When we stepped into Starbucks last week to order us some Pumpkin Spiced Lattes, the staff told us it was over. Meaning, PSLs have officially been called off the menu. Halloween week has just arrived and pumpkin spiced lattes should be in full swing.
After we were done being mortified, we decided to take matters into our own hands—and make the best homemade Pumpkin Spiced Latte that ever lived.
A quick check on Starbucks’ PSL rendition got us slightly nervous about all the Starbucks PSLs we’ve ever drank. Although it is a lovely seasonal drink, it’s a drink that is filled with preservatives and other unrecognizable ingredients like annatto, carrageenan, potassium sorbate, sulfiting agents etc. The drink is also loaded with more than 60g of sugar and racks up to 581 calories.
Our verdict? Pumpkin spiced lattes are actually really easy to make on your own and can be absolutely delicious and nourishing, too.
This recipe calls for real pumpkin of course—we used this canned Libby’s Pumpkin Puree which is made with only one ingredient: pure pumpkin, pureed. We love that there are no preservatives or added sugars in this.
A word of warning: do not stinge on the spices! The right amount of pumpkin spice is a huge game changer to the drink. Too little and you’ll end up with a regular latte, but too much can make the drink a bit overpowering and gritty—instead of a smooth, creamy finish you’d want.
Ingredients you will need for your Pumpkin Spice Latte
- Coffee: Either brewed coffee or Nespresso coffee, if you have a Nespresso machine. Do not use instant coffee powder to sub as it’ll be too sweet.
- Milk: We used almond milk in this case and it worked wonderfully. Oat milk should be lovely too. You can also use dairy if you prefer for a creamier mouthful.
- Pumpkin puree: Canned Libby’s are super convenient. Two tablespoons of it and you’re set. Use the rest to make a delicious pumpkin bread to go with your PSL!
- Sugar: You’ll need some sweetness to tie all the spices and the entire drink together to make it truly a PSL. We tested with normal organic cane sugar as well as organic brown sugar. Brown sugar gives more depth and flavor to the drink and we’d highly recommend it. What’s great about making your own PSL is that you can vary the sweetness of your drink. We only used one tablespoon, but feel free to add another if you prefer your drinks sweeter.
- Five spices that will make up your pumpkin spice: Ground cinnamon, ground cloves, ground nutmeg, black pepper and salt. Chances are you already have the latter two in your kitchen; the remaining three spices can be easily purchased on Amazon or at a nearby Cold Storage.
- Vanilla extract and MCT oil: We also added these to add body and creaminess to the drink. Try not to skip it if you can!
How to make a Hot Pumpkin Spiced Latte
Step 1: Add all the ingredients into a blender and blend until very frothy.
Step 2: Pour the mixture onto a saucepan and heat through, whisking a little as you want the spices to blend and dissolve as much as possible.
Step 3: Divide into two mugs and sprinkle some cinnamon atop. Serve hot immediately, preferably with a side of warm, moist pumpkin bread.
Isn’t it so easy? You could easily recreate this fall favorite in just a few minutes—all from the comfort of your home. Make these perfect, warm, toasty cups of Pumpkin Spiced Lattes this Halloween weekend and start your morning off extra special.
Tip: Make a double batch and refrigerate for later so you can have it iced in the afternoon, too!
You would not only be enjoying a delicious cup of PSL—with all those spices and superfoods you’ve added in, you’d be nourishing your body with every sip.
Recipe card — Pumpkin Spice Lattes, for two
- 2 cups Nespresso coffee
- 3 cups almond milk, frothed
- 2 tbsp canned pumpkin puree
- 1 tbsp organic brown sugar
- 1 tbsp black pepper
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 1 tsp vanilla extract
- 1 tsp MCT oil
Method
- Add all the ingredients into a blender and blend until very frothy.
- Pour the mixture onto a saucepan and heat through, whisking a little as you want the spices to blend and dissolve as much as possible.
- Divide into two mugs and sprinkle some cinnamon atop. Serve hot immediately. Preferably with a side of warm, moist pumpkin bread. Enjoy!
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