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If you’re craving a Pumpkin Spice Latte but want to skip the coffee shop, then this recipe is for you! This homemade Pumpkin Spice Latte is made using only real ingredients – espresso, real pumpkin, pumpkin pie spice, pure maple syrup, and vanilla extract. And if you want the classic whipped cream topping, then you can easily homemake it using heavy cream and a dash of pure maple syrup! This recipe is so cozy and gives you all the fall feels without using simple syrups, artificial flavors, or refined sweeteners. It’s easily customizable to your preference, so I know you’ll love this recipe!
Nutritional benefits of this recipe
- There’s no artificial flavoring, simple syrup, or refined sweeteners in this latte – just real food ingredients!
- Maple syrup is a natural sweetener that is the sap from maple trees. It’s lower glycemic than typical refined sugars, it’s super rich in minerals like manganese, zinc, calcium, and potassium, and it has antioxidants and fiber.
- Seven Weeks Coffee is mold-free, mycotoxin-free, and free of pesticides and other contaminants. It’s my favorite healthy coffee brand because they also are a pro-life company!
- Using milk and cream from grass-fed cows gives you a much purer, nutrient-dense product. The cows live a more natural, healthy lifestyle and therefore their milk products are going to be more nutrient dense and healthier. I’m all for sustainable and regenerative farming, and using grass-fed dairy is a great way to do that.
- Pumpkin pie spice has many nutrients from the cinnamon, nutmeg, cloves, etc. It helps keep blood sugar balanced, is rich in antioxidants, and not to mention delicious!
How to use raw milk in hot lattes
I buy grass-fed raw milk from a local farmer and it is incredible! Although steaming raw milk gets rid of some of the benefits, it won’t get rid of all of them as long as you don’t steam it too hot:
I stop steaming mine at about 120-130ºF, which keeps most of its benefits (you won’t be able to make latte art with this, but I’m totally fine with that). Milk does not truly begin pasteurizing until 145ºF, although some of the enzymes, some beneficial bacteria, and some heat-sensitive vitamins start deteriorating at about 104ºF. For the entire full benefits of raw milk, then it’s best to opt for an iced latte instead, but you can still get most of the benefits of raw milk with gentle heat; 120-130ºF makes a nice hot coffee but without complete loss of benefits.
Ingredients for Pumpkin Spice Latte
Espresso – I love using mold-free, mycotoxin-free, and organic coffee beans for my coffee. I’ve used Purity Coffee for a while but I have recently tried Seven Weeks coffee because it’s a pro-life company and they help women through their pregnancies. It’s just as delicious as Purity Coffee, but I love that I get to simultaneously support a pro-life company with Seven Weeks. I used their espresso beans for this recipe, and I use the De’Longhi espresso machine.
Milk – I always recommend grass-fed whole milk because it makes lattes perfectly creamy, supports good farms, and is nutrient-dense.
Pumpkin puree – this is 100% pumpkin puree, not pumpkin pie filling.
Pure maple syrup – I absolutely love using maple syrup to sweeten my coffees because it adds the most delicious flavor. But you can use coconut sugar instead if desired!
Pure vanilla extract – optional, you can omit if desired.
Pumpkin pie spice
Heavy cream – if you want to homemake the whipped cream topping.
How to make a Homemade Pumpkin Spice Latte
- Put the pumpkin puree, pure maple syrup, vanilla extract, and pumpkin pie spice into a mug.
- Brew a double shot of espresso and pour into the mug. Using a milk frother or whisk, combine all of the ingredients.
- Steam the milk and pour into the mug.
- To homemake whipped cream: Put the whipped cream and dash of maple syrup into a small, narrow glass (I use my small espresso mug for this!). Use a milk frother to blend for about 15-18 seconds until thickened but still pourable. Pour on top of the latte, sprinkle some pumpkin spice on top, and enjoy!
Other latte recipes I’ve created
Brown Butter Pumpkin Spice Latte
I hope you love this Pumpkin Spice Latte with Homemade Whipped Cream! Please be sure to leave a comment and a rating on the recipe card if you give this a try. I would love to hear from you!
PrintPumpkin Spice Latte with Homemade Whipped Cream
A real-ingredient Pumpkin Spice Latte! No artificial flavors, simple syrups, or refined sugars needed for this latte. Bring the coffee shop home, but even better!
- Prep Time: 8 minutes
- Total Time: 8 minutes
- Category: lattes, fall
- Method: espresso
- Cuisine: american
Ingredients
Double shot espresso
1 Tbsp pumpkin puree (optional)
1 – 1 1/2 Tbsp pure maple syrup
1/2 tsp vanilla extract
1/4 tsp pumpkin pie spice (or 1/8 if you like it light, especially if using less milk)
6–8 oz of milk
For homemade whipped cream:
2 – 2 1/2 Tbsp heavy cream
1/4 tsp pure maple syrup
Instructions
- Put the pumpkin puree, pure maple syrup, vanilla extract, and pumpkin pie spice into a mug.
- Brew a double shot of espresso and pour into the mug. Using a milk frother or whisk, combine all of the ingredients.
- Steam the milk and pour into the mug.
- To homemake whipped cream: Put the whipped cream and dash of maple syrup into a small, narrow glass (I use my small espresso mug for this!). Use a milk frother to blend for about 15-18 seconds until thickened but still pourable. Pour on top of the latte, sprinkle some pumpkin spice on top, and enjoy!
Equipment
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