Copycat Starbucks Pumpkin Spice Latte

5 from 1 vote

A copycat Starbucks pumpkin spice latte made with homemade pumpkin spice sauce, espresso, and steamed milk. Five minutes, hot or iced.

Prep Time3

Cook Time2

Total Time5

Course: Drinks

Cuisine: American

Diet: Vegetarian

Servings: latte

Add the pumpkin spice sauce to a 16 ounce mug.
2 tablespoons pumpkin spice sauce
Pull the espresso and pour it directly over the sauce. Stir for about 20 seconds, until the sauce has fully dissolved and none is left at the bottom.
2 shots espresso
Steam or froth the milk until hot and foamy. Pour the milk into your espresso filled mug.
3/4 cup 2% milk
Top with whipped cream and a dusting of pumpkin pie spice.
Whipped cream, 1/8 teaspoon pumpkin pie spice

Pumps to tablespoons. Starbucks pours 3 pumps for a tall, 4 for a grande, 5 for a venti, and one pump is about a tablespoon. This sauce is richer than theirs, so 2 tablespoons in a 16 oz mug matches a grande. This is the conversion nobody prints, and it is what makes the recipe adjustable to any size cup you own.
Iced. Stir the sauce into the hot espresso, cool for a minute, then pour over a 16 oz glass of ice with 3/4 cup cold milk.
No sauce on hand. Whisk 1 tablespoon pumpkin purée, 1 tablespoon brown sugar, 1/8 teaspoon pumpkin pie spice and a pinch of salt into the milk. Warm over medium until steaming, about 3 minutes, do not boil. Froth, pour over the espresso, stir in 1/4 teaspoon vanilla.
Milk. 2% is what Starbucks uses. Oat milk is the best non dairy swap, ideally a barista blend so it foams.
Make ahead. The sauce keeps 2 weeks refrigerated and 3 months frozen. The latte is built fresh.