You don’t need to run out to Starbucks just for a pumpkin spice latte this fall—now you can save money AND calories by making them yourself with this fun salted caramel version!
Oh, hey. Remember me? The pumpkin-addict? I’m back again with more pumpkin-y glory to feed
my your addiction. On a Saturday no less.
And caramel. Salted caramel to be exact because well —> Pumpkin + salted caramel = Faceplant city.
Whoa, hey. No faceplanting into lattes now guys. You’ll burn your face and then you’ll probably hate me forever.
Disclaimer: It’s not my fault if you burn your tongue, cause you’re gulping so fast.
On a quick side-note here: HAPPY first day of November! One of my favorite months of the year, obv ’cause it’s almost Thanksgiving time! (my fav holiday) Stuff ‘yer face time in other words.
So pumpkin spice lattes. They’re pretty much the primo uno reason I hang out at Starbucks in the fall. Because let’s be honest here…on a chilly fall morning, a steaming cup of pumpkin-spiced espresso with piles of whipped cream on top sounds pretty dang good.—no matter the amount of calories.
Okay, okay, the calorie count of PSL’s DO kinda bother me sometimes. I’ll usually just tell me brain, WORTH IT. And that’s that.
That all changed the other day when I was CA-RAVING another PSL but didn’t feel like running to the coffee shop. After seeing Christina’s recipe, that sealed the deal: Homemade pumpkin spice lattes were SO happening.
They happened. And then they happened again. And again. And I’m currently sipping on one right now.
HOLY LATTES you guys. Let’s not beat around the bush anymore: These things are epic —->
Just because these lattes are lighter than the coffee shop-kind doesn’t mean we’re skimping on flavor. We’ve got full-on pumpkin ‘n’ spices, lots of vanilla flavor, and guys. SALTED CARAMEL. It makes everything tastier, without a doubt.
Let me make an important point here: Whipped cream on top of these lattes is NOT optional!! ‘Cause then you wouldn’t have any place to drizzle your salted caramel over and that would ultimately result in a mega-boring pumpkin spice latte.
And I would probably cry buckets for you. For realz.
My little siblings were pretty excited when they saw me piping mounds of whipped cream on these lattes and they were practically squealing by the time I started drizzling on the caramel.
It literally almost broke my heart, when I had to tell them that this was coffee and that they couldn’t have it.
Yes, you can give me the “Meanest Big Sister of the Year Award” but if you knew these kids you would understand.—Coffee would do veeeeery scary things to them.
Things I don’t even want to think about, let alone experience.
So I had to go somewhere private to drink my latte. Which probably wasn’t too bad of an idea since I ended up with a veeeeery attractive looking whipped cream-mustache by the time I was done.
Well played, Sarah. Well played…
Save some bucks and make your own pumpkin spice latte this fall. So easy, so cheap, so much healthier and so much TASTIER than Starbucks.
That’s a lot of pluses there, guys.
Plus, um. You get to have them year-round, not just 3 measly months. SCORE. 😀
- 2 tablespoons pumpkin puree
- 2 tablespoons maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1-1/2 cups milk
- 1 tablespoon vanilla extract
- 1-1/2 cups strong-brewed coffee, warm
- Whipped cream and caramel sauce for serving
- In a medium saucepan over medium-high heat, bring pumpkin, syrup, and spice to a low simmer. Slowly whisk in milk and vanilla. Bring mixture to a low simmer then remove from heat.
- Transfer milk mixture to a blender or food processor. Pulse several times until mixture is foamy and frothy.
- Divide hot coffee between 3 coffee cups. Pour hot milk mixture over coffee in each cup. Pipe whipped cream on top of hot coffee and drizzle with caramel sauce. Serve immediately
Slightly adapted from Dessert For Two.