Pumpkin Spice Latte

Every year around this time the world seems to go crazy for Starbucks Pumpkin Spice Lattes

Photo Source

The Starbucks Pumpkin Spice Lattes are lovely…

But you can make them at home

And I’d like to think my make-at-home version wins

Why?

Because you can make them vegan at home, if you so choose.

And the ones you purchase are generally made with fake, sugary, pumpkin-flavored syrups, not real pumpkin puree.

It should be noted that this is a natural latte, made with real pumpkin puree and real pumpkin pie spice. It does not all fully dissolve and there will be some settling at the bottom of the mug. If you don’t want settling, the way to avoid that is to use synthetic syrups made from chemicals rather than real pumpkin and real spices. Your choice.

Since some people enjoy a daily dose of HFCS, you make lattes at home and can control what goes into your latte.

Another reason the at-home version wins is because you could go into the poorhouse if you like your coffee as much as I like mine buying these specialty drinks.

I bet the cost per cup of the homemade latte is less than a quarter and probably even less.

Far less than the $4 coffee shop lattes and the cheapskate in me wants to make things at home whenever possible.

And I actually prefer the taste of my version to the Starbucks version but I could be biased.

For the recipe, there are many ways to make these and many recipes I’ve seen on the internet, but here’s what I do because I like these ratios the best.

And oh yes, it’s easy.

 

A Visual Guide

Brew your coffee

I was lucky enough to receive this Godiva Pumpkin Coffee from Godiva in conjunction with being a FoodBuzz Featured Publisher

The coffee is delicious and being that it’s pumpkin-flavored it just enhances the recipe but it’s not required to use pumpkin coffee

Any ole coffee will do if you don’t have any of these just laying around your cupboards

After you’ve made your coffee, make the pumpkin milk

Everything in

Blend

This stuff is so good!

You don’t even need to pour it into coffee.  You can just drink this as is.  Mmmm, good.  Just ask Skylar.

And when you’re chugging this straight taste-testing this before you pour it into the brewed coffee just remember the old saying: “Pumpkin Milk: It does a body good!”

I recommend heating the pumpkin milk mixture up in the micro (or stovetop) before you add it to the brewed coffee (or Vita users, just let ‘er rip and let the machine do the work for you)

But I truly despise lukewarm coffee drinks so I always heat it up as to not cool off my coffee too much

Pour the coffee into your mug, top with half the pumpkin milk mixture

Garnish and Drink Up

And be glad you don’t have to rely on buying pumpkin spice lattes anymore!

As I said in the recipe section, you know you will want a refill

Every bit as good as Starbucks Star Who?

And easy and cheap!

And for the rest of the can of pumpkin puree you have on your hands, I have a great recipe coming up for how to use it…

Tip: I actually mix up about 2 cups+ worth of pumpkin milk at a time and store that in the fridge and heat it up as needed and then add that to coffee as I see fit over the next couple days

I figure as long as I am dirtying dishes and have everything out, I always make a little extra for refills or future use

Or, you can also freeze the extra pumpkin puree in a small container and make something else that tickles your pumpkin fancy because you never know when a pumpkin craving is going to hit.

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Pumpkin Spice Latte (Vegan, Gluten Free)

No need to pay for pricey coffee-shop pumpkin spice lattes with this easy, homemade version that uses real pumpkin puree (no fake, sugary syrups) and can be made quickly and inexpensively at home. And now you can enjoy pumpkin spice lattes year-round from home.

Yield: 1 latte, with a refill

Prep Time: 3 minutes

Cook Time: 2 minutes

Total Time: 5 minutes

Ingredients:

At least 2 cups coffee, strong and freshly brewed

1 cup milk (I used unsweetened vanilla almond milk but use any kind you wish from whole to soy to rice milk)

1/4 heaping cup pumpkin puree (more if you really love pumpkin)

2 teaspoons pumpkin pie spice blend, or to taste

1 teaspoons cinnamon, or to taste

1 teaspoons vanilla extract

sweetener of choice, to taste (I suggest 2 tablespoons agave or 2 tablespoons brown sugar, or a pinch of stevia to taste; or try honey, maple syrup, etc. to taste)

Optional: pinch of ground nutmeg, ginger, garam masala, cardamom, or other warming spices to taste

Directions:

