My Pumpkin Spice Latte Recipe


It’s pretty simple and within a few days, you’ll have this down.


  • Hot Coffee (umm it is a coffee latte)
  • Pumpkin Spice Syrup (I recommend: No.21 Pumpkin Pie Latte Syrup)
  • Choice of Dairy (or non dairy). I use what I have – half&half, cream, skim — whatever you fancy.
  • Maple Syrup
  • Whipped Cream (optional)
  • Pumpkin Pie Spice

1) Brew your coffee as you normally would. My pot makes 10 oz individual cups.

2) While the coffee is still hot add 3-4 tablespoons of the Pumpkin Latte Syrup and mix until it dissolves.

3) In a small pot, heat up the dairy (or non-dairy) mixture of your choosing with 2-3 tablespoons of maple syrup on low heat (you’re aiming just to warm it up).  This mixture should be about 1/3 ratio to your coffee.  It also depends how frothy you want this.

4) I remove the pot from the stove and (VERY) carefully use an immersion blender to froth my warm dairy mixture.  Warning: this usually does splash around. If the mixture is too hot, you may need to leave it stand a little. Also make sure the pot is deep enough to avoid splashing.

5) Using a spoon to separate the froth, pour the dairy mixture into your coffee.  I usually spoon the frothy part on last and then either add whipped cream for an extra rich beverage or just sprinkle a little pumpkin pie spice on top. (Cinnamon and Nutmeg can be used in place — it’s basically the same thing).


*I plan to try out some variations of this recipe to make it iced or in frapp form.  Once I perfect it, I will share with you! I’ll also post photos.

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