Starbucks Pumpkin Spice Latte Copycat
This Starbucks Pumpkin Spice Latte Copycat is a favorite fall drink that I can make at home in just 10 minutes. I use simple ingredients like milk, pumpkin puree, sugar, coffee, and warm spices, and the best part is that I can change it up however I like. Making it myself means I can enjoy it year round, and it is always faster than a trip to Starbucks.
One of my favorite drinks every fall is a warm pumpkin spice latte, do you love it too? Back in my New York days I would wait in those long Starbucks lines, cup in hand like everyone else. Now I laugh because I can make it at home with real homemade pumpkin puree and it tastes even better. I mix up a whole batch so I can hand mugs to my kids and my husband, and it could not be easier. Plus, I save a good chunk of money doing it this way.
Table of contents
I love that I can make this sugar free, non dairy, and gluten free by changing just a couple of ingredients, which is perfect when friends come over. Hot drinks like coffee and tea are always my favorite on a lazy autumn day, and now this Starbucks Pumpkin Spice Latte Copycat has joined the lineup. You may want to try a few more homemade drinks too, whether hot or cold. Sip on cozy favorites like a London Fog Latte or even an Irish Coffee.
Why you will love this recipe
- Ready in minutes at home: This pumpkin spice latte takes about ten minutes to make and is much quicker than waiting in line at Starbucks. It is an easy way to enjoy a warm drink on a cool autumn day.
- Made with simple ingredients: The recipe uses milk, pumpkin puree, sugar, vanilla, and a blend of cinnamon, nutmeg, and clove. Everything comes together into a smooth and comforting latte.
- Easy to change for anyone: It can be adjusted to be sugar free, dairy free, or even gluten free with just a couple of swaps. That makes it simple to serve to friends and family with different preferences.
- Rich, creamy, and spiced perfectly: Espresso or strong coffee mixed with pumpkin and warm spices creates a latte that is smooth, frothy, and flavorful. It tastes like fall in a mug, love it!
What you will need
- Milk: I use whatever milk I have on hand, from whole to skim or a non dairy option. Almond and oat milk both work great too.
- Pumpkin puree: I love making fresh pumpkin puree so I can control the flavor. Canned puree is also fine if that is easier.
- Sugar: Brown sugar is my favorite because it adds a deeper taste.
- Pumpkin pie spice: This spice mix brings all the cozy fall flavors together. It is the easiest way to get that classic taste.
- Vanilla extract: I like the aroma and smooth flavor vanilla adds. If it is not your favorite, you can leave it out.
- Cup of coffee: I usually brew a strong dark roast or pull a shot of espresso. Cold coffee also works if you adjust the amount.
- Whipped cream, nutmeg, and ground cinnamon: I top the latte with whipped cream and a sprinkle of spice.
How to make
1. Froth milk: I whisk the milk, pumpkin puree, and brown sugar in a small saucepan over medium heat. I keep whisking until everything is hot and blended together.
2. Keep cooking: I let the frothed milk cook while I stir often. I stop when it is hot and steamy, making sure it never boils.
3. Add flavor and coffee: I take the pan off the heat and whisk in the vanilla extract and pumpkin pie spice. Then I add the coffee and keep whisking until the latte is smooth and frothy.
4. Pour and serve: I pour the pumpkin spice latte into two mugs and sweeten it if needed. Then I garnish with whipped cream and a sprinkle of cinnamon before serving.
Expert tip
Heat milk gently
When I first started making this Starbucks Pumpkin Spice Latte Copycat at home, I learned quickly that the secret is to warm the milk gently and never let it boil. Yup, that’s right! The moment it gets too hot, the texture changes and the flavor is not the same, so I always watch it closely and stir often. As soon as it is hot and steamy, I pull it off the stove and whisk in the spices, and that is when it tastes creamy and smooth just like the café version.
More tips to consider:
- I like brewing a dark roast or pulling a shot of espresso. The stronger the coffee, the richer the latte tastes.
- This homemade version of pumpkin spice latte is so much better than a store-bought one, you will never have to stand in line again!
- I sometimes cut the sugar in half or add a touch more if my kids want it sweeter. It is easy to adjust to taste.
- I whisk by hand when I am in a hurry, but using a frother makes the latte extra creamy.
