Ingredients
Scale
- 2 cups milk (dairy or oat/almond for dairy-free)
- 2 tbsp pumpkin purée (not pumpkin pie filling)
- 1–2 tbsp sugar, maple syrup, or honey
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, cloves)
- ½ cup strong brewed coffee or 2 shots espresso
- Whipped cream (optional, for topping)
- Extra pumpkin spice for garnish
Instructions
- In a saucepan, whisk together milk, pumpkin purée, sugar, vanilla, and pumpkin spice. Warm gently over medium heat until hot but not boiling.
- Use an immersion blender (or whisk vigorously) until frothy.
- Pour hot espresso or strong coffee into mugs. Divide the pumpkin milk mixture over the top.
- Top with whipped cream and a sprinkle of pumpkin pie spice.
- Enjoy immediately, warm and cozy.
Notes
Try a frozen version by blending with coffee ice cubes, or make it boozy with a splash of Kahlúa. The pumpkin-spice milk base can be made ahead and refrigerated for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
Keywords: pumpkin spice latte, PSL, fall drink, homemade coffee, pumpkin latte