Cozy Homemade Pumpkin Spice Latte with Vanilla Froth
Pumpkin Latte
A warm, spiced pumpkin latte topped with velvety vanilla froth—perfect for cozy mornings.
Nutrition (per serving)
This pumpkin latte is my go-to comfort sipper when the air turns cool — creamy milk, real pumpkin puree, and a snug blanket of pumpkin spice make each cup feel like a warm hug. It’s easy to make at home and tastes far better than anything you’ll buy from a chain: just a few pantry staples and a whisk or frother are all you need.
I love that this recipe balances real pumpkin flavor with just enough sweetness and vanilla to let the spices sing. It’s forgiving and adaptable — swap the milk, tune the sweetness, or make it decaf for evening coziness. Serve it in your favorite mug and enjoy the little ritual of frothing and topping with a cinnamon stick.
Ingredients
- Whole milk:1 1/2 cups
- Pumpkin puree:1/3 cup
- Freshly brewed espresso (or strong coffee):4 oz
- Brown sugar:2 tbsp
- Vanilla extract:1 tsp
- Pumpkin pie spice:1 tsp
- Ground cinnamon:1/4 tsp
- Salt:1 pinch
- Whipped cream (optional):2 tbsp
- Cinnamon stick (garnish, optional):2 pieces
Instructions
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Brew strong espresso or coffee and divide between two warmed mugs (about 4 oz total).
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In a small saucepan, whisk together milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla, cinnamon, and a pinch of salt.
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Heat the mixture over medium-low heat until steaming and just starting to simmer, whisking frequently so it becomes smooth and slightly frothy, about 3–4 minutes. Do not boil.
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If you have a milk frother, froth the pumpkin-milk mixture until light and airy. Or transfer to a blender and blend 10–15 seconds, or whisk vigorously by hand to create foam.
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Pour the hot pumpkin milk over the espresso in each mug, holding back the foam with a spoon, then spoon the froth on top.
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Top with a dollop of whipped cream if desired, sprinkle a little cinnamon, and garnish with a cinnamon stick. Serve immediately.
Tips & Notes
- Use whole milk for the creamiest texture; swap to oat milk for a dairy-free alternative that also froths well.
- Make a larger batch of pumpkin-spice base (pumpkin + spices + sugar) and refrigerate for up to 3 days to speed weekday mornings.
- If you don’t have a frother, vigorously shake the hot milk mixture in a lidded jar for 30 seconds or briefly blend for great foam.
- Adjust sweetness to taste—maple syrup or honey are lovely substitutes for brown sugar and deepen the flavor.
