Homemade Pumpkin Spice Latte

Make your own pumpkin spice latte at home — hot or iced. This simple recipe captures cozy fall flavors using pumpkin puree, warm spices, and a touch of sweetness. Perfect for mornings, afternoon pick-me-ups, or when you want the taste of a seasonal coffee shop drink without leaving the house.

Below you’ll find clear ingredient lists and step-by-step instructions for both HOT and ICED versions, plus tips for customization, storage, and ingredient substitutions.

HOT Latte

• 1/2 cup hot unsweetened almond milk or hot unsweetened coconut milk
• 1 tsp vanilla extract
• 1/4 tsp sweetener of choice (stevia, sugar, maple syrup, or honey)
• 1 cup freshly brewed hot coffee or strong espresso
• 1/2 tsp pumpkin pie spice (see spice blend below)
• 1/2 Tbsp all-natural pumpkin puree
• 1/2 scoop vanilla protein powder (optional)

Iced Pumpkin Latte

• 1/2 cup cold unsweetened almond milk or cold unsweetened coconut milk
• 1 tsp vanilla extract
• 1/4 tsp sweetener of choice (stevia, sugar, maple syrup, or honey)
• 1 cup chilled coffee or cold-brew coffee
• 1/2 tsp pumpkin pie spice (see spice blend below)
• 1/2 Tbsp all-natural pumpkin puree
• 1/2 scoop vanilla protein powder (optional)
• 1 cup ice (add more for a thicker, slushier texture)

Pumpkin Pie Spice Blend

Make your own pumpkin pie spice for a fresher flavor. Combine:

• 1/4 tsp ground cinnamon
• 1/8 tsp ground ginger
• 1/8 tsp ground nutmeg
• A small pinch of ground allspice or cloves (optional)

Instructions

HOT Latte:

1. Warm the milk in a small saucepan over low heat until hot but not boiling. Stir in the vanilla, sweetener, pumpkin puree, and pumpkin pie spice until smooth.
2. Pour the hot coffee into a blender with the milk mixture. Add the optional protein powder if using.
3. Blend on medium to high speed until frothy and well combined (about 20–30 seconds). If you prefer, use a milk frother or whisk instead of a blender.
4. Pour into a mug, taste and adjust sweetness or spice, and enjoy immediately.

ICED Latte:

1. Combine the cold milk, vanilla, sweetener, pumpkin puree, pumpkin pie spice, and optional protein powder in a blender.
2. Add the chilled coffee and ice. Blend until smooth and slushy, or pulse to keep some texture.
3. Taste and adjust sweetness or spice, then pour into a tall glass over additional ice if desired.

Tips and Variations

• Sweeteners: Adjust the amount and type of sweetener to taste. Maple syrup or brown sugar adds a richer, more autumnal flavor than neutral sweeteners.
• Dairy options: Use regular milk, oat milk, soy milk, or any plant-based milk. Oat milk tends to froth well and pairs nicely with pumpkin.
• Espresso vs. coffee: For a stronger coffee flavor, use a double shot of espresso in place of the brewed coffee.
• Whipped topping: For a café-style treat, top hot or iced lattes with a dollop of whipped cream and a dusting of cinnamon or pumpkin pie spice.
• Make it vegan: Use plant-based milk and a vegan sweetener to keep this recipe vegan-friendly.
• Protein boost: Adding a scoop of vanilla protein powder creates a more substantial drink suitable for a light breakfast or post-workout beverage.

Storage and Prep

Prepare the spice blend in bulk and store in an airtight container for easy use. Leftover latte is best consumed fresh, but you can refrigerate any unused iced latte for up to 24 hours and give it a quick stir or re-blend before serving. Do not freeze a milk-based latte, as texture and flavor will change.

Serving Suggestions

Serve hot lattes in warmed mugs to keep them cozy longer. Iced lattes look and taste best in a tall glass with plenty of ice. Garnish with a cinnamon stick or a light sprinkle of pumpkin pie spice for an inviting presentation.

Enjoy your homemade pumpkin spice latte—customize it to match your preferred sweetness, spice level, and milk choice. Cozy fall flavor is just minutes away.

❤Rachel