Starbucks Pumpkin Spice Latte (Ready-to-Print Version)
A cozy, spiced pumpkin latte with espresso, milk, and a whipped cream crown.
# What You’ll Need:
→ Coffee
01 -
2 shots (about 2 fl oz) freshly brewed espresso or very strong coffee
→ Milk
02 -
1 1/2 cups (12 fl oz) whole milk or milk of choice
→ Pumpkin Syrup
03 -
2 tablespoons pumpkin puree (not pumpkin pie filling)
04 -
2 tablespoons packed brown sugar
05 -
1 tablespoon granulated sugar
06 -
1/2 teaspoon pumpkin pie spice plus extra for dusting
07 -
2 tablespoons water
08 -
Pinch of fine sea salt
09 -
1/2 teaspoon pure vanilla extract
10 -
1/2 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for thickening)
→ Topping
11 -
Whipped cream
# Step-by-Step Guide:
01 -
Brew 2 shots (about 2 fl oz) of espresso or prepare very strong coffee and keep hot.
02 -
In a small saucepan, combine pumpkin puree, brown sugar, granulated sugar, pumpkin pie spice, water, and sea salt. Heat over medium, stirring until sugar dissolves and mixture reaches a gentle simmer, about 2 to 3 minutes.
03 -
If thicker sauce is desired, stir cornstarch slurry (cornstarch mixed with cold water) into simmering mixture. Cook for 1 minute until slightly thickened, then remove from heat and stir in vanilla extract.
04 -
Heat milk until steaming but not boiling. Froth milk using a milk frother, vigorously shake in a sealed jar, or blend for 20 seconds to create foam.
05 -
Pour hot espresso or coffee into mug. Add pumpkin syrup to taste and stir thoroughly to combine.
06 -
Pour warmed milk into the mug, holding back foam with a spoon. Spoon foam on top. For a layered effect, pour milk slowly to retain crema and foam.
07 -
Top with whipped cream and dust with extra pumpkin pie spice. Adjust sweetness with additional brown sugar if desired. Serve immediately.
# Handy Tips:
01 -
Store leftover pumpkin syrup in a sealed jar in the refrigerator for up to one week. Reheat gently before use.