Pumpkin Spice Latte

Fall is just about upon us, and you know what that means—it’s time for pumpkin recipes!

Starbucks has added pumpkin spice latte to its fall offerings and had a promotion this weekend with a buy one, get one free deal.  Roger, my husband the coffee hound, suggested we take advantage of getting what he calls a “foo foo” coffee.  He was being sweet because he prefers his coffee straight up—black, really strong, no sugar.

So, off we went to our local Starbucks.  Believe it or not, I had never had a pumpkin spice latte before.  That’s somewhat unusual for me since I love coffee and I love all things pumpkin.    Evidently, there are a lot of people who are thrilled when pumpkin spice latte is back in the seasonal coffee lineup and sad when it’s no longer available.  Obviously, I never fell into that category—and, I have to be honest here, I don’t fit into it now either.

Why, you may ask.  Well, after several sips, I just couldn’t finish it.  Waaaay too artificial tasting to me.  Blech.  Sorry, Starbucks.  For the price they charge, they should do better.  I decided to go home and see if I could—do better that is, and for far less than $4.00 a cup.  The ultimate goal was to make a cup of coffee with pumpkin spices (if not pumpkin itself) but no artificial ingredients or high fructose corn syrup.  Naturally, it had to be topped off with a milky froth.

After reviewing several recipes, I found this one which is pretty simple—and simply frantastic.  Roger, our daughter Amy, and I thoroughly enjoyed our pumpkin spice lattes this weekend.  Now that I’ve got this beverage in my recipe box, I can enjoy it any time of the year I want.

Tastes better—costs less.  That’s what I call a win-win!

Happy Fall…

One year ago:  Broccoli Stir Fry with Ginger and Sesame

Two years ago:  Southern Breakfast in a Bowl with Grits, Ham & Swiss Chard

Three years ago:  Crostini with Sun Dried Tomato Jam

Pumpkin Spice Latte

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Fran’s Notes

The recipe below makes one latte but is easily doubled, tripled, or quadrupled for all your pumpkin latte lovers, so make a big pot of coffee!


  • 2/3 cup of your favorite brewed coffee
  • 1/2 tsp. pumpkin pie spice
  • 2 tsp. honey or agave nectar
  • 2/3 cup milk (any fat %)


Make a pot of your favorite coffee—amount is up to you, depending on how many people you are going to serve.  Ingredients listed above are for one latte, so do the appropriate math to prepare enough spice and milk for as many cups as you need.

While the coffee brews, stir the pumpkin pie spice into the honey or agave nectar until completely blended.  Set aside.

Pour the cold milk into a microwave-safe bowl, the edges of which should come up a bit higher than the milk.

Keep the bowl slightly tilted to the side, so that the milk is gathered more towards one side.  Using a wire whisk, quickly and vigorously whisk the milk in the bowl for about 2 minutes.  If milk is not frothy after 2 minutes, continue whisking an additional 30 to 60 seconds.  The milk should be very frothy at this point.

Microwave the milk in the bowl on high for 10 seconds.  It should puff into a high foam immediately.

To serve the latte, pour the hot coffee into a mug and stir in the honey/agave-spice mixture until completely dissolved.  Top with the hot milk, spooning the thick foam on top.  A dash of additional pumpkin pie spice or some ground cinnamon on top is a nice touch.  Serve immediately.

Source:   Adapted recipe from Broke Ass Gourmet

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