If there’s a better way to welcome fall than with a decadent Pumpkin Spice Latte, we can’t think of it. Ordering this special treat can get expensive, though, so learning to make it at home is a guilt-free, budget-friendly compromise you can make with yourself. Check out this special recipe for Pumpkin Spice Lattes from Chowhound editor Joey Skladany’s BASIC BITCHEN.
On a scale of one to “I want to punch you in the face,” I’m practically a broken jaw when it comes to how annoying I am about the arrival of fall. And nothing screams “fall” more than a pumpkin spice latte, despite the fact that its annual debut happens before we even have the chance to wipe off the sunscreen and dust off our old Uggs. Sure, that smirking green siren may make a decent one (she’s trademarked the term “PSL,” after all), but this homemade alternative with actual pumpkin puree will knock your hygge-friendly wool socks off. In fact, if you make it and aren’t 100 percent satisfied, then you’re definitely not the type to know where your locally sourced kale comes from, and I simply can’t relate.
PREP TIME: 5 minutes | COOK TIME: 5 minutes | TOTAL TIME: 10 minutes | YIELD: 2 drinks
For the Pumpkin Spice Blend
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 11/4 teaspoons ground allspice
- 11/4 teaspoons ground cloves
For the Sweetened Whipped Cream
- 1/2 cup heavy cream, chilled
- 1 tablespoon confectioners’ sugar
- 1/4 teaspoon vanilla extract
For the Lattes
- 2 tablespoons pure pumpkin puree
- 3 tablespoons granulated sugar
- 1 tablespoon vanilla extract
- 2 cups whole milk
- 1/4 to 1/3 cup freshly brewed espresso
1) First make the pumpkin spice blend: In a medium bowl, whisk the cinnamon, ginger, nutmeg, allspice, and cloves until combined. Transfer to an airtight container and set aside.
2) Next make the sweetened whipped cream: In a large bowl, whisk the cream, confectioners’ sugar, and vanilla until the cream holds soft peaks. Keep chilled until ready to use.
3) Make the lattes: In a small saucepan over medium heat, combine the pumpkin puree, ½ teaspoon of the pumpkin spice blend, and granulated sugar. Cook, stirring constantly, until heated through, about 2 minutes. Whisk in the vanilla and milk until fully combined and hot. Remove from the heat and transfer to a blender. Blend until frothed, 1 to 2 minutes.
4) Divide the espresso between two coffee mugs and add the frothed pumpkin mixture. If desired, top with a dollop of sweetened whipped cream and garnish with a sprinkle of additional pumpkin spice blend. Serve immediately.
Want more? For 100+ everyday recipes—from Nacho Average Nachos to Gossip-Worthy Sunday Pancakes—for the Basic Bitch in Your Life, pick up a copy of BASIC BITCHEN by Joey Skladany.
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Excerpted from Basic Bitchen by Joey Skladany. Copyright © 2020 by CBS Interactive Inc. Used by permission of the publisher. All rights reserved.
Photo by Davide Luciano from Basic Bitchen