Caramel Pumpkin Spice Latte
This homemade Caramel Pumpkin Spice Latte combines rich espresso, creamy milk, real pumpkin puree, warm pumpkin pie spice, and buttery caramel sauce for a cozy fall coffee.
Ingredients
- 2 shots espresso
- 1 cup milk
- 2 tbsp pumpkin puree
- 1½ tbsp caramel sauce, plus extra for drizzling
- 1-2 tsp brown sugar
- ½ tsp pumpkin pie spice, plus extra for garnish
- ½ tsp vanilla extract
- Whipped cream, for topping
Instructions
- Add the pumpkin puree, caramel sauce, brown sugar, pumpkin pie spice, vanilla extract, and 2 tablespoons of milk to a small saucepan.
- Whisk until smooth.
- Heat over medium-low heat for 2 to 3 minutes, stirring frequently.
- Add the remaining milk and continue heating until hot but not boiling.
- Froth the milk using a handheld frother if desired.
- Brew two shots of espresso.
- Pour the espresso into a large mug.
- Slowly pour the pumpkin milk mixture over the espresso while stirring gently.
- Top with whipped cream and drizzle with caramel sauce.
- Sprinkle with pumpkin pie spice and serve immediately.
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- Oat milk makes an excellent dairy-free version.
- Add a pinch of sea salt for a salted caramel variation.
- Adjust the caramel sauce to make the latte sweeter or richer.
- Strong brewed coffee can replace the espresso if needed.
- Store the pumpkin milk mixture separately in the refrigerator for up to 3 days and add freshly brewed espresso just before serving.
- For an iced version, cool the pumpkin mixture completely before pouring it over ice with the espresso.