Recipe | Homemade Pumpkin Spice Lattes

October 23, 2013

Pumpkin spice latte the finished product
Pumpkin spice lattes. The official sign of autumn. Imagine my surprise after moving to Germany - land of seasonal eating that it is - that this seasonal treat did not exist. Pumpkin soup. Pumpkin pasta. Pretty much every savory pumpkin concoction out there, but no sign of that ubiquitous American fall beverage. It even took German Starbucks until this year to realize the huge gaping hole in their holiday flavor line-up before I was able to get my first store-bought pumpkin spice latte in years. I can only hope that means eggnog lattes aren't far behind... (pretty please!)

So what was a girl to do until this recent pumpkin beverage revelation in Germany? Well, make her own, of course. With the pumpkin puree (halved Hokkaido, face down on lined baking sheet for 45-60 minutes at 350°F/175°C, scoop out and puree in food processor) I keep in heavy rotation during this time of year, it's really so easy - not to mention with homemade syrup, you know exactly what fresh stuff is going into it, rather than having to wonder at the plethora of unpronounceable ingredients likely included in something imported (word is there's no actual pumpkin in Starbucks' version, either). Also, sparing yourself from spending 4,10€ - nearly $6 US and that's just for a tall, folks - for this pricey export can't be beat.

Without further ado, here is what you need to have on hand to make this satisfying autumnal treat at home, any time you please (even in summer!):

Pumpkin spice syrup into the pan

Pumpkin Spice Syrup

1/3 cup fresh pumpkin puree
1 cup granulated sugar
1/2 tsp vanilla
1 cup water
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ground ginger

Combine all ingredients in a saucepan, whisking to blend, and bring to a boil. Cook over medium heat, stirring occasionally to keep syrup from burning. Let mixture cook until it becomes syrup-y and begins to coat the spoon, about 10-15 minutes. Remove from and let cool a bit before transferring to a heat-proof container. Store in refrigerator, and shake before use.

Pumpkin spice syrup spices

Pumpkin Pie Spice

2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp cloves

Mix together spices in a small bowl and then transfer to an airtight container, preferably a spice shaker for easy use.


So now that you've got the seasonal accoutrements, you are all set to add them into your regular coffee routine. Since my at-home coffee making is rather simplified - French Press and milk whisked over the stove - I just make my usual coffee and add my pumpkin syrup to my milk as I warm it up. You could always heat the syrup separately, depending on your set-up at home, as the syrup will thin out again once heated for easier mixing into your beverage. The ratio of syrup to milk is completely up to your preference of flavor and sweetness, but I use about 2 tablespoons of syrup to 1/2 cup milk. Put your coffee drink together however you prefer and sprinkle with pumpkin pie spice. Just be prepared, you might never go to Starbucks again.

Pumpkin spice syrup with milk

Pumpkin spice syrup recipe adapted from this one

8 comments:

  1. Oh I MUST try this soon! You make your own pumpkin puree? I guess it sounds easier than roasting butternut squash, which I've done this season. Butternut involves "peeling", and it's an effort.

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    1. Ha! In Germany, that's not a choice - there is no such thing as canned pumpkin! It was an adjustment as first, but it's nice to know that more of what we eat is 100% that food, rather than all kinds of unnecessary added preservatives and junk.

      I must admit, I've never cooked anything with butternut squash in my life...

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  2. Yum! And thank you for including the German spices :-). I'm still learning so it's helpful to know what I'm looking for instead of trying to translate.

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    1. Oh gosh, I remember those days of having to translate every little thing in the grocery! It gets easier, I promise.

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  3. great idea! How long can you keep the sirup in the fridge you think?

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    1. Shoot, I'm so bad at this stuff. I'd say a week or two would be safest (although I must admit to keeping mine around a bit longer than that...).

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  4. Oh gosh, I think I love you. I had my first PSL this year but my nearest starbucks is 2 hours away.... a bit of a commitment! I'll definitely be trying this version :)

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    1. Not only the distance, but the price too - ouch! I suppose I've gotten used to never buying coffee out (none in my town is really worth shelling out 3€ for), but I was appalled at how much of a hit my wallet took buying these from Starbucks. Plus, nothing like homemade!

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