If you caught my post on the early arrival of the Pumpkin Spice Latte (or PSL) then you know that Starbucks is rolling out the PSL early this year! I love the PSL but I can’t say I love the cost (or the 20 minute drive each way) associated with the daily trip to Starbucks during the fall. That’s why I wanted to share with you a really great recipe you can make at home. With just a few ingredients above what you have on hand you can make your own PSL at home! I’ve linked all the components and tools you’ll need below in the recipe for easy shopping.
If you love this recipe be sure to check out my latest creation: Bacon Whiskey Infused Maple Syrup. I’ve even put together a gorgeous DIY Christmas gift in a jar that will delight every person on your Christmas list! Be sure to check it out before you leave today!
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DIY Copy Cat Pumpkin Spice Latte Recipe
DIY Pumpkin Spice Simple Syrup
1/2 tsp Cloves
1/2 tsp Ginger
1 1/2 tsp Cinnamon
1 1/2 tsp Nutmeg
1 1/2 cup Water
1 1/2 cup Sugar
1/3 cup Pumpkin Puree
*NOTE: If you’re in a daily time pinch (like most of us) you can substitute the simple syrup recipe above for a pre-made simple syrup from Torani. I recommend the following substitutes:
Components for the Latte:
8 ounces of Milk
4 ounces of a strong coffee like the Starbucks French Roast
2 tbsp pumpkin spice latte syrup
Before I get into the directions let me just say that I really LOVE this milk frother. I loved it so much I bought one for every latte loving family member for Christmas this past year. It’s hard to find a tool/gift you’ll use daily for such a low price! It’s highly rated and I personally recommend it!
If you plan on making many PSLs this fall you can double, triple or quadruple the syrup recipe provided so that you have syrup on hand. The syrup keeps for about two weeks in the refrigerator. Now….let’s make that latte!
To Make the Pumpkin Spice Simple Syrup:
Combine the sugar and water in a small pot and simmer over medium-low heat. You’ll want to stir this mixture periodically until the sugar fully dissolves. After the sugar has fully dissolved, add all of the spices and the pumpkin puree. Continue to simmer this mixture on medium-low heat for 8-10 minutes, stirring often. Remove pot from heat and strain through the strainer. Allow the syrup to fully cool. Place in an air tight container and refrigerate.
To Make the Latte:
Heat 8 ounces of milk on the stove top or microwave for about a minute. Froth heated milk with the milk frother. Pour 2 tbsp of the previously made syrup in the bottom of a large mug. Pour the coffee and frothed milk on top of the syrup. Finish with as much whipped cream as you like and a dusting of pumpkin pie spice.
I hope you enjoyed this recipe! If you love this recipe be sure to check out my latest creation: Bacon Whiskey Infused Maple Syrup. I’ve even put together a gorgeous DIY Christmas gift in a jar that will delight every person on your Christmas list! Be sure to check it out before you leave today!
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P.S. DON’T FORGET TO PIN THIS FOR LATER!
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