Pumpkin Spice Latte Recipe: The Autumn Classic at Home
Key Takeaways
- Making a pumpkin spice base ahead of time lets you prepare the drink quickly each morning throughout the season
- The four spices in a classic PSL are cinnamon, ginger, nutmeg, and cloves
- Store-bought pumpkin spice syrup is a practical shortcut when you want the flavor without making the base
The pumpkin spice latte (PSL) is the drink that launched a thousand autumn café menus. First introduced by Starbucks in 2003, it has since become a global seasonal icon. Here is how to make a proper version at home — with a from-scratch base and a quick shortcut option.
Pumpkin Spice Latte Recipe: The Autumn Classic at Home
Ingredients
- Espresso2 shots (60ml)
- Pumpkin spice base (see below)2 tbsp
- Milk150ml
- Honey or sugar2 tsp (to taste)
- Whipped creamoptional
- Cinnamon powderto finish
Steps
- 1.材料を準備する
- 2.抽出する
- 3.仕上げて完成
What Makes a Pumpkin Spice Latte
A PSL is espresso + milk + pumpkin purée + a spice blend. The pumpkin adds body and a mild sweetness; the spices bring the warm, aromatic character that makes it feel like autumn in a cup.
Base Recipe
Ingredients (1 serving)
- Espresso: 2 shots (60ml)
- Pumpkin spice base (see below): 2 tbsp
- Milk: 150ml
- Honey or sugar: 2 tsp (to taste)
- Whipped cream: optional
- Cinnamon powder: to finish
Making the Pumpkin Spice Base
- Steamed pumpkin (skin removed): 100g
- Cinnamon: ½ tsp
- Ground ginger: ¼ tsp
- Nutmeg: a small pinch
- Ground cloves: a very small pinch
- Vanilla extract: a few drops
- Sugar or honey: 1 tbsp
Blend or mash together until smooth. Keeps refrigerated for 5 days.
Instructions
- Add 2 tbsp pumpkin spice base to the cup
- Pour in espresso and stir well
- Heat milk to around 65°C and steam or froth
- Pour milk over
- Top with whipped cream if desired, then dust with cinnamon
No milk frother: Pour warmed milk into a jar with a tight lid and shake vigorously for 30 seconds to create foam. Alternatively, warm milk poured directly also makes a perfectly good latte.
Iced Pumpkin Spice Latte
Works well even into early autumn when the weather is still warm.
Ingredients
- Espresso (cooled): 60ml
- Pumpkin spice base: 2 tbsp
- Milk: 150ml
- Ice: generously
- Cinnamon: to finish
Fill a glass with ice, add milk, then add the pumpkin base and espresso. Stir and dust with cinnamon.
Quick Version with Syrup
For when making the pumpkin base feels like too much effort:
| Step | Action |
|---|---|
| 1 | Pull espresso shot |
| 2 | Add 1–2 tbsp pumpkin spice syrup to the cup |
| 3 | Pour espresso over and stir |
| 4 | Pour in warmed milk |
| 5 | Dust with cinnamon |
Finding pumpkin purée: Canned pumpkin purée (Libby's is the most common brand) is available at import food stores. For the freshest flavor, steam and mash your own kabocha squash or butternut pumpkin — either works well in this recipe.
Summary
- Pumpkin spice base: Make a batch of pumpkin + 4-spice blend ahead of time for easy daily preparation
- The four spices: Cinnamon, ginger, nutmeg, and cloves
- Iced or hot: The same base works for both versions
- Quick option: Store-bought pumpkin spice syrup is a practical substitute
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