How to make pumpkin spice coffee three ways: hot and iced pumpkin spice latte or pumpkin spice Frappuccino. All you need is a handful of ingredients and a few minutes to prepare any of these frugal homemade drinks. Plus, you can prepare them as regular, decaf, keto/sugar-free, or dairy-free (vegan!)
In a small saucepan, add the milk, pumpkin puree, pumpkin spice, sweetener, and vanilla. Mix and then heat up over medium heat, allowing it to simmer for a couple of minutes (don’t bring to a boil). Meanwhile, brew your coffee of choice (using an espresso machine, espresso pods, or simply strongly brewed coffee).You can also heat it directly in your mug/cup in the microwave in 30-40 second increments until hot.
Once warmed, remove from the heat, and optionally froth with a handheld milk frother. Then pour into a large latte glass (or mug).If you don’t have a milk frother, you could use an immersion blender or regular blender (hold the lid down with tea towels as the steam could cause it to pop off) to pulse until frothy.
Pour the warm coffee into the glass and serve topped with a sprinkle of extra pumpkin pie spice on top and/or some whipped cream or dairy-free whipped coconut cream.
Iced Pumpkin Spice Latte:
Combine the milk, pumpkin puree, pumpkin spice, sweetener, and vanilla in a small bowl and whisk to combine. Alternatively, add all the ingredients to a blender for a few seconds. This really helps to blend in the puree for super-smooth results.
Fill a latte glass with ice, the milk mixture, and the coffee – mix, and enjoy!
Pumpkin Spice Frappuccino:
When making any Frappuccino like Starbucks, you’ll need a stabilizer, which will stop the drink from separating. Xanthan gum is the regular option – you only need 1/4 tsp per serving of pumpkin spice coffee.Add all of the ingredients (including xanthan gum) to a blender and blend until icy and slushy-like consistency. Then allow it to sit for 30 seconds before serving (optionally with whipped cream) the pumpkin spice Frappuccino!
How to Make Ahead & Store
To cut down on prep, there are several ways to prep these drinks in advance.You can prepare the pumpkin spice "syrup" mixture in advance: which is best for making a larger batch. Then, combine the pumpkin puree, sweetener, pumpkin spice, vanilla extract, and optionally xanthan gum in a small saucepan and mix. Allow to simmer for 30 seconds, then leave to cool. Store in the refrigerator for around a week or freeze in portions in an ice-cube tray for 1-2 months.To prepare the drink, add around 1 ½ tbsp of the pumpkin spice syrup to the drink of your choice.You can also prepare the coffee in advance: (best when making iced pumpkin spice latte or frappe) – using regular or cold-brew coffee and storing it in the fridge for several days.
Store: If you want to make a large batch of homemade pumpkin spice coffee to enjoy throughout the week, then you can prepare as much as preferred (using the method for Iced pumpkin spice latte, minus the ice) then store in the fridge for 4-5 days. When you feel like a drink, mix well (it can separate while sitting) and either add the ice OR reheat the mixture (on the stovetop or in the microwave). Use a milk frother before serving each time for the best results.
Notes
To intensify the pumpkin flavor: whether you’re using homemade or canned pumpkin, you can help to enhance its’ flavor by simmering and reducing it on the stovetop. Simply add it to a small saucepan and gently simmer over low heat until the mixture has reduced by around 1/3. Alternatively, you could add an extra tablespoon or so of pumpkin puree.
Adjust the sweetness: one of the best things about making a homemade pumpkin spice latte drink is that you can control the sugar content. So feel free to adjust it to personal taste.
Using leftover pumpkin puree: Whether you’ve made your own or used canned, after this hot/ iced pumpkin spice latte recipe, you’re probably left with quite a bit leftover. You can easily use this in other recipes (like pumpkin pie or pumpkin soup). Hover, you could also freeze a portion for further pumpkin spice drinks. I like to use a measuring spoon to scoop tablespoon-sized portions onto a parchment-lined tray, freeze till solid, then transfer to a Ziplock bag and store for 3-4 months. That way it’s easy to thaw or could even be blended directly into the drink from frozen (for the iced/Frappuccino versions).
Make sure your spices are fresh: The number one reason for people making any pumpkin spice coffee recipe and finding it lacking is due to old spices that have lost potency. So check best-before dates and make sure all the spices smell strong before using them.
Adjust the amount of coffee: Based on how strong you’d prefer it to be, you could use one or two shots of espresso per serving.
Using pumpkin puree: Since such a small amount is used per serving, some people prefer to leave it out entirely. Even though the leftovers are easily freezable (as written above) if you’d prefer to try the drink without the pumpkin, do so! It tastes delicious even without!
Optional Add-ins & Recipe Variations:
Salt: just a teeny pinch of salt can help to enhance the flavors in this homemade pumpkin spiced latte.
Pumpkin spice caramel: the simplest way to make this is by adding pumpkin spice to caramel sauce (I use homemade), to taste. This can then be drizzled over your homemade pumpkin spice coffee recipe of choice.
Mocha pumpkin spice latte: add around 2 teaspoons of unsweetened cocoa powder to your drink of choice. Adjust the amount to taste- you may also need more sweetener, too.
Vegan pumpkin spice latte: use the dairy-free milk of your choice, plus whipped cream.
Keto pumpkin spice latte: I recommend using unsweetened almond milk as the milk and erythritol or xylitol as your sweetener (adjust the amount to taste). For a creamier version, add 1-2 tbsp of full-fat (canned) coconut milk as well.
Sugar-free pumpkin spice latte: similar to the above (using a sugar-free sweetener of your choice), but use whatever milk you’d like.
Bulletproof pumpkin latte: add 1 tablespoon each of MCT oil (or coconut oil) and either unsalted butter or ghee.