Yummy and Easy Homemade Pumpkin Spice Latté Recipe
It doesn’t have to be Thanksgiving to enjoy the beauty of fall. And as much as September heralds the start of school, it also brings back into our lives that ubiquitous fall drink that we just can’t quit. And why would we want to?! Along with sweaters and boots and crisp walks in the fall leaves, the end of summer means the start of Pumpkin Spice Lattes. And the only thing better than one from your local ‘Bucks, is one made in your very own kitchen. I know, I know, how can it be true? But homemade Pumpkin Spice Lattes are the dreamiest fall drink.
A Homemade Pumpkin Spice Latte? Yum!
The recipe comes from my dear friend Allison Day’s cookbook, Purely Pumpkin: More Than 100 Seasonal Recipes to Share, Savor, and Warm Your Kitchen. It’s THE book you’ll want to add to your cookbook collection for fall. Packed with more than 100 seasonal recipes—all of which are made using whole, real ingredients easily sourced at your neighbourhood grocery store—the book is designed to inspire you to share, savour, and enjoy the astonishing versatility of this homegrown ingredient.
Alison utilizes pumpkin flesh, pumpkin purée, pumpkin seeds, pumpkin oil, pumpkin spice, and heirloom pumpkin in this collection of sweet and savoury recipes, which include beverages and desserts, designed for every day eating. She also serves up tips for making coffee shop-style lattés at home, introduces you to a variety of heirloom pumpkins, outlines the varied nutritional benefits of pumpkin and provides plenty of inspiration for healthy holiday meals, something we could all use a little more of.
Here’s what Allison has to say about her homemade pumpkin spice latté:
‘The drink that started it all—and you can make it right in your own kitchen! Yes, homemade lattés will make a bit of a mess in your kitchen (and may be considered a labour of love), but there’s no greater feeling than cozying up in your warmest sweater with a homemade latté in hand, slice of pumpkin pie on a plate (with a big, fat whipped cream cloud garnish), and good company on a chilly weekend afternoon.’
Doesn’t that perfectly describe how you’d like to spend some time this long weekend? Thanks you Allison, for sharing your recipe with us!
Excerpt with permission from Purely Pumpkin by Allison Day.
Photo Credit: Allison Day
Homemade Pumpkin Spice Latte Recipe:
- 2 ounces brewed espresso or brewed strong coffee
- 2 Tbsp Pumpkin Spice Latté Base (recipe below)
- 1 cup whole milk or milk of choice, steamed
- Sweetened whipped cream, for serving
- Pumpkin spice, for serving (optional)
- For the Pumpkin Spice Latté Base
- ½ cup tightly packed demerara sugar (dark brown sugar)
- ½ cup water
- ½ cup pumpkin purée
- 2 Tbsp vanilla extract
- 1 Tbsp plus 1 tsp pumpkin spice
- ¼ tsp salt
Prep and Cook
- To make the Pumpkin Spice Latté Base:
In a medium saucepan, warm water and sugar over medium heat until sugar is dissolved (about 2 minutes)
Remove from heat and whisk in remaining ingredients
Strain through a fine mesh sieve into a glass jar
Seal jar and refrigerate for up to 1 month
Shake or stir before use
- To prepare the latté:
In a warm mug, combine espresso and latté base
Top with steamed milk
Serve hot with whipped cream and a sprinkle of pumpkin spice, if using