Pumpkin Spice Latte

Why You’ll Love This Recipe

This pumpkin spice latte is creamy, aromatic, and perfectly balanced with pumpkin and spice. It’s easy to make at home, customizable to your sweetness and strength preferences, and can be enjoyed hot or iced. Whether you’re savoring it on a chilly morning or as an afternoon pick-me-up, it brings all the flavors of autumn to your cup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups whole milk (or substitute the same amount non-dairy)
2 tablespoons pumpkin puree
1-3 tablespoons sugar, optional, amount to taste
1 tablespoon vanilla extract
½ teaspoon pumpkin spice mix, plus more for sprinkling on top after adding cream/foam topping
½ cup hot, fresh, dark roast coffee or espresso
Reddi-wip® Barista Nitro (if having iced) or Reddi-wip® Barista Sweet Foam (if having hot)
ice, if serving cold
cinnamon sticks, optional, for serving/garnishing

Directions

1. In a small saucepan over medium heat, whisk together the milk, pumpkin puree, and sugar until hot but not boiling.
2. Remove from heat and stir in vanilla extract and pumpkin spice mix.
3. ½ cup of strong dark roast coffee or espresso.
4. Pour the hot coffee into a mug or tall glass.
5. Add the pumpkin-spiced milk mixture and stir to combine.
6. If serving hot, top with Reddi-wip® Barista Sweet Foam and a sprinkle of pumpkin spice.
7. If serving iced, fill a tall glass with ice, pour in the coffee and milk mixture, then top with Reddi-wip® Barista Nitro and a dash of pumpkin spice.
8. Garnish with cinnamon sticks if desired and serve immediately.

Servings and timing

This recipe makes 2 servings.
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

Variations

• Use almond milk, oat milk, or soy milk for a dairy-free option.
• Add a tablespoon of maple syrup instead of sugar for a richer sweetness.
• For an extra-strong version, use espresso instead of brewed coffee.
• Blend with ice for a pumpkin spice frappé-style drink.
• Add whipped cream instead of foam for a classic topping.

Storage/Reheating

The pumpkin spice milk mixture can be made in advance and stored in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave before mixing with fresh coffee. For iced versions, keep the mixture chilled and assemble just before serving.

FAQs

Can I make this without pumpkin puree?

Yes, but the pumpkin puree gives the drink its signature flavor. You can increase the spices if skipping the pumpkin.

What kind of coffee works best?

A dark roast coffee or espresso provides the bold flavor that balances the sweetness.

Can I make it sugar-free?

Yes, simply omit the sugar or use a sugar substitute like stevia or monk fruit.

How do I make pumpkin spice mix at home?

Combine cinnamon, nutmeg, ginger, and cloves for an easy homemade pumpkin spice blend.

Can I make a large batch for guests?

Yes, scale up the recipe and keep the milk mixture warm in a slow cooker for serving.

Do I need Reddi-wip foam for the recipe?

No, it’s optional. You can top with regular whipped cream or skip the topping altogether.

What’s the best non-dairy milk for frothing?

Oat milk and barista-style almond milk froth the best.

Can I make this drink vegan?

Yes, use plant-based milk and a vegan whipped topping or foam.

How can I make it extra creamy?

Use half-and-half or heavy cream in place of milk for a richer latte.

Conclusion

The pumpkin spice latte is a seasonal classic that’s easy to recreate at home. With warm spices, creamy milk, real pumpkin, and rich coffee, it delivers all the cozy flavors of fall in every sip. Whether served hot or iced, it’s the perfect way to enjoy autumn in a cup.

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