Top with whipped cream and sprinkle with cocoa.
Almost Done!
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