You’ve waited all year for autumn to arrive, just to get that first sip of pumpkin spice latte. But the creamy, dreamy indulgence doesn’t have to be limited to one season, or require high-tailing it to Starbucks. You can make it at home. It’s a cinch to get your PSL fix anytime—spiced to your preference, sweetened however you like, and easier on your wallet. Best yet, no standing in line required.
Pumpkin Spice Latte Recipe
Pumpkin Spice Mix
1 tablespoon ground cinnamon
½ tablespoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
Pinch of finely ground black pepper
2 tablespoons canned pumpkin puree
1 to 1½ tablespoons packed light brown sugar, granulated sugar, or maple syrup to taste
1 cup milk (preferably whole or 2 percent)
1 tablespoon vanilla extract
½ cup freshly brewed strong coffee or 1 to 2 shots espresso
Whipped cream for topping
Make the pumpkin spice mix. Stir together all the spices in a small bowl. Makes about 5 teaspoons. (Mix can be stored in a small airtight container on a cool countertop for one year.)
Make the latte. In a small saucepan over medium heat, combine pumpkin puree and 1 to 1½ teaspoons of pumpkin spice mix. Cook until spices become fragrant, stirring frequently, about 2 minutes. Add sugar and stir until dissolved. Pour in milk along with vanilla extract, stirring until mixture is warmed through.
Remove from heat. Place an immersion blender into the pot and froth milk mixture. Or pour milk into a blender—vent the lid but hold a thick towel over it—and blend until frothy, 10 to 15 seconds.
Pour coffee or espresso into a mug, then add the frothed milk. Top with a dollop of whipped cream and a sprinkle of pumpkin spice mix.