Best Ever Homemade Pumpkin Spice Latte Recipe

(I am pleased to share this guest post by Anna from Girl With Blog.  Now if I could just figure out how to get her into my kitchen to make this for me, then I would be even more pleased!)

When I was pregnant with The Boy, there weren’t many things I didn’t want to eat.  The only thing that made me sick (food-wise) was coffee.  I know!!  It was such a bummer, because I loooooove my java.  But straight coffee – the taste and scent – made me super ill.  However, I found that coffee in some forms was ok.  Most of those forms were a tiny amount of coffee and a huge amount of milk and syrup and fat.   =) How did I discover this? In early September, it arrived: the Pumpkin Spice Latte at Starbucks.  I ordered a small one (from the drive-thru, so I didn’t have to smell it), took a deep breath, and sipped.

Glory.  Still good.

The pumpkin spice latte is my favorite specialty drink from a coffee shop, but it’s full of junk.  According to this post, ingredients include:

Sugar, Condensed Nonfat Milk, Sweetened Condensed Nonfat Milk, Annatto (E160b, Colour), Natural and Artificial Flavours, Caramel Colour (E150D), Salt, Potassium Sorbate (E202, a preservative).

Much junk.  OK for an occasional treat, but for those of us who want one more than occasionally, not good.  So a few years ago I set out in search of a homemade version that came close.

I found one!  It does have a lot of ingredients, and it’s not super fast to make, but it tastes a LOT like the *bucks one.  It’s really, really good!  With that, here is the recipe:

Homemade Pumpkin Spice Latte
makes two servings

1 Tbs. pumpkin puree
1 C milk
1/2 Tbs. brown sugar (packed and leveled)
1/4 tsp. cinnamon
1/8 tsp. nutmeg (+ a pinch for dusting later)
1/8 tsp. ground cloves
1/2 tsp. vanilla extract
2 cups strong coffee (you could use a shot or two of espresso instead)
4 tbs  creamer (I use original liquid Coffeemate)
4 to 8 tsp of granulated sugar
whipped cream

Begin brewing coffee.

In a blender, puree the milk, pumpkin, cinnamon, nutmeg, cloves, brown sugar and vanilla.  Pour into a small saucepan and cook over low heat until the milk is warm and starting to froth (about 4-5 minutes).  Remove the pan from heat.

For each serving: Pour 1/2 cup of the ‘pumpkin milk’ into a mug.  Add 2 generous tablespoons of creamer.  Heat in the microwave 30 seconds, then add 1 cup of coffee.  Add 2-4 tablespoons of sugar (depending on how sweet you like it).  Top off with more ‘pumpkin milk’ (to taste), whipped cream and a sprinkle of nutmeg.  Drink immediately.

Let me know how you like it!

-anna
{girl with blog}

Anna writes with simple honesty about the joys & struggles of faith, motherhood and the everyday at www.girlwithblog.com.  She is a work at home mom to Sam (who will turn one in December) and wife to Husby.  In addition to blogging, Anna is a social media coach for ministries and churches, and the community manager for Vibrant Faith Ministries.  Connect with Anna on Facebook, Twitter and Pinterest!