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Starbucks Pumpkin Spice Latte

How To Make Starbucks Pumpkin Spice Latte At Home - Starbucks Pumpkin Spice Latte Copycat Recipe

Kai Jordan
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Equipment

  • Espresso machine/moka pot/Nespresso or Keurig machine
  • Milk frother
  • Strainer/ cheesecloth

Ingredients
  

For the pumpkin spice sauce:

  • 4 tablespoons of pumpkin puree
  • 3 teaspoons of cinnamon powder (6 cinnamon sticks)
  • 2 teaspoons of nutmeg powder
  • 1 teaspoon of ginger powder
  • 1 teaspoon of ground cloves.
  • 1 ½ cups of water1 or 1 ½ cups of sugar

For the Pumpkin spice latte

  • 2 shots of espresso
  • 1 cup whole milk
  • ½ of whipped cream
  • 3 tablespoons of Pumpkin Spice Syrup
  • A pinch of pumpkin pie spice

Instructions
 

  • For the Pumpkin spice sauce:
    Start by adding water and sugar into a saucepan and bring to a simmer while mixing them.
    After the sugar is completely dissolved, add the spices (i.e., cinnamon, nutmeg, and the rest), mix, and then add the pumpkin puree.
    Let the mix simmer for 20 minutes before you remove it from the heat and strain to separate the syrup from any debris. Use your strainer or cheesecloth for this.
    Your pumpkin spice syrup is ready!
  • For Pumpkin Spice Latte:
    Now that your syrup is ready, prepare your shot of espresso. To replicate the exact taste, use the Starbucks Espresso Roast blend to make your espresso.
    Warm and froth your milk.Add the pumpkin spice syrup and espresso into a mug and stir well until they are completely mixed.
    Fill ¾ of the mug with the frothed milk and top it off with whipped cream.
    For the final touch, garnish with a sprinkle of pumpkin pie spice and your favorite Starbucks PSL is ready to enjoy!

Notes

  • If you don’t have an espresso machine, you can make really strong, espresso-like coffee using a French press or Moka Pot. Alternatively, if you have a Nespresso machine, you can use the Starbucks by Nespresso Espresso roast capsule. As a last resort a packet of the instant espresso is also an option, just follow the instructions on the packaging.
  • If you want to reduce how sweet your overall drink is, you can reduce the amount of sugar you add to your homemade pumpkin spice puree. I normally use 1 cup, but when I want extra sweetness, I use 1 ½ cup.
  • The milk I used is 4% whole milk. If you want to reduce the amount of fat and calorie count, you can also use 2% whole milk, which is what Starbucks uses unless otherwise specified. You don’t have to use whole milk altogether. Plant-based milk is also an option. But beware it may change the taste of the drink. Also, ensure you use unsweetened versions, to avoid making your drink too sweet.
  • You don’t need a frother to your milk, if you have an espresso machine, check to see if it comes with that setting, some do. You can also froth your milk by hand by heating the milk while whisking vigorously. Alternatively, you can shake the milk thoroughly in a tightly sealed microwave-proof container and then warm it in the microwave to raise the froth to the top, be careful not to let it spill over.
  • If you don't like store-bought whipped cream, you can make yours at home. All you need is to whip (it’s really in the name) together heavy cream and vanilla extract until it's light and airy. You can then use a piping bag or a spoon to top off your drink.
  • There are also pumpkin pie syrups and sauces that you can get from the store as opposed to making your own from scratch. But I have found making the syrup from scratch brings out the best taste, unless you can get the exact sauce Starbucks uses for their PSL.