Pumpkin Spice Latte Recipe, Whats Cooking America (2024)

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Prep Time

10 mins

Total Time

10 mins

Author: What's Cooking America

Pumpkin Spice Latte:

• For Each Serving:
• 1/4 to 1/3cupPumpkin Spice Sauce(see below)
• 1/2cupcoffeeor espresso, prepared*
• 2cupsmilk,steamed or heated**
• Pinch groundcinnamon

Pumpkin Spice Sauce:

• 2/3cuppumpkin puree(canned or fresh)
• 1cup granulatedsugar
• 1(14-ounce) cansweetened condensed milk
• 1teaspoonpure vanilla extract
• 1cupwater
• 1teaspoon groundcinnamon
• 1/2teaspoon groundnutmeg
• 1/4teaspoon groundginger
• 1/4teaspoon groundcloves

Whipped Cream:

• 1cupheavy whipping cream
• 2tablespoons powdered sugaror granulated sugar
• 1teaspoonpure vanilla extract

Vegan Whipped Coconut Cream:

• 1(14-ounce) cancoconut milk(full-fat), chilled
• 1/2cuppowdered sugar(confectioners' sugar) or Splenda
• 1teaspoonpure vanilla extract

Pumpkin Spice Latte Instructions:

1. Brew the espresso or coffee according to the preparation and strength of your desire (brewed in your coffee maker, French press, or espresso machine).

2. In a large coffee mug, add enough Pumpkin Spice Sauce to fill 1/4 of your mug (depending on your preference of sweetness - add more or less), coffee or espresso, and then fill the rest of the mug with hot milk.Stir well and then garnish the top with whipped cream and sprinkle with ground cinnamon. Enjoy!

Pumpkin Spice Sauce Instructions:

1. In medium sized pot over medium-low heat, stir together pumpkin puree, sugar, sweetened condensed milk, vanilla extract, water, cinnamon, nutmeg, ginger, and cloves.

2. Stir constantly until pumpkin spice sauce is combined and has a smooth texture.Sauce is done when sauce clings to spoon in a syrup-like consistency.

3. Variation: Make this a low-sugar Pumpking Spice Sauce by replacing the granulated sugar with 1 cup of Spenda sweetener. If the Splenda sweetener does not make the sauce taste sweet enough to your liking, add 1 cup unsweetened applesauce.

4. Storage:Let pumpkin spice sauce cool completely and pour mixture into a freezer-safe container and cover with a lid. Can refrigerate for up to 1 week to enjoy as a daily drink.

Whipped Cream Instructions:

1. For best results make sure whisk and bowl are ice cold. Place a large bowl and metal whisk into the freezer for 10 to 15 minutes.

2. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

3. Cover with plastic wrap and store any unused portion in an airtight container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds.

Vegan Whipped Coconut Cream Instructions:

1. For best results make sure whisk and bowl are ice cold. Place a large mixing bowl and metal whisk into the freezer for 10 to 15 minutes. when ready to use, remove from freezer and open the can without shaking it or turning upside down.

2. Carefully scrape the cream (opaque white stuff) from the top of the coconut milk can; discard remaining liquid.

3. In a large bowl, whip together coconut cream, sugar, and vanilla extract for 1 to 2 minutes until fluffy peaks form.

4. Cover with plastic wrap and store in refrigerator until ready to serve.