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Pumpkin Spice Latte Recipe for Thanksgiving

Update: Oct, 2016
This Thanksgiving I’m going to give thanks to whoever it was at Starbucks who came up with the Pumpkin Spice Latte. Thanksgiving without turkey, cranberry sauce, pumpkin pie, and pumpkin spice lattes — well, it just wouldn’t be Thanksgiving.
Although we are living through difficult times there is still an awful lot that each of us has to be thankful for. I hope that we can all take a few minutes to count our own blessings, and be generous to those who are less fortunate.
Have a Very Happy Thanksgiving!!

John C. from My Two Beans Worth Coffee blog pointed me in the direction of finding this recipe, and now I want to pass it on to you. Here it is:Pumpkin Spice Lattemakes 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.

Need a Great Espresso Machine?

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