I’m a PSL addict, but this year, I’m looking to make some better choices for myself and my wallet. My pumpkin latte recipe features a homemade pumpkin sauce made with real pumpkin puree, cinnamon, ginger, and vanilla. I make the sauce in bulk and store it in the fridge so I can have a pumpkin spice latte any time the mood strikes.
How to Store and Reheat
I recommend drinking this pumpkin latte hot and fresh because leftovers won’t taste as good after refrigeration. But if you have any extra pumpkin sauce, let it cool, then store it in an airtight container in the refrigerator for up to 7 days. You can warm it up and use it in your next latte!
Serving Suggestions
I like to finish off my pumpkin latte with whipped cream or my homemade pumpkin whipped cream, and a dash of nutmeg or pumpkin pie spice. You can also drizzle some caramel sauce or chocolate syrup on top, or in the cup before pouring in your latte, for a little more indulgence. Enjoy it with fresh baked goods, like my pumpkin chocolate chip bread or pumpkin bars.
How to Make a Pumpkin Latte Step by Step
Brew the Espresso: Make ½ cup of espresso (or very strong coffee) according to the directions on the package. Make the Sauce: Prepare the sauce by combining 1 cup of pumpkin puree, ½ cup of cane sugar, ½ cup of water, 1 teaspoon of pumpkin pie spice, ¼ teaspoon of vanilla extract, and ⅛ teaspoon of ground ginger in a small saucepan. Simmer over medium heat for 10 minutes. Mix the Sauce and Espresso: Add one tablespoon of pumpkin sauce and espresso to your favorite mug. Froth the Milk: Pour ½ cup of cold milk into a microwavable jar, screw the lid on tight, and shake shake shake! In about 30 seconds your milk will be frothy and doubled in size. Remove the lid and place in the microwave for 30 seconds to warm the milk and set the froth. Keep an eye out for overflow while heating. Add the frothed milk to the espresso/pumpkin mixture and gently swirl. Top with whipped topping and a sprinkle of nutmeg.
