Make Your Pumpkin Spice Latte Dreams Come True Without a Trip to Starbucks

Years ago, I taught a cooking class that focused on fall produce. We’d make a big, beautiful harvest menu with my favorite seasonal ingredients. The night always ended on a high note with chocolate-beet cupcakes and the grand finale: a homemade pumpkin spice latte syrup we’d whip up in minutes that everyone could take home.

It was during the development of recipes for that class that I fell head over heels for a homemade PSL.

Bring the Coffee Shop Home with a DIY PSL

While I loved the ease of store-bought pumpkin spice syrups, they were often too sweet, lacked real pumpkin flavor, and were pricey. My version uses real pumpkin purée, which gives it a rich, creamy body and a balanced sweetness. Once you try the homemade version, you may never go back. I started making this syrup over a decade ago and it remains a fall tradition for me. 

Pumpkin spice syrup made from pantry staples and a generous splash of strong coffee creates a rich, warmly spiced, and lightly sweet latte. The syrup takes about 15 minutes to prep, keeps in the fridge for two weeks, and makes enough for about eight lattes. Top your latte with whipped cream, a dash of cinnamon or nutmeg, or just sip it straight. 

Frothing the Milk Is Key

If you love the cozy ritual of making café-style drinks at home, a milk frother makes a big difference. A basic frother (the kind that looks like a tiny whisk on a stick) can cost as little as $6 and turns plain warm milk into silky foam in seconds. That luscious layer of froth not only tastes good, it makes the drink feel like a treat, not a shortcut.

Electric frothers, which run $30 to $35, take things up a notch by heating and foaming your milk, hands-free. They’re great for busy mornings and give you consistent results whether you’re making a PSL or winding down with a nighttime haldi doodh (aka golden milk).

If you don’t have a frother, there are a few ways to improvise. Heat the milk gently on the stovetop or in bursts in the microwave until it’s just steaming, around 150°F. Don’t boil it, which may cause it to scorch. Once it’s warm, do one of the following:

• Shake it in a jar: Pour the warm milk into a jar (no more than half full) with a tight-fitting lid. Secure the lid and shake it like you’re making a cocktail for 30 to 60 seconds. The milk will get semi-foamy and double in volume.
• Use a French press: Pour the warm milk into a French press and pump the plunger up and down vigorously for 45 to 60 seconds. The mesh filter creates a light, creamy froth.
• Use a blender: Pour the warm milk into a blender and blend on high for 30 to 45 seconds to create a light, airy froth. (Just be careful with hot liquids in the blender!)

Tips for Making a Homemade Pumpkin Spice Latte

• For the most delicious results, make your pumpkin spice blend. While store-bought works, making your own mix can give you an even fresher, more potent flavor. 
• If you’re using nutmeg for the garnish, grate it fresh. The aroma and taste are far superior to pre-ground versions.
• After straining the syrup, save the remaining pumpkin “pulp” in the strainer. Store it in an airtight container in the fridge for a few days and stir it into oatmeal or yogurt.
• If you’re dairy-free, oat milk is your PSL MVP—it froths and steams like a dream. Buy the barista blend.
• Taste as you go. Start with 1 tablespoon of syrup and add more to get your perfect level of sweetness and spice.
• If you like your coffee iced instead, combine the syrup and your preferred coffee (cold brew is excellent here) in a glass, stir it together, and pour over ice. Top it with cold milk, give it another good stir, then garnish and enjoy.