Sip and savor the classic, cozy fall drink with coffee, spice, and everything nice.
In college, my go-to coffee was the pumpkin spice latte. Yeah, I was one of those “PSL” girls who would take a selfie with their mug in front of some colorful foliage. But there’s good reason for why the pumpkin spice latte has become such a sensation, and it’s not just Starbucks’ clever marketing.
The unique harmony of freshly brewed coffee, foamy milk, warm spices, and vanilla is both nostalgic and refined. It takes one of the best holiday desserts from childhood and turns it into an elevated brew topped with whipped cream and cinnamon. (Are you drooling yet? I am!)
Rumor has it that many coffee shops don’t include actual pumpkin in their drinks, but this homemade version does, and it’s by far the best way to serve it. One sip of this dreamy drink will make you question why you ever went to a cafe in the first place! Who doesn’t love being able to cozy up with a coffee in your pajamas?
Obviously, the pumpkin spice latte was made for fall, but you can enjoy it throughout the winter season! As a vibrant companion to the chai latte, this coffee is rich and authentic, with just the right amount of sweet and spice. When it gets cold out, whip yourself up this warm pumpkin pie in a mug.
Is Pumpkin Spice Latte Healthy?
I wouldn’t call this drink “healthy,” since it’s full of caffeine and sugar. It is, however, naturally sweetened with maple syrup, which some people claim to be better than refined sugar or artificial sweeteners. (It also gives it a richer flavor!) If you need to cut out caffeine, feel free to use decaf coffee or rooibos tea instead. To make it vegan, use oat or cashew milk and whipped coconut cream. This recipe is naturally gluten-free.
A Brief History of Pumpkin Spice
Although Starbucks first developed its famous “PSL” in 2003, pumpkin spice has been around for much longer. With roots in colonial America, pumpkin pie spice is a medley of cinnamon, nutmeg, ginger, allspice, and cloves. It’s an earthy and sweet blend that shares some of the same spices we put into gingerbread, so it’s no surprise that these flavors come out strong during winter holidays. Supposedly, the first pumpkin pies in the 1600s were simply hollowed-out pumpkins baked with spice, milk, and honey. For someone whose favorite part of the pie is the crust, this seems crazy, but I’m thinking of doing it like this for Thanksgiving this year…
INGREDIENTS
- 1/2 cup strong hot coffee (or 2 shots espresso)
- 1 cup milk (any kind, such as almond, oat, or regular)
- 2 tablespoons pumpkin purée
- 1/2 tablespoon maple syrup, to taste
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Whipped cream (optional, for garnish)
INSTRUCTIONS
Brew
Prepare your espresso or coffee.
Heat
Combine and heat the milk mixture with spices.
Serve
Mix coffee with milk mixture, add toppings if desired.
Devour!
How to Make Ahead and Store
This recipe is meant to be made and enjoyed on the same day. Once the drink is made, it doesn’t last long, especially if you’ve already added whipped cream. So savor it while it’s hot and fresh.
Serving Suggestions
When choosing a snack or breakfast to serve with your latte, make sure it’s something simple and sweet so as not to overpower or clash with the drink. For example, try Soft Scrambled Eggs, or Vegan Pumpkin Pancakes.
You might also enjoy Baked Pumpkin French Toast Casserole, Paleo Cinnamon Toast Crunch, or Vegan Chocolate Overnight Oats. All of these have similar or complementary flavors that will make the PSL shine even brighter!
Ingredients
- 1/2 cup strong hot coffee or 2 shots espresso
- 1 cup milk any kind, such as almond, oat, or regular
- 2 tablespoons pumpkin purée
- 1/2 tablespoon maple syrup to taste
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Whipped cream optional, for garnish
Instructions
- Brew 2 shots of espresso or 1/2 cup of strong coffee.
- In a saucepan, combine milk, pumpkin purée, maple syrup, pumpkin pie spice, and vanilla extract. Heat the mixture over medium heat, stirring frequently, until hot but not boiling.
- Pour the brewed espresso into a large mug. Add the hot pumpkin-spice milk mixture. Stir to combine thoroughly. Optionally, top with whipped cream and a sprinkle of pumpkin pie spice.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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