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Starbucks Pumpkin Spice Latte

Starbucks Pumpkin Spice Latte is one of my favorite Starbuck’s creations. This coffee drink tastes like a pumpkin pie in a cup. The only problem with this treat is that it is seasonal. Meaning if it isn’t fall your chances of getting one of these drinks is pretty slim.


This drink has been somewhat elusive for me, I knew it had multiple components in this recipe. It was actually when I had this drink prepared for me at Whole Foods it dawned on me what I was doing it wrong. I think the real trick is trying to make a pumpkin flavored syrup, and then work on the coffee portion of the drink. What did it for me at Whole Foods, other than having a completely open coffee bar, I found myself staring at the pumpkin syrup. For the longest I was wondering how you get pumpkin into the drink without it turning into an a weird texture.

So I begin this drink with a pumpkin spice flavored syrup.  I recently posted a recipe for a simple syrup on youtube, but this syrup has more flavor?  So this was accomplished by first flavoring the water of the simple syrup by allowing the flavors of nutmeg, ginger, and cinnamon, and then adding the sugar and pumpkin.

For the espresso I actually invested in an Bialetti 6799 Moka Express 3-Cup Stovetop Espresso Maker which is inexpensive espresso maker.  You can buy an espresso coffee pot for about 20 dollars.  Italians have been making espresso in these pots for the past 80 years, and I thought I would give the  pot a try.  It worked wonderfully.  I have a gas stove, and I had espresso in literally two minutes.  If you don’t have an espresso maker I would suggest that you use 1 1/2 to twice as much coffee as you normally would when you prepare your coffee.  You want a good strong coffee flavor.

For the milk you can easily froth warm milk in a jar with a lid on it, or in your mixer, or in your blender.  If you don’t have any of those you can froth your milk with a whisk.  I would suggest that you use whatever milk you enjoy the most.  You can see half and half, whole milk, 2%, or even skim milk.  I heated up my milk for about 1 minute in the microwave before I frothed the milk.

  • ItsJoelen

    Thank you! Now I can save some time and money from going to Starbucks every day lol!! :)

  • dineanddish

    The pumpkin spice lattes are my kryptonite!

  • Kim Beaulieu

    This looks amazing, I know so many people just love their Starbucks but their prices are so high. This is a great option to make it at home.

  • http://www.restlesschipotle.com/ marye audet

    definitely one of my favoritess!

  • debcom

    if you cover the lid while simmering, won;t the condensation that forms om the lidwater it down?

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  • Val Catwalker

    This is a fantastic recipe. I’ve made several batches and prefer using sugar in the raw to organic as it gives the syrup a richer, darker color. I was one who had problems with a paper filter but I had a gold cone filter from an old coffee brewer I no longer used and it worked perfectly and fast for straining my syrup.

    Thank you for going to the trouble (I know you enjoyed it) to replicate a coffee syrup I enjoy so much, in a latte or cappuccino.
    Val

    • http://www.copykat.com Stephanie

      Val,
      Thanks for the comments on this. I appreciate it. I am glad to hear the gold filter worked out better for you. I know my syrup is a little on the chunkier side.

  • Cindy Besher

    Going to try this recipe for when I don’t have any syrup on hand. I usually buy
    Torani Syrups…since they have sugar free varieties too. They syrups taste very similar to Starbucks. here’s a link if you want to try the syrup.http://shop.torani.com/?gclid=CO3-s5njrbsCFa4-MgodKRsAdg

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  • Pangurban

    This is a good recipe. Be patient when straining through the coffee filter. Use a large coffee filter, I used a rubber-band to hold it over a bowl to strain. The bigger surface area you have, the faster it strains. It may not look like there is a large amount after straining it, once you add the pumpkin and sugar it does make a pint. It’s much less expensive than going to Starbucks.

    • stephaniemanley

      Thanks. I think that Starbucks is great, and a wonderful treat. But if you want to enjoy them more often, you need a raise, or make it yourself.

  • Jeebus

    If you’re trying to copy *anything* from Starbucks you’re doing it wrong. Starbucks = swill

    • stephaniemanley

      Well thank you for sharing your personal opinion of Starbucks. I’ll most likely leave the recipe up for everyone else. I wonder how you found this recipe if you dislike Starbucks so much.

  • Betsy

    This is a really good recipe. I had trouble straining the spices, so squeezed everything through a very clean cloth. I am vegan and I love that this is vegan. It was delicious with almond milk. Thanks for the delicious start to fall. I’m going to make this as gifts for friends!

    • stephaniemanley

      Just be patient with this, it will work. You could strain it less diligently if you don’t mind your coffee a little chunky ;)

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  • dmswan

    I’m on my third batch of this since finding it a few months ago. I have never had any difficulty making it at all. You need to be patient when straining it with coffee filters. It takes a bit of time. I dont’ worry about getting every single bit of the spices out because it doesn’t bother me to have a little in my coffee. I think it tastes good! As far as it looking like sludge….it’s supposed to. We joke at how gross it looks in the mason jar which is how I store it in the fridge. But oh does it smell an taste delicious! Thanks for the recipe!!

    • stephaniemanley

      It isn’t the prettiest ;)

  • sussanna

    Hi guys, If you use a pumpkin spiced tea (you can find it in a bunch of grocery stores) instead of the syrup and spices it tastes great with little effort. Just make coffee like you would normally, or a bit stronger if you’d like the coffee flavor to stand out a bit more, then add the tea bag to the coffee, let it seep and add sugar to taste. It takes about three minutes longer (because of the seeping) than a normal cup of coffee and you don’t have all the hassle of simmering the spices or straining them.

    It also tastes great with just milk and the tea (no coffee added).

    Note: with tea and coffee there’s added caffine..

    • stephaniemanley

      This works great.

  • Shannon

    Thanks for this recipe. I could not strain the spices with the filters.I had to use the ground cinnamon and it basically looked like sludge. It was not fun, but I did end up making the syrup albeit 8 ozs. Any suggestions? The drink was just overall okay. I thought it would taste like pumpkin pie but it was very bland. Where do you think I went wrong? I was looking forward to trying this at Thanksgiving.

    • http://www.copykat.com Stephanie

      It sounds like a couple of things went on here. One, you really need to strain the spices. Just curious did you use all of the spices, but you couldn’t strain out only the cinnamon? I used very fresh spices when I developed the recipe, this may have made a difference, you control the amount of flavor that you add by how much syrup you put in the recipe. I sorry this try didn’t work out well for you.

    • Fathom

      When cinnamon gets wet it turns into a sludge, I have the same problem when I make my chai tea from scratch. Now that I think about it, thats probably why she used cinnamon sticks lol

  • Sweeta

    Great demonstration……..very informative I will make this for Thanksgiving it is my daughter’s favorite drink at Starbucks!