Rating: 3 stars
35 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 9
  • 2 star values: 15
  • 1 star values: 2

Who says this seasonal treat has to come from a store? You'll want to drink this homemade version all autumn long.

Chris Morocco

Gallery

Credit: Chris Morocco

Recipe Summary

additional:
45 mins
total:
15 mins
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For the pumpkin pie spice syrup: Combine the brown sugar, cloves, allspice, cardamom, ginger, cinnamon, vanilla, pepper, and ¼ cup water in a small pot.

    Advertisement
  • Bring to a boil over high heat.

  • Remove from heat and stir until the sugar is dissolved; let cool.

  • Refrigerate in an airtight container for up to 2 months.

  • For the latte: Combine the milk and pumpkin spice syrup in a blender. Blend until frothy, 20 to 30 seconds.

  • Combine the frothed milk and coffee in a mug.

  • Top with whipped cream and ground cinnamon.

Chef's Notes

  1. For the latte: Combine the milk and pumpkin spice syrup in a blender. Blend until frothy, 20 to 30 seconds.
  2. Combine the frothed milk and coffee in a mug.
  3. Top with whipped cream and ground cinnamon.
Advertisement