Monday, August 31, 2020

Krista's Homemade Pumpkin Spice Latte

When I was writing The Diva Spices It Up, one of our caregivers arrived in a good mood and declared that all was right with the world because Pumpkin Lattes were back.  I felt like it was a little bit early for Pumpkin Lattes, after all, it's the last day of August. But where I live, the brutal heat has already left and I'm seeing ads for pumpkin everything.

This is not a copycat recipe, meaning I didn't buy endless Pumpkin Lattes and try to figure out what was in them. But I did use taste testers and five out of five gave it two thumbs up. It's super easy to make. Almost a dump recipe. You do have to whisk to combine everything. Heat. but don't scald the milk. 

You can beat whipped cream in a mixer, but when I make a cup or less, I use the whisk attachment on my handy dandy immersion blender. I love it! So much less to wash!

This recipe makes enough for two normal-sized mugs but it doubles very easily if you need more.

2 cups 2% milk
½ cup canned pumpkin
¼ cup packed brown sugar
½ teaspoon cinnamon
⅛ teaspoon nutmeg
Pinch of cloves
1 teaspoon vanilla

Place milk, pumpkin, brown sugar, cinnamon, nutmeg, and cloves in a large pot and whisk together. Heat until the brown sugar is melted and everything is combined. Stir in the vanilla. Pour into individual mugs and pipe sweetened cream on top. Sprinkle with just a hint of cinnamon.

Sweetened Cream
1 cup heavy cream
⅓ cup powdered sugar
1 teaspoon vanilla

Beat the heavy cream until it begins to take shape. Add the powdered sugar and vanilla and continue to beat until the cream holds a firm shape. 

1/4 cup pumpkin

Add spices. Could this be easier?


  1. Clever you!
    What? No coffee in it? Interesting.

    1. Hah! I've read that some of the coffee places initially made it without pumpkin!

  2. I will most likely try this. I have canned pumpkin that needs to be used. Now, I just need heavy cream. bluedawn95864 at gmail dot com

    1. I hope you like it, Bonnie. I think it's delicious.