Starbucks Pumpkin Spice Latte
A warm, spiced latte made with espresso, steamed milk, pumpkin purée, pumpkin spice syrup, and whipped cream — the ultimate Starbucks autumn favourite recreated at home.
Contains Allergens
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Why you'll love it
Autumn wouldn’t be complete without the iconic Starbucks Pumpkin Spice Latte. This cosy coffee drink combines rich espresso, steamed milk, a sweet pumpkin spice syrup, and a cloud of whipped cream. With warming notes of cinnamon, ginger, nutmeg, and cloves, it’s the ultimate seasonal comfort in a mug. Our copycat version lets you recreate the café classic at home — for a fraction of the cost and with the freedom to adjust sweetness, spice, and milk to your taste.
About the original
Since its debut in 2003, the Pumpkin Spice Latte (PSL) has become Starbucks’ most famous seasonal drink and a global autumn tradition. Millions of fans await its return each year, making it a true cultural icon. Recreating it at home means you can enjoy the flavour all season long without the price tag. This recipe keeps the authentic flavour profile — creamy, spiced, indulgent — while using simple UK supermarket ingredients.
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Ingredients
For the Pumpkin Spice Syrup
- 250 ml Water
- 200 g Caster sugar
- 2 tbsp Pumpkin Puree
- 1 tsp Cinnamon
- ½ tsp Ground Ginger
- ¼ tsp Ground Nutmeg
- ¼ tsp Ground Cloves
For the latte
- 60 ml Espresso — 2 shots
- 500 ml Milk — Whole, oat, or alternative
- 4 tbsp Pumpkin Spice Syrup — To taste
- Whipped Cream — To top
- Cinnamon — For garnish
Method
Make the syrup – In a small pan, combine water, sugar, pumpkin purée, and spices. Simmer for 5–7 minutes until slightly thickened. Strain to remove solids.
Prepare espresso – Brew 2 shots of espresso or 120 ml strong coffee.
Heat the milk – Steam or gently heat milk until hot and frothy.
Assemble the latte – Add 2 tbsp pumpkin spice syrup to each mug. Pour in espresso, then steamed milk. Stir gently.
Top and serve – Finish with whipped cream and a sprinkle of cinnamon.
Tips & Variations
- Use oat milk for a dairy-free PSL.
- Make a large batch of syrup and refrigerate for up to 2 weeks.
- Adjust sugar and spices to taste.
FAQs
- Can I make it without espresso?
- Yes, use strong brewed coffee or even instant espresso powder.
- How long does the syrup last?
- Stored in a sealed jar in the fridge, up to 2 weeks.
- Can I make it iced?
- Yes — pour espresso, cold milk, ice, and syrup into a glass, then top with cream.
Nutrition (per serving)
| Calories | 310 kcal |
|---|---|
| Protein | 8 g |
| Fat | 10 g |
| Carbs | 45 g |
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