I have been wanting to try making a Pumpkin Spice Latte for a little while now and the cool Saturday afternoon with a husband out mountain biking and a kid napping was all the motivation I needed. Don’t let this fool you, I’m not wishing away summer just yet. In fact, I’d love a few more months of summer. Who said Pumpkin has to be a fall treat?
If you search for “Pumpkin Spice Latte recipe” on google, this is the first result. We had all the ingredients and it sounded easy enough and it was delicious. It’s less sweet and less bright orange than Starbucks, both of those things I appreciate.
2 1/2 cups of water
1 tablespoon of ground nutmeg
3 cinnamon sticks or 1 1/2 tablespoons of ground cinnamon
1/2 teaspoon ground ginger
1 cup of sugar
3 tablespoons canned pumpkin
16 oz mug
2 shots of espresso
2-3 tablespoons of pumpkin syrup
steamed or warmed milk
whipped cream (
1. Combine spices and water in a small saucepan. Bring to a boil then lower temperature and simmer for 20 minutes. Your kitchen will smell fantastic.
2. Strain spices by pouring the water through a coffee filter or fine mesh sieve.
3. Put the spiced water back into the saucepan. Add pumpkin and sugar and simmer for another 10 minutes.
3. Store the syrup in an airtight container in the refrigerator.
To make the latte, prepare two shots of espresso. Add 2-3 tablespoons of pumpkin syrup and top with steamed milk and stir. Add whip cream. I heard a tip on Martha Stewart (her video on how to make a low fat latte) where you can warm milk in a large canning jar and then put the lid on and shake to froth the milk. We don’t have a microwave, but I trust most of what Martha says.