This is made by the lady from The Art of Doing Stuff, and it tastes amazing!!
Here’s a link: https://www.theartofdoingstuff.com/pumpkin-spice-latte/#recipe
Copycat Pumpkin Spice Latte
The best Pumpkin Spice Latte copycat recipe on the ‘net. Plus you can store it in your fridge for 2 weeks.
Servings: 24 servings
Calories: 68kcal
Ingredients
- 1 cup of Pumpkin Pie filling this stuff is presweetened and spiced
- 1/2 cup of Condensed Milk Partly Skim/Low fat if you can find it is best
- 1 cup lightly packed dark brown sugar
- 1/2 cup of water
- 4 cinnamon sticks
- 1 ” of fresh ginger sliced into 4 pieces
- 8 whole cloves
- 1/4 teaspoon freshly ground nutmeg quickly toast over medium heat for a few seconds
- Espresso
- 2 % milk
- Whipped Cream
Instructions
-
Combine dark brown sugar with water in a saucepan and bring to a boil over medium heat.
-
Once sugar is dissolved add cinnamon, ginger, cloves and nutmeg and simmer until the syrup is the thickness of maple syrup. (it will thicken even more when it cools)
-
Put a lid on the saucepan and allow mixture to steep for half an hour.
-
Meanwhile, mix together 1 cup of pumpkin pie filling with 1/2 cup of condensed milk.
-
Once the syrup has steeped, strain out the whole spices, then mix it into the pumpkin and condensed milk.
-
Add 1 shot of espresso to coffee cup (1 ounce). Mix in 2.5 Tablespoons of the Pumpkin Syrup. Fill cup with 6 ounces of steamed 2% milk. Top with whipped cream and a sprinkle of pumpkin pie spice or cinnamon.
Notes
Stores for up to 2 weeks in the fridge.
Nutrition
Serving: 2tablespoons | Calories: 68kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 33mg | Potassium: 30mg | Fiber: 1g | Sugar: 13g | Vitamin A: 949IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
PUMPKIN SPICE LATTE TIPS
- If you make this and it doesn’t seem *quite* right for your tastebuds just adjust! More coffee, less coffee, more syrup. I made one for my sister last week with a weak espresso and it was awful. Just terrible, lol. I made one for myself the next day with strong coffee and some extra syrup and it was ridiculously delicious. I didn’t even use whipped cream, just frothed milk.
- Don’t have an espresso maker? No problem. Just use 1 or 2 ounces of really, really strong coffee.
- Don’t have a milk steamer? No problem. Just pour your milk into a mason jar with a lid, shake it until it gets bubbly and foamy, then microwave it until hot.
Copycat Pumpkin Spice Latte
The best Pumpkin Spice Latte copycat recipe on the ‘net. Plus you can store it in your fridge for 2 weeks.
Servings: 24servings
Calories: 68kcal
Ingredients
- 1 cup of Pumpkin Pie filling this stuff is presweetened and spiced
- 1/2 cup of Condensed Milk Partly Skim/Low fat if you can find it is best
- 1 cup lightly packed dark brown sugar
- 1/2 cup of water
- 4 cinnamon sticks
- 1 ” of fresh ginger sliced into 4 pieces
- 8 whole cloves
- 1/4 teaspoon freshly ground nutmeg quickly toast over medium heat for a few seconds
- Espresso
- 2 % milk
- Whipped Cream
Instructions
-
Combine dark brown sugar with water in a saucepan and bring to a boil over medium heat.
-
Once sugar is dissolved add cinnamon, ginger, cloves and nutmeg and simmer until the syrup is the thickness of maple syrup. (it will thicken even more when it cools)
-
Put a lid on the saucepan and allow mixture to steep for half an hour.
-
Meanwhile, mix together 1 cup of pumpkin pie filling with 1/2 cup of condensed milk.
-
Once the syrup has steeped, strain out the whole spices, then mix it into the pumpkin and condensed milk.
-
Add 1 shot of espresso to coffee cup (1 ounce). Mix in 2.5 Tablespoons of the Pumpkin Syrup. Fill cup with 6 ounces of steamed 2% milk. Top with whipped cream and a sprinkle of pumpkin pie spice or cinnamon.
Notes
Stores for up to 2 weeks in the fridge.
Nutrition
Serving: 2tablespoons | Calories: 68kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 33mg | Potassium: 30mg | Fiber: 1g | Sugar: 13g | Vitamin A: 949IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
PUMPKIN SPICE LATTE TIPS
- If you make this and it doesn’t seem *quite* right for your tastebuds just adjust! More coffee, less coffee, more syrup. I made one for my sister last week with a weak espresso and it was awful. Just terrible, lol. I made one for myself the next day with strong coffee and some extra syrup and it was ridiculously delicious. I didn’t even use whipped cream, just frothed milk.
- Don’t have an espresso maker? No problem. Just use 1 or 2 ounces of really, really strong coffee.
- Don’t have a milk steamer? No problem. Just pour your milk into a mason jar with a lid, shake it until it gets bubbly and foamy, then microwave it until hot.
