This creamy and frothy pumpkin spice latte with whipped cream and cinnamon is the ultimate cozy fall beverage!
….we all knew this was coming. Having a pumpkin spice latte recipe on this blog was inevitable! It wouldn’t be fall without this beloved beverage. In fact, this wouldn’t be a proper blog without having at least one pumpkin spice latte recipe for the fall time. (I actually have 2, you can find the vegan version here.) I kept you waiting for almost 3 years, but this fall I finally have a delicious decadent version for you here. Enjoy!
My idea for this pumpkin spice latte started when I planned on posting the recipe for my pumpkin spice butter. While there are a ton of delicious things you can make with pumpkin butter, a creamy latte is one of my absolute favourite!
Pumpkin Spice Butter
Why make the latte with pumpkin spice butter as opposed to canned pumpkin puree? The short answer is- flavour and texture. I noticed that using pumpkin spice butter created a more flavorful and delicious latte than just using ordinary pumpkin puree. It also helped with the texture because the spices are cooked into the butter, preventing them from sinking to the bottom of the latte when mixed with the milk. (If you have ever had a drink where the spices settled at the bottom, causing you to almost chock on the grainy residue, you’ll know why this is a big deal. ;))
Plus, pumpkin spice butter is delicious and can be used for a multitude of recipes so it’s a great thing to have on hand during the fall season.
I was a little hesitant to give a full recipe for a pumpkin spice latte, debating whether or not I should just make a recipe for the pumpkin milk and let my readers decide how much milk to use in their coffee. Everybody has a different sweet spot when it comes to the milk and coffee ratio. For example, my husband prefers his coffee strong, with only a splash of milk. I, on the other hand, drink my coffee like an 8 year old would – 8 parts milk to 1 part coffee and a lot of sweetener. Mr HBB never fails to make fun of this habit and calls my coffee drinks ‘liquid candy’.
For this recipe, I opted for a healthy middle. The latte still contains a lot of milk (it’s a latte after all) but you can still taste a good amount of coffee too. If you prefer your latte stronger, simply add less pumpkin milk.
Let’s be real, a proper pumpkin spice latte comes with decadent toppings. It’s not an ‘I’m watching my waistline’ kind of drink. A good amount of whipped cream and a sprinkle of ground cinnamon take the drink from great to amazing. And let’s not forget a drizzle of sweetened condensed milk or caramel. YUM! Additionally, you can also add a cinnamon stick as garnish.
If you want to have a very orange looking pumpkin spice latte, you can also add a few drops of orange food color to the milk when it’s heated. I added a small amount to mine to give it a more vibrant color. This is obviously completely optional and only relevant if you plan on serving the lattes in glass cups or mason jars.
What is your favourite fall beverage? Let me know in the comment section down below!
- 500ml whole milk (2 cups)
- 4 heaping tablespoons pumpkin spice butter
- 2 teaspoons sweetened condensed milk, or sugar
- 2 shots of hot espresso
- cinnamon sticks for garnishing
- whipped cream for garnishing
- sweetened condensed milk or caramel for garnishing
- ground cinnamon for garnishing
- In a medium saucepan, heat the milk, stirring frequently.
- Add the hot milk, pumpkin spice butter and condensed milk to a blender and blend until frothy.
- Add 1 shot of espresso to each glass and pour the hot pumpkin milk on top.
- Garnish with cinnamon sticks, whipped cream, condensed milk and ground cinnamon.