How to Make a Pumpkin Spice Latte At Home
October 11, 2012
½ cup milk
½ cup coffee
3 tablespoons pumpkin purée
2 tablespoons agave nectar (more to sweeten)
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
We recreated the PSL using nonfat milk, whole milk, and even half-and-half. You’ll find that the nonfat milk won’t create as much froth and bubbles as whole milk and half-and-half, but it will definitely cut back on the calories and fat.
For our PSL, we used a 1:1 ratio of milk to coffee; if you like more a milkier, pumpkin-y taste to your coffee, feel free to add more or less milk. Either way, it’s best to use a strongly brewed cup of joe for your PSL — otherwise, you might as well be drinking a steamer.
It wouldnt be a Pumpkin Spice Latte without it, right?
For a lower-cal sweetener, we went with light agave nectar to sweeten our drink; and no drink would be complete without a splash of vanilla.
Add pumpkin purée, milk, and agave nectar to a small pot over medium heat and whisk quickly for about 5 minutes. Add in pumpkin pie spices and vanilla, and continue to whisk. Your spices may not totally dissolve into the milk; if you prefer a smoother texture, use less of the spices, or add it them at the end.
If you have less time on your hands, Recipe Girl recommends putting your concoction in the microwave for bubbling, frothy milk in less than 2 minutes. If you want to get really fancy, Averie of Averie Cooks puts her milk into a blender to make it frothy.
Once the milk is frothy and bubbling, add it to your mug. Pour in the coffee on top, and you’re good to go.
Of course, there’s always the option to add whipped cream and more spices on top for an extra pumpkin-y drink. After all, we like the taste of pumpkin. With our version, you’ll get that true pumpkin taste without the syrups and sweeteners.