10m$3.04Homemade Pumpkin Spice Latte
Strong brewed coffee meets warm whole milk, real pumpkin, maple syrup, and pumpkin pie spice in this cozy fall latte. A quick whisk gives it a lightly foamy finish.
Shopping options
Maple syrup
2 Tablespoon
Private Selection® 100% Pure Grade A Dark Color Robust Taste Maple Syrup
8%
Coarsely ground coffee
3 Tablespoon
Seattle's Best Coffee Post Alley Dark Roast Ground Coffee
4%
Vanilla extract
0.5 Teaspoon
McCormick Pure Vanilla Extract
4%
Ground pumpkin pie spice
0.5 Teaspoon
Kroger® Pumpkin Pie Spice Shaker
2%
Canned pumpkin puree
3 Tablespoon
Libby's 100% Pure Canned Pumpkin
11%
Whole milk
1.5 Cup
Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle
75%
Water
1 Cup
Tap water
0%
Cost Summary
· only what you use
per serving · 2 servings
1 common item not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Whole milk-1.5 cups
- Water-1 cup
- Coarsely ground coffee-3 tablespoons
- Canned pumpkin puree-3 tablespoons
- Maple syrup-2 tablespoons
- Ground pumpkin pie spice-0.5 teaspoons
- Vanilla extract-0.5 teaspoons
Wash your hands and use clean equipment. Put the ground coffee in the French press. Bring the 1 cup water to a boil in the kettle, then let it stand for 30 seconds.
Handle the kettle and boiling water carefully to avoid burns.
Pour the hot water over the coffee and gently stir to wet all the grounds. Set the lid on top with the plunger raised and steep for 4 minutes. Slowly press the plunger down. This makes approximately 3/4 cup of strong brewed coffee.
Pour the hot water slowly to avoid splashing.
While the coffee steeps, whisk the pumpkin puree, maple syrup, and pumpkin pie spice together in the saucepan. Gradually whisk in the whole milk until evenly blended.
Warm the milk mixture over medium-low heat for 4–5 minutes, whisking frequently, until steaming with small bubbles around the edge. Do not let it boil. Remove from the heat and whisk in the vanilla extract.
Handle the hot saucepan and milk carefully to avoid burns.
Whisk vigorously for 30–45 seconds to create a light layer of foam. Divide all the brewed coffee evenly between the two mugs, then slowly pour half the pumpkin milk mixture into each mug. Stir gently to combine, leaving some foam on top, and serve immediately.
Pour the hot latte carefully and let it cool to a comfortable drinking temperature.
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