This fall I wanted to create my own pumpkin spice latte recipe. Last year I bought a ton of lattes from Starbucks, so this is my year to create my own version of a beloved fall latte. I wanted to try one that was a tad on the healthier side with fewer syrup-based ingredients. The secret that I found to make a pumpkin spice latte without the flavored syrup, is to season your pumpkin puree. The puree can taste quite earthy when used straight out of the can, so I found that giving it a bit of spice and maple syrup makes all of the difference.
Joel doesn’t drink a lot of coffee, but even he says this pumpkin spice latte tastes like fall in a cup.
You can use any milk that you choose. I use either regular whole milk or oat milk. This is the perfect cozy beverage if you are wanting to get into the fall spirit. Pair this with soft jazz classics and a soothing fall candle with a good book in hand. There, I’ve made your fall dreams come true.
What if I don’t have pumpkin pie spice? You can easily make pumpkin pie spice with the following ingredients! 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg, a pinch of ground cloves, a pinch of ground ginger, and a pinch of allspice.
What if I don’t have an espresso machine? That’s fine because neither do I! I use a Moka Pot and outline exactly how to make deliciously strong coffee using a Moka pot in the directions found in this recipe. If you do have an espresso machine, make the espresso as you normally would with your machine then follow the remaining instructions from there.
- Quality dark coffee or espresso – I use Black Cat by Intelligentsia
- 1/2 cup choice of milk
- Pumpkin Pie Spice
- Ground Cinnamon
- Coffee grinder
- Moka Pot
- Frothing wand
- Small pan to steam the milk
- Milk pitcher (optional)
- Mug of choice
Tips For Using a Moka Pot to Make Your Pumpkin Spice Latte:
1. Use fresh coffee beans and grind them before each cup if you don’t make them every day.2. Use warm water when filling the bottom pot of your Moka Pot. There is debate about this and it seems like an extra step, but giving your Moka Pot additional help with the water temperature allows it to make your espresso without having to “cook” the coffee creating a bitter taste. I tried it both ways and I prefer the warm water method. I actually bring a pot of water to a boil and use that when adding water to the Moka Pot.
3. Be sure to properly clean your Moka Pot with hot water and no soap. You do not want any leftover espresso or coffee grinds left in the machine as it can create a build-up causing a bitter taste in your next cup.
For more delicious latte recipes, read my post about making an everyday homemade latte without an espresso machine.
- Pure Maple Syrup
- Pumpkin Pie Spice
- Brewed Espresso
- Pumpkin Puree - NOT pumpkin pie filling
- Pure vanilla extract
- Ground Cinnamon
- Milk of choice
- Use fresh coffee beans and grind them with a coffee grinder until they are smooth, but not too fine. You will want a slightly coarser grind than that used for making espresso with a machine.
- Warm about a cup of water over the stove until it is barely boiling. You can use warm water from the sink and skip boiling if needed. The reason for using hot water is to try to get the espresso powder as hot as possible in a short amount of time without burning it. The longer it heats up over the stove, the more you risk a bitter flavor.
- Pour your water into the bottom of the Moka Pot until it is leveled just under the "screw" or pressure valve.
- Grab your espresso basket that looks like a filter and spoon in your slightly coarsely ground espresso beans. Level it off with your finger without packing it down. You do not want to tamper the grounds for a Moka Pot as you would with an espresso machine.
- Place the basket into the Moka Pot.
- Screw on the top pour canister and be careful not to touch the Moka Pot with your bare hands if you did use hot water. The pot heats up quickly.
- Bring your pot to a boil over medium-high heat. I place mine on heat setting 6, but every stove varies. I have an electric stove, not gas.
- Bring 1/2 cup of milk to a simmer over medium-low heat while you wait for your espresso.
- Remove the pumpkin puree from the can and place it into a bowl. Add 2 tablespoons of maple syrup plus 1 teaspoon of pumpkin pie spice. Whisk to combine then set aside.
- Once the Moka Pot is spitting liquid, wait for the gurgling sound and then remove it from the heat. Leave it for another 30 seconds to continue brewing. This will create an espresso "shot", so you don't want the entire canister to fill up and water down the flavor.
- In a small pot over the stove on low, add 2 tablespoons of the seasoned pumpkin puree, 1/2 teaspoon of pumpkin pie spice, 1/2 teaspoon of vanilla extract, and 1 tablespoon of maple syrup. Pour in your espresso once it has finished brewing. Allow the mix to melt on medium-low heat. Stir to make sure the pumpkin has melted completely. Slowly pour into your mug of choice.
- Once your milk is steaming over the stove, either pour it into a frother pitcher or leave it in the pan. I prefer a frothing pitcher because it allows me to froth the milk more easily and make a cuter latte, but a pan works just as great if you don't care about practicing latte art
- Using a frothing wand, place it into the milk then turn it on and allow it to froth your milk for thirty seconds to one minute.
- When the milk has doubled in size and foamed, slowly pour it into your espresso working in a back and forth motion with your pan/pitcher.
- Dust the top of your latte with cinnamon and enjoy!