Starbucks Pumpkin Spice Latte (Copycat)

"This is a copy cat recipe for Pumpkin spice Latte. Now you can have it all year around."
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
13mins
Ingredients:
5
Serves:
1
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ingredients

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directions

  • In a small saucepan, stir pumpkin puree into milk.
  • Add vanilla syrup and pumpkin pie spice.
  • Heat gently, continuing to stirring occasionally just until steaming and foam begins to appear.
  • Pour pumpkin flavored milk into a tall mug and pour espresso over.
  • Top with whip cream and a dash of pumpkin pie spice.
  • Note: If you like it slightly sweeter; add a bit of vanilla flavored coffee cream.

Questions & Replies

default avatar
  1. Margret W.
    By vanilla favor syrup do you mean syrup or like pancake syrup or coffee?
     
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Reviews

  1. sarara
    guys--i am pretty sure Starbucks does not use real pumpkin in their pumpkin spice latte- which probably accounts fpr the grainyness you are having. try leaving the pumkin out and just use the spices and vanilla--you are probably not going to be able to produce a flavor like pumpkin artificially--or you could strain it in cheesecloth.
     
  2. allenkaity
    Really all you need is a bottle of Monin pumpkin spice coffee syrup and some whipped cream to replicate the starbucks recipe without it getting grainy.
     
  3. Fantastical Sharing
    The taste of the latte was strange. It was almost like it had no taste if that makes sense.
     
  4. muncheechee
    Yum! I just had one of these at Starbucks today and couldn't wait to try to copy it. This is pretty close even though I had to make a few tweaks. I used double strength brewed coffee and vanilla extract splenda since I didn't have vanilla syrup. I bet it would be great with vanilla coffee creamer in place of the syrup. Just wish I had some whipped cream now!
     
  5. Lynne Fitz
    This is YUMMY! I used pumpkin I cooked up and pureed, rather than canned, specifically, a Cinderella Squash. But any of Pie Pumpkin, Acorn, Butternut or Hubbard would work.
     
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