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+ servings

Pumpkin Spice Latte

Author: Jee Choe
Decadent pumpkin spice latte made with pumpkin spice syrup from scratch.
5 from 3 votes
Prep Time 10 mins
Total Time 10 mins
Course Drinks
Yield1 serving


Pumpkin Spice Latte

Pumpkin Spice Cream Topping

  • ¼ cup heavy cream
  • 1 tablespoon pumpkin spice syrup


  • Make pumpkin spice cream topping.
    Use a handheld milk frother to whisk together pumpkin spice syrup and heavy cream. Set aside.
    The cream topping can be made ahead of time and kept in the refrigerator for 2 days in an airtight container. Give it a stir to fluff it back up.
  • Froth milk.
    Bring milk to a simmer on the stovetop, making sure it doesn't come to a boil since it can easily burn, or microwave it for 30 seconds. Pour heated milk into a French press, put the lid on, and move the plunger up and down, making sure to hold down the lid. Or, heat and froth milk at the same time using an electric milk frother. If you have an espresso machine, froth milk using the steam wand.
  • Assemble drink.
    Into a cup of coffee, stir in frothed milk and pumpkin spice syrup. Top with pumpkin spice cream topping. Garnish with a dusting of ground cinnamon and a cinnamon stick.


TO MAKE STRONG COFFEE: Use 2-3 tablespoons of ground coffee to brew a strong cup in a coffee machine. If using an espresso machine, pull 2 shots of espresso and add hot water to get 1 cup. If using a Nespresso or Keurig machine, use 1 pod of capsule to make 1 cup of coffee.
TO MAKE WITH ESPRESSO: Use 2 shots of espresso and 3/4 cup milk instead of 1/4 cup.


Calories: 416 | Carbohydrates: 52g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 88mg | Sodium: 89mg | Potassium: 241mg | Fiber: 2g | Sugar: 47g | Vitamin A: 973IU | Calcium: 143mg | Iron: 2mg
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