Skip the Coffee Shop: Make Your Own Healthy Pumpkin Spice Latte at Home

It will save you money and calories

Image by Pexels from Pixabay

The pumpkin spice latte. Whether you love it or you love to hate it, it’s the epitome of fall. Its arrival in the coffee shops means autumn is here. When the weather grows crisp, and the leaves turn colors, you can usually find me in a cozy sweater headed to Starbucks for my pumpkin spice latte fix.

But this year is different. This fall, we’re still in a pandemic. And just like the spring and just like the summer, I’m sticking close to home these days. But that doesn’t mean I have to give up my favorite fall treat.

The benefits of making your own coffee beverage mean that you control the ingredients. You know exactly how many calories are in it. And you’ll spend a lot less money than you would at your local coffee shop.

I wanted a pumpkin spice latte without leaving my house. So, I did some searching, and I found the RecipeGirl Blog. My recipe is based on her Pumpkin Spice Latte. It’s pretty similar. I only changed it up a bit.

Time to get technical

Before you tell me in the comments, I know this recipe is not a true latte. Lattes are made with espresso and steamed milk, usually with a ratio of one part espresso to three parts milk.

Technically, what we’re making here is a cafe au lait. The main difference is a cafe au lait is made with drip coffee, not espresso. And the ratio of coffee to milk is one to one.

Now that we’ve got the technical business out of the way, on to the recipe.

Homemade Pumpkin Spice Latte Recipe

This recipe makes a 16-ounce beverage, which is the same size as a Starbucks Grande.

Ingredients

• 8 ounces milk (dairy or nondairy)
• 2 tablespoons pumpkin puree (This is pure pumpkin puree. Do not use pumpkin pie filling.)
• 1 teaspoon brown sugar
• 1 teaspoon white sugar
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ginger
• 8 ounces drip coffee
• whipped cream topping (optional)

Directions

1. Whisk the milk, pumpkin puree, sugar, and spices into a microwave-proof bowl. Heat in the microwave until the milk gets steamy and frothy. Watch closely, as it will boil over quickly. You can also heat this on the stovetop.
2. Whisk again, making sure the pumpkin, spices, and sugars are well combined.
3. Pour your pumpkin milk mixture into a tall mug that can hold a 16-ounce beverage. I used my reusable Starbucks travel mug from last Christmas for authenticity.
4. Pour 8 ounces of drip coffee into your mug. Or you can brew a cup from your Keurig directly into your drink. Select the 8-ounce option and be sure your mug is large enough that it will not overflow.
5. Stir. Add more sugar if you like it sweeter.
6. Top with whipped cream and a sprinkle of cinnamon. This step is optional. If you use Reddi-Whip, it’s only 15 calories per serving. Completely worth it, in my opinion.

Photo by author (My apologies. I’m not a food blogger. This is the best picture I could get. I know the Christmas cup does not go with the little pumpkins. And who knew the whipped cream would melt so quickly?)

Nutritional Content

According to their website, a Starbucks Grande (16 ounces) Pumpkin Spice Latte with 2% milk and topped with whipped cream has 380 calories and 14 grams of fat.

Our homemade 16-ounce pumpkin spice latte (with 2% milk and whipped topping) has only 184 calories and 6 grams of fat. If you use skim milk and skip the whipped topping, you can get it down to 129 calories.

Additional Notes

1. If you want it vegan, use plant-based milk like almond, cashew, coconut, or soy. You don’t even have to give up the whipped topping. Whip up some canned coconut milk for a tasty whipped cream alternative.
2. Want a vanilla latte? Leave out the pumpkin puree and spices.
3. Make it an almond latte by leaving out the pumpkin and substituting the vanilla for almond extract.
4. Save your pumpkin puree. Opening up an entire can of pumpkin puree just to use 2 tablespoons is wasteful. You can either use the rest for another recipe. Or store it in ice cube trays in the freezer. Each square makes one ounce. Pull it out and drop one frozen square into the milk before heating. Be sure to whisk well after it’s melted.

If there’s a lesson to be learned from living through a pandemic, it’s that we are much more self-sufficient than we gave ourselves credit for. From sourdough bread to pumpkin spice lattes, it’s easier to make things at home than we realized as we were rushing from activity to activity.

Give it a try, this pumpkin spice latte is just as satisfying, and as tasty, as the one you get from your favorite coffee shop.