- To enjoy this drink during the summer, pour it over ice.
Recipe variations and add-ins:
- Spice it up: I stir in an extra 1 teaspoon of cinnamon or a pinch of nutmeg. This makes the latte more fragrant and flavorful.
- Dairy free love: I swap the 3 cups of milk for almond or oat milk. It still froths nicely and tastes smooth.
- Sweet without sugar: I use 2 tablespoons of maple syrup instead of brown sugar. It keeps the latte sweet and light.
- Extra creamy cup: I replace 1 cup of milk with 1 cup of cream. It makes the latte rich and velvety.
- No vanilla: You can leave out the vanilla extract or try a different one like almond, mint, or even chocolate extract.
Serving suggestions
I love pairing this latte with a slice of my Instant Pot Pumpkin Cheesecake for the ultimate fall dessert. A piece of homemade pumpkin pie is also perfect to serve on the side, especially when I want something classic.
Sometimes I make it extra cozy by pouring the latte into mason jars and adding a cinnamon stick before serving. For a sweet topping, I like to drizzle my caramel sauce or melt a little chocolate, and when I want it extra creamy I use my easy homemade whipped cream recipe instead of store bought.
How to store leftovers:
- Store: I keep leftover Starbucks pumpkin spice latte in an airtight container in the fridge for up to 2 days.
- Freeze: I pour the latte into ice cube trays or a freezer bag and freeze it for 30 to 60 days.
- Thaw: I move the latte from the freezer to the fridge the night before if I plan to reheat it. The frozen cubes also work well dropped into a drink for a pumpkin spice buzz.
- Reheat: I reheat the latte in the microwave for 60 to 90 seconds until it is warm and ready to sip.
Frequently asked questions
I like to brew a strong dark roast in the morning because it reminds me of the lattes I used to buy when I lived in New York. On weekends, I sometimes pull a shot of espresso if I want it extra rich, especially when my husband and I are sitting together enjoying a slow breakfast. Both options give the latte that perfect balance with the pumpkin and spice.
I sometimes mix the pumpkin puree with sugar and spices the night before and keep it in the fridge. In the morning, I only need to warm it with milk and add coffee, which makes the whole process quicker when the kids are running around.
I usually serve this latte in medium sized mugs so the toppings do not spill over. If I am hosting friends, I pull out my bigger mugs and let everyone top theirs with whipped cream and a sprinkle of cinnamon. I recommend purchasing one of these to get that picture-perfect beverage: Cappuccino Glass Cups or these cute Double-Walled Thermo Coffee Mugs.
More pumpkin recipes:
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Starbucks Pumpkin Latte Copycat
Ingredients
- 3 cups milk
- 4 tablespoons pumpkin puree or to taste
- 2 tablespoon brown sugar packed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup hot brewed strong coffee
Garnish:
- sugar to taste
- whipped cream
- nutmeg
- pumpkin pie spice
- cinnamon
Instructions
- Place a saucepan over medium heat and whisk together milk, pumpkin puree, and brown sugar.
- Cook, stirring frequently, until hot and steamy, but DO NOT BOIL.
- Remove from heat, and whisk in the pumpkin pie spice and vanilla extract.
- Whisk in the coffee and continue to whisk until frothy.
- Pour between two coffee mugs and add sugar if needed.
- Garnish with whipped cream and a sprinkle of cinnamon.
Notes
Heat milk gently
When I first started making this Starbucks Pumpkin Spice Latte Copycat at home, I learned quickly that the secret is to warm the milk gently and never let it boil. Yup, that’s right! The moment it gets too hot, the texture changes and the flavor is not the same, so I always watch it closely and stir often. As soon as it is hot and steamy, I pull it off the stove and whisk in the spices, and that is when it tastes creamy and smooth just like the café version.More tips to consider:
- I like brewing a dark roast or pulling a shot of espresso. The stronger the coffee, the richer the latte tastes.
- This homemade version of pumpkin spice latte is so much better than a store-bought one, you will never have to stand in line again!
- I sometimes cut the sugar in half or add a touch more if my kids want it sweeter. It is easy to adjust to taste.
- I whisk by hand when I am in a hurry, but using a frother makes the latte extra creamy.
- To enjoy this drink during the summer, pour it over ice.
Nutrition