Happy Fall everyone!
‘Tis the season for sweaters, boots, cozy blankets, and pumpkin everything! Whether you’re planning your wedding, relaxing after you recently tied the knot, or are just facing another day at the office, we could all use a little caffeine boost to keep us going! What better way to embrace fall and get a delicious caffeine fix than with a homemade pumpkin spice coffee drink!
While you sometimes can’t beat the convenience and “treat yourself” feeling of being handed a sweet, warm, fall favorite pumpkin spice latte by your neighborhood barista, there’s something to be said for being able to recreate the cozy treat in the comfort of your own home. There is a myriad of copycat PSL recipes on the internet but I found they always came out bland and weak. Autumn is a deliciously cozy season and it needed a decadent drink to match! After several different experimenting sessions (including an official taste testing with my sweet neighbor), the combo below won everyone over!
This recipe is thick, sweet, and fragrant! You’ll want to curl up in a blanket and wrap both hands around your mug while sipping on this tasty latte! There are multiple ways to customize this drink to best suit your taste and dietary restrictions as well! See my notes below for suggestions to get you started!
Your favorite fall Pumpkin Pie Spice Latte – 1 serving
3 tbsp canned pumpkin
½ tsp pumpkin pie spice
Dash of nutmeg
2 tbsp sugar
1 cup whole milk
½ tbsp vanilla extract
¼ cup strong coffee or two shots of espresso
Optional: whipped cream and extra pumpkin pie spice to garnish
In a small saucepan over medium heat, whisk together canned pumpkin, pumpkin pie spice, nutmeg, sugar, and whole milk. When hot and gently steaming (be careful not to boil), remove from heat and stir in vanilla and coffee. Pour into your favorite mug, top with a large dollop of whipped cream and garnish with a dash of pumpkin pie spice.
Sharing Size (for 2 servings)
⅓ cup (slightly mounded) canned pumpkin
1 tsp pumpkin pie spice
Generous dash of nutmeg
¼ cup sugar
2 cups whole milk
1 tbsp vanilla extract
½ cup strong coffee or four shots of espresso
Whipped cream and pumpkin pie spice to garnish
Milk: you can easily swap out lower fat milk to save on the calories. Be forewarned: nothing beats the creamy decadence of whole milk in this drink!
Non-dairy: my favorite non-dairy substitutions are unsweetened almond or coconut milk. For recipes like this, canned coconut milk is usually better as it has a higher fat content and much thicker consistency. If you’re worried about it being too thick, use half canned and half “regular” (the stuff you buy in the refrigerated section). As canned coconut milk is naturally sweet, start with half the sugar, then add more to taste.
Low-carb: most sugar substitutes do well here as there are plenty of other flavors to treat your taste buds! I usually start with 1/8 to a 1/4 of what the recipe calls for in sugar, then work up from there.
Sugar swaps: brown sugar, maple syrup, and honey are delicious and easy swaps for white sugar! They pack more flavor, so start with half the amount and add more to taste.
Black pepper: adding a small dash of black pepper compliments the sweetness and adds extra warmth!
Clove: I personally love this spice and add it to seasonal baking as much as possible. Adding a dash of ground clove adds delicious sharpness
Strong coffee vs espresso – they’re interchangeable in this recipe, so it really comes down to what you have available. I love the convenience of my french press when making a large batch of coffee drinks. I usually double the amount of grounds to consider it “strong” coffee. Espresso is awesome if you’re making one serving or trying to watch your caffeine intake.