Starbucks Pumpkin Spice Latte (Printer-Friendly)
A cozy blend of espresso, pumpkin, spices, and milk with whipped cream on top.
# List of Ingredients:
→ Coffee
01 -
2 shots freshly brewed espresso (approximately 2 fl oz)
→ Milk
02 -
1 1/2 cups whole milk or milk of choice (12 fl oz)
→ Pumpkin Syrup
03 -
2 tablespoons pumpkin puree (not pumpkin pie filling)
04 -
2 tablespoons packed brown sugar
05 -
1 tablespoon granulated sugar
06 -
1/2 teaspoon pumpkin pie spice, plus extra for dusting
07 -
1/2 teaspoon pure vanilla extract
08 -
2 tablespoons water
09 -
Pinch of fine sea salt
10 -
1/2 teaspoon cornstarch mixed with 1 tablespoon cold water (optional for thickening)
→ Garnish
11 -
Whipped cream for topping
# Preparation Steps:
01 -
Brew 2 shots (about 2 fl oz) of espresso or prepare very strong coffee; keep hot for mixing.
02 -
Combine pumpkin puree, packed brown sugar, granulated sugar, pumpkin pie spice, water, and salt in a small saucepan. Heat over medium, stirring until sugar dissolves and mixture reaches a gentle simmer, about 2 to 3 minutes.
03 -
If thicker syrup is desired, stir cornstarch slurry into simmering mixture. Cook for another minute until slightly thickened. Remove from heat and stir in vanilla extract.
04 -
Warm milk on stove or in microwave until steaming but not boiling. Froth milk using a milk frother, sealed jar (shaken vigorously), or blender for 20 seconds if foam is preferred.
05 -
Pour hot espresso into mug. Add pumpkin syrup to taste, stirring well to dissolve completely.
06 -
Pour warmed milk into mug while holding back foam with a spoon, then spoon foam on top for texture. Pour slowly for a layered crema if desired.
07 -
Top with a generous swirl of whipped cream and dust with extra pumpkin pie spice. Adjust sweetness with additional brown sugar if preferred. Serve immediately.
# Additional Suggestions:
01 -
Store leftover pumpkin syrup in a sealed jar in the refrigerator for up to one week; reheat gently before use.
02 -
Warm milk without boiling to avoid scalding and preserve flavor.