Starbucks Copycat Pumpkin Spice Latte
15 min
|
easy
|
gluten-free,
vegetarian
Recipe by Eunice
Introduction
Skip the line and make a Starbucks copycat pumpkin spice latte that actually tastes like espresso, with real pumpkin, warm pie spice, and a soft cap of vanilla whipped cream.
Perfect for crisp fall mornings or cozy nights in, you control the sugar and spice, and with two shots it hits like a real latte, not a syrupy dessert.
Ingredients (1 serving)
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Ingredients for the Latte:
- 2 shots espresso espresso
- 1 cup whole milk whole milk 8 fl oz
- 2 Tbsp pure pumpkin purée pure pumpkin purée 1.08 oz
- 1 Tbsp granulated sugar granulated sugar
- ½ tsp pumpkin pie spice pumpkin pie spice 0.03 oz
- ½ tsp pure vanilla extract pure vanilla extract 0.5 tsp
Ingredients for the Whipped Cream
- ½ cup heavy cream, cold heavy cream 4 fl oz
- 1 Tbsp powdered sugar powdered sugar 0.28 oz
- ¼ tsp pure vanilla extract pure vanilla extract 0.25 tsp
How to Make Starbucks Copycat Pumpkin Spice Latte
-
Make the whipped cream
Chill a mixing bowl and whisk or beaters for 5 minutes so the cream whips fast and stays billowy.
Whip 1/2 cup cold heavy cream, 1 tablespoon powdered sugar, and 1/4 teaspoon vanilla to soft peaks so it gently melts into the latte instead of sitting like a stiff hat.
-
Bloom the pumpkin and spices
In a small saucepan over medium heat, stir together 2 tablespoons pumpkin puree and 1/2 teaspoon pumpkin pie spice for 30 to 45 seconds to wake up the spices and cook off the raw squash note.
-
Build the pumpkin milk
Whisk in 1 cup whole milk, 1 tablespoon granulated sugar, and 1/2 teaspoon vanilla, then heat until steaming with tiny bubbles at the edges, not boiling, about 2 to 3 minutes.
Whisk vigorously or use a handheld frother for 15 to 30 seconds until lightly foamy, or plunge a French press 10 to 12 times for microfoam.
-
Brew the coffee base
Pull 2 shots of espresso for the cleanest, richest base.
If you cannot make espresso, use 1/4 to 1/3 cup very strong brewed coffee or Moka pot coffee so the pumpkin milk does not drown it out.
-
Assemble and finish
Add the espresso to a large mug, pour in the hot pumpkin milk, and spoon the foam on top for that latte vibe.
Crown with a generous swirl of whipped cream and a pinch of pumpkin pie spice, then serve hot while the foam is still perky.
Substitutions
- Espresso -> strong brewed coffee
- Use 1/4 to 1/3 cup intensely brewed drip or Moka pot coffee to keep the drink bold so the pumpkin and sugar do not taste flat.
- Whole milk -> barista-style oat milk
- Swap 1:1 for a creamy, stable foam with a hint of cereal sweetness that plays nice with pumpkin spice while keeping things dairy free.
- Granulated sugar -> maple syrup
- Use 1 to 1.5 tablespoons maple syrup for round caramel notes and a smoother finish that blends effortlessly into hot milk.
Tips
- Strain for cafe-smooth texture
- If you want zero sediment, pour the hot pumpkin milk through a fine mesh strainer back into the pan or mug to catch any fibrous bits.
- Temperature control is everything
- Keep the milk under a simmer so proteins do not scald and the spices stay fragrant instead of turning bitter.
- Batch a pumpkin spice base
- Stir together 1/2 cup pumpkin puree, 1 tablespoon pumpkin pie spice, 1/2 cup sugar, and 1/2 cup water, simmer 3 minutes, chill, and use 2 to 3 tablespoons per latte for weekday speed.
- Froth without gear
- Shake the hot pumpkin milk in a heat-safe jar with a towel-wrapped lid for 20 seconds, then pour immediately for a surprisingly dense foam.
- Upgrade the spice
- Use fresh cinnamon and grate a touch of nutmeg over the whipped cream at the end for a high perfume finish that screams fall in the best way.
Nutrition Facts *
| Energy | 651 | kcal |
|---|---|---|
| Protein | 11 | g |
| Total Fat | 50 | g |
| Carbohydrates | 39 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why does my latte taste weak?
- Increase coffee strength to 1/3 cup very strong brew or add an extra espresso shot, and keep milk at 1 cup so the coffee does not get diluted.
- My latte is grainy from the pumpkin, what did I do wrong?
- Bloom the pumpkin and spice briefly, whisk hard while heating, and strain the milk before pouring, which removes fibrous bits and gives a glossy finish.
- Can I make it iced?
- Yes, cool the pumpkin milk completely, pour over ice with cold espresso or strong cold brew, and top with softly whipped cream for a chilled version.
- How sweet should it be?
- Start with 1 tablespoon sugar and taste the hot milk before assembling, then add another 1 to 2 teaspoons if you prefer a Starbucks-level sweetness.
- Can I make it dairy free end to end?
- Use barista oat milk for the latte and whip full-fat coconut cream with a little powdered sugar and vanilla for a lush, dairy-free topper.
Serving Suggestions
A tiny drizzle of maple or caramel over the whipped cream adds a glossy finish and brings out the warm spice like a charm.
Perfect with a toasted cinnamon bagel or a hunk of pumpkin bread, and if it is that kind of evening, a nip of dark rum turns this cozy cup into a nightcap.
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