It only comes around once a year and it must be that time, because I've seen several Facebook and Twitter posts along with hearing squeals of joy from various people around the office, of course I'm talking about the Pumpkin Spice Latte from Starbucks. Now you can enjoy this delicious treat all year round with this recipe.

Available only in the Fall as a seasonal drink from Starbucks the Pumpkin Spice Latte is, as described by

Signature espresso blended with the unmistakable spices of fall – cinnamon, nutmeg and clove – smooth with steamed milk and topped with delectably sweetened whipped cream.

Sounds good to me!  No need to wait for it to come around once a year, now you can make your own anytime, let me know how it turns out, enjoy.

Pumpkin Spice Latte

makes 1-2 servings


2 cups milk

2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)

2 tablespoons sugar or sugar substitute - you can halve this amount

2 tablespoons vanilla extract

1/2 teaspoon pumpkin pie spice

1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)


In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.

Pour into a large mug or two mugs. Add the espresso on top.

Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.