Pumpkin Spice Latte
Pumpkin spice lattes. They’re always a treat to get at Starbucks or other coffee shops in the fall, but the cost adds up. We decided that this was another let’s-try-this-at-home treat to try recreating in the kitchen.
The key to the flavor of pumpkin spice lattes is the syrup, and pumpkin spice syrup is quite easy to make. Just make simple syrup (equal parts water and sugar (I used 1 cup each) simmered on the stovetop, stirring often, until sugar is dissolved). Add in pumpkin pie spices (I used 2 T ground cinnamon and 1/2 t. each ground cloves, ginger, and nutmeg) and simmer for five minutes. Strain the spices and grit out of the liquid by pouring it through a few layers of cheesecloth, then add a tablespoon of pure vanilla extract.
Store the cooled syrup in a glass bottle or jar, away from direct sunlight, or in the fridge.
To make a latte, combine 2 shots of espresso with about 2 T spice syrup, then add steamed milk. For extra decadence, top with whipped cream, sprinkle cinnamon or nutmeg on top, and pop in a cinnamon stick.
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on Oct 5th, 2008 at 6:26 am
Wonderfull! Thank you for sharing!
on Oct 5th, 2008 at 8:30 am
Who would have thought it was so simple?! Thanks. I love Pumpkin spice latte’s
on Oct 5th, 2008 at 1:13 pm
This is perfect for Fall! Thanks for the recipe!
on Oct 5th, 2008 at 3:33 pm
My wife made this syrup just a little while ago, and it was so good. It sure spiced up our everyday latte. It might be interesting to use the syrup in warmed apple cider. Will have to try that one out.
on Oct 5th, 2008 at 3:44 pm
To think it was this simple. I can’t wait to try it at home. No more starbucks…
on Oct 5th, 2008 at 9:39 pm
Oooh, thank you for this! I love pumpkin spice lattes and my husband would love for me to not shell out $5 for one every other day!
on Oct 6th, 2008 at 12:05 am
Looks awesome. I love pumpkin. We are all about the pumpkin at our restaurant right now!!
on Oct 6th, 2008 at 4:34 pm
Fall is in the air! I can smell the delicious aroma of this latte from here!
on Oct 7th, 2008 at 6:37 am
i love pumpkin spice lattes, but i hate paying like $5 for them! this is great…thanks so much!
on Oct 7th, 2008 at 7:56 am
Oooh sounds better than Starbucks!! Now I can make it at home:)
on Oct 7th, 2008 at 12:33 pm
Oh wow, this looks really good. Love the spice combination!
+Jessie
a.k.a. The Hungry Mouse
on Oct 7th, 2008 at 10:19 pm
I have been craving a pumpkin spice latte from Starbucks for a week now. Thanks to you, I can make it at home now! THANKS!!
on Oct 27th, 2008 at 4:30 pm
YUM! thanks for the great recipe!
on Nov 19th, 2008 at 10:13 pm
[...] Pumpkin Spice Latte [...]
on Nov 26th, 2008 at 9:13 pm
wait…there’s no pumpkin in these lattes? just the spice!
on Dec 2nd, 2008 at 10:40 pm
[...] Also try: Pumpkin Spice Latte [...]
on Dec 30th, 2008 at 10:00 am
I have gotten my ‘fix’ of pumpkin spice latte from my daughter who works at Starbucks (yes, at a discount) for the past couple of years. Now, I can fix my own. Thanks for sharing the recipe.
on Aug 25th, 2009 at 1:48 pm
[...] even have to buy it. Using what you’ve probably already got in the cupboard, the blog Think Inside the Icebox has a great recipe to make your own pumpkin spice mix at [...]
on Sep 18th, 2009 at 12:53 pm
Can’t wait to try this! And it also means that I’ll be able to have this decaf version, a real plus as far as I am concerned!
on Sep 18th, 2009 at 5:21 pm
Oh, thanks so much….I’ll have to give this a try, and I hope you don’t mind, but I linked this post over on my blog, so I’ll be sending you a few readers!!!
Suzanne
on Sep 19th, 2009 at 9:33 am
Sounds great. Thanks
on Sep 22nd, 2009 at 4:39 pm
I made this recipe this morning and it was so thick there was no way to strain it thru cheesecloth or anything else for that matter. It turned out so thick and stretchy that it was impossible to even pour or spoon into cup. I followed the recipe so I don’t know what happened. Please help…I am so excited to be able to make a Pumpkin Spice Latte at home!
on Sep 22nd, 2009 at 8:28 pm
@ Sue Was the simple syrup too thick? Maybe it boiled for too long. I’d try boiling it just until the sugar seems to be dissolved, then turn off heat and add the spices.
on Sep 22nd, 2009 at 8:29 pm
Thanks, I’m delighted that you’ve linked to it!
on Sep 30th, 2009 at 4:31 pm
How long is the syrup good for in the fridge?
on Oct 4th, 2009 at 7:07 pm
@Holly It should be good for up to a week.
on Oct 15th, 2009 at 1:49 pm
mmmmmm =) thanks
on Oct 16th, 2009 at 3:16 am
Making it right now! have to do decaf though, until the baby is born…but the baby wants pumpkin! who am i to say no? thanks so much for sharing this
on Oct 19th, 2009 at 6:16 am
[...] above recipe is my own adaptation of the recipe that I found here. I simplified the process slightly and made it a bit more missionary friendly by removing the [...]
on Oct 22nd, 2009 at 12:07 am
[...] Pumpkin Spice Latte Syrup at Think Inside the Icebox [...]
on Oct 27th, 2009 at 9:14 pm
This is Genius.
on Oct 28th, 2009 at 6:52 pm
This is so delish!
I didn’t strain the spices cause I don’t have any cheesecloth, and it’s not that bad. 
on Nov 2nd, 2009 at 4:58 pm
I made this today with high hopes, since I’ve really been wanting one, but living in a place with NO starbucks. I tried the syrup first without straining it (why not, less work and someone else said it wasn’t so bad– see #32). This really made the coffee thick and certainly didn’t taste like starbucks. Fine. I tried the cheese cloth, but it wouldn’t really go through one layer and was just as thick with spices as the pre-strained. Hmpfh. I tried adding some pumpkin. So. I was left with some thick sludg-y latte.
on Nov 3rd, 2009 at 9:09 pm
I had the same problem with the syrup being thick and stretchy. Also couldn’t get it to strain through cheesecloth. Is it the sugar that thickens it? I may try less sugar next go around.
on Nov 5th, 2009 at 7:51 pm
I had the same problem as Sue - it gets the consistency of “snot” and won’t strain. With the viscous quality if won’t dissolve in the espresso either. Help!
on Nov 5th, 2009 at 7:59 pm
Try adding more water or less sugar when boiling - that should help to thin it out.
on Nov 6th, 2009 at 2:36 am
I tried both of those and then read elsewhere on your site to put the spices in a cheesecloth or tea strainer first. That worked fabulously, though I think it might have a slightly less strong spice flavor. It really seems that one of the spices gives it that viscous texture. I know some herbs are like that too (studied herbal medicine once upon a time).
on Nov 6th, 2009 at 2:37 am
sorry - it was from the comments, here: http://formissionarymoms.com/2009/10/19/pumpkin-spice-lattes-for-missionary-moms/
on Nov 14th, 2009 at 6:26 pm
I wish I had read the comments before attempting to make this! I had the same issue, Chava. I’ll try the tea strainer next time. I also wonder if you could steep the spices in hot water and then use that water to make the simple syrup.