In this video tutorial we show you how to make a Homemade Pumpkin Spice Latte. It’s the perfect beverage for a cool Fall day.
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Three years in, the PSL fad is still going strong. I’m definitely a fan of it and will pretty much buy anything that has “pumpkin spice” written on the label. Yogurt, cookies, bread . . . anything- I’ll buy it! I love coffee, but I’m not a coffee making connoisseur. I have a Keurig because it’s easy and fast, and when I had a traditional coffee maker, I would drink the whole pot. That usually wasn’t a good idea a couple of hours later.
To make a homemade pumpkin spice latte I thought that I would need an espresso maker, so I spent a while researching a dreaming up ways to con Paul into buying me one for “business reasons”. Unfortunately for my quest to fill up my counter space with appliances, but thankfully for Paul’s pocket book, there is an awesome easy hack and you don’t need a special espresso machine. Are you ready for it? You better sit down as it’s that big.
Don’t press the big cup size on the Keurig! Use the smallest one. Mind blown.
I’ll give you a moment to recover from that news.
Straining the pumpkin syrup through a sieve or through cheesecloth is also important to the recipe as it prevents any thickness or chunkiness in the latte. I also found that there is a difference between using regular pumpkin puree and pumpkin pie filling. The filling seems to be thinner, and better suited for the drinks. When straining pureed pumpkin, most of it was caught in the sieve, but with the pie filling, it’s already thin enough to be perfect for a PSL.
Homemade Pumpkin Spice Latte
- 1 can pumpkin pie filling (540 mL)
- 1 can sweetened condensed milk (300 mL)
- Pumpkin Pie spice
- 6-8 oz freshly brewed coffee or espresso
- Milk (of your choice)
- Combine pumpkin pie filling and evaporated milk in a medium bowl. Stir until combined.
- Add 1-2 teaspoons of pumpkin pie spice and mix in.
- Brew desired coffee in a mug.
- In a small pour-able container, measure out 1/4 cup of pumpkin pie syrup, and mix together with and equal portion of milk. Place in the microwave (or use the milk steamer on an espresso machine) and heat until hot.
- Pour the pumpkin syrup into the cup of coffee through a fine strainer or cheesecloth. Stir with a spoon.
- Top with whipped cream and additional pumpkin pie spice or cinnamon if desired.
- Pumpkin pie syrup can keep in a sealed container in the fridge for up to 2 weeks. Latte is best enjoyed hot.