Have you been dreaming of a homemade pumpkin spice latte? Here is the recipe

Fun fact, the drink initially marketed in 2003 by Starbucks did not contain squash, but coffee, milk and pumpkin spice. The orange color that made the pumpkin spice latte so successful was obtained thanks to additives. It was only in 2015 that the company developed a new recipe to include “pumpkin spice sauce”, at the same time removing artificial colorings.

Since its release, the pumpkin spice latte has been one of the brand’s best-selling seasonal drinks. It must be said that for Americans, the squash is the very emblem of autumn. And who could blame them? With its sweet flavor and orange color, it immediately inspires us with autumn and comfort. This is undoubtedly the reason why the pumpkin spice latte has appealed well beyond the United States borders.

How to make a pumpkin spice latte like at Starbucks?

Cheaper, healthier, but just as delicious, or simply to not have to leave the house, there are a thousand reasons to make your own pumpkin spice latte at home. You will see that it is not difficult.

What is pumpkin spice?

Originally from the United States, the pumpkin spice blend consists of cinnamon, nutmeg, ginger, and cloves. Allspice, also called allspice because it develops aromas of cinnamon, cloves, nutmeg and pepper once crushed, is sometimes added in addition. This mixture is notably used in the pumpkin pie recipe, but can be used in many savory and sweet recipes.
The word “pumkpin spice” also made its entry into the American Merriam-Webstera dictionary in August 2022.

Not to be confused with gingerbread mix (cinnamon, star anise, cloves, coriander seeds, anise, ginger and nutmeg) or Chinese five spice mix (Sichuan pepper, star anise, cinnamon, cloves, fennel).

Pumpkin syrup or puree?

When it comes to pumpkin lattes, two recipes go head-to-head. The first is made with pumpkin syrup, while the second is prepared with spiced pumpkin puree. The result is a little less sweet, but also thicker. Either one is not better than the other, it all depends on your preferences. If in doubt, we encourage you to test both versions.

The recipe for squash syrup

• 200 g of squash (butternut, pumpkin, pumpkin, etc.)
• 2 tbsp. pumpkin spice
• 240 g of sugar
• 160 g of water
• 1 vanilla pod

Peel the squash, then cut it into large cubes.
Cook the diced squash for 20 minutes in a pan of boiling water. Drain, then blend to obtain a smooth puree.
In a saucepan, combine the pumpkin puree, spices, water, sugar and vanilla seeds. Reduce over medium heat for 10 minutes to give the spices time to infuse. Mix regularly.
Remove the pan from the heat and filter the syrup with cheesecloth.
Pour into a sterilized glass bottle and let cool.

You can keep the bottle for about a month in the refrigerator.

The recipe for squash puree

• 200 g of squash flesh (butternut, squash, pumpkin, etc.)
• 2 tbsp. pumpkin spice
• 1 tbsp. tablespoon of sugar or maple syrup
• 1 vanilla pod

Peel the squash, then cut it into large cubes.
Cook the diced squash for 20 minutes in a pan of boiling water. Drain, then mix with the spices, sugar and vanilla seeds to obtain a smooth puree. Filter with cheesecloth.

You can keep the puree for 3 days in the refrigerator.

Pumpkin spice latte recipe

For 1 cup

• 2 espressos
• 1 tbsp. tablespoon of syrup or 2 tbsp. tablespoon of pumpkin puree
• 100 ml of whole milk

In a mug or large cup, pour the espressos, syrup or puree, then the milk.
For even more deliciousness, cover the drink with whipped cream and sprinkle with pumpkin spice.

Is the weather bad this weekend? This is the perfect opportunity to comfort yourself with a pumpkin spice latte recipe. To enjoy in front of your favorite series under a blanket.