  1. Make coffee (a pot, single-serving cup, in whatever fashion and however you prefer making your coffee.  The stronger the better)
  2. Make Pumpkin Milk by combining all ingredients in a small bowl and whisk well by hand or blend using a Vita-MIx or blender Optional: Warm the finished pumpkin milk mixture in the microwave or on the stovetop (I do a quick nuke of about 1 minute)
  3. Pour 1 cup of brewed coffee into a mug and pour half the pumpkin milk mixture over the top of the coffee and enjoy. (The other half of the pumpkin milk mixture is for the refill you know you will want.  If you truly don't want a refill, refrigerate it for up to a few days and use for your next latte, in a smoothie, or drink it as is.  As long as you're dirtying dishes, I always make a little extra for refills or for later)
  4. Optional: Finish by garnishing with real whipped cream/whipped topping such and a sprinkle of pumpkin pie spice/cinnamon on top
  5. Notes: The spices will not "blend" or entirely dissolve.  This is to be expected and normal.  If this bothers you, this may not the recipe for you and you may want to experiment with other recipes or techniques.All spices and seasonings are to taste; in this case, mine.  If you want to reduce the spices (or increase them), obviously adjust everything according to your own taste preferences.  Some people may find the amounts I used a bit strong, but I like robust flavors.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Need other Pumpkin Recipes?

Here’s a Roundup of my Favorite Pumpkin Recipes

Do you like Pumpkin Spice Lattes? Are you one of those people who has been over-paying for your seasonal pumpkin spice lattes (or come Christmastime the gingerbread lattes)?

Maybe you’ll make these at home because as I said here, if I relied on Starbucks for my coffee or specialty drink fix, I’d be broke!

Plus I truly prefer the taste of the make-at-home.

 


   

380 Responses to “Pumpkin Spice Latte”

  1. #
    101
    jaren — August 26, 2012 at 12:22 pm

    My latte was amazing!!

    Reply

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    Shazza — September 11, 2012 at 7:41 am

    Something is just screaming at me to dump this in an ice cream freezer! Nice for an Indian Summer treat…

    Reply

    • Averie @ Averie Cooks replied: — September 11th, 2012 at 10:57 am

      And it would totally work! Or make popsicles with it or a smoothie or there are just so many ways to go!

      Reply

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    Katie Demery — September 14, 2012 at 1:41 pm

    AWESOME! I just tried this, and it was delicious. I think I might try adding some cinnamon or a cinnamon stick next time. But this is perfectly delish, cheap, and I love knowing what’s in it! Nice job :)

    Reply

    • Averie @ Averie Cooks replied: — September 14th, 2012 at 2:02 pm

      So glad it was a hit! Thanks for the feedback and yes, lots CHEAPER than ordering them from a coffee shop and you get to control the ingredients, too!

      Reply

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    Trina — September 15, 2012 at 7:06 pm

    Oooooh thank you thank you so much! I am sharing with all my vegan/vegetarian friends. I love when someone else tries the recipe first before I have to!

    Reply

    • Averie @ Averie Cooks replied: — September 15th, 2012 at 7:48 pm

      Glad you’re liking it and sharing it – beats spending all that money on fake syrups from coffee shops, right!

      Reply

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    Ashley — September 16, 2012 at 12:48 pm

    I think 1/4 cup of pumpkin is too much. It all settled on the bottom of the mug and was a weird texture. I wouldn’t make it again, sorry.

    Reply

    • Averie @ Averie Cooks replied: — September 16th, 2012 at 12:53 pm

      Yes, I know, when making a latte with real pumpkin in order to get that robust pumpkin flavor without using fake syrups or chemical, there is no way around it other than to have some settling. Real pumpkin has texture and it will settle. The alternative is the fake syrups or going overboard with pumpkin pie spice and even then, there will be some settling with that. It’s a ‘natural’ version of a pumpkin latte compared to the ‘synthetic’ version. Thanks for trying it though.

      Reply

      • Sarah replied: — September 12th, 2013 at 11:44 am

        Could you maybe run it through a filter (or cheesecloth) of some sort to get out a little bit of the pumpkin “pulp” or would this take out all the flavor?

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    Brittani — September 20, 2012 at 5:52 am

    I am totally trying this out!
    You seem very health conscious, may I ask why you put anything in the microwave?

    Reply

    • Averie @ Averie Cooks replied: — September 20th, 2012 at 7:38 am

      It saves time and life is a balancing act – we all just do what works best for us!

      Reply

  7. #
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    Martha — September 22, 2012 at 10:40 am

    Love this recipe! Made it last year and plan to do it again soon!

    Reply

    • Averie @ Averie Cooks replied: — September 22nd, 2012 at 1:51 pm

      I am so glad you loved it and plan to make more of it :)

      Reply

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    Kristin — October 2, 2012 at 8:56 pm

    Made this tonight and it was glorious! I am impressed too, by the low calorie count. I used almond milk which is Only 40 calories per one cup and the pumpkin was only 20 calories per 1/4 cup. Pretty sure the remaining ingredients have no calories. Well, i used zero sweetener. thank you so so much!! Can’t wait to have my morning coffee!

    Reply

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    deb — October 10, 2012 at 6:34 am

    Wow, I have to try this. It looks delicious. LOVE the fact that it is only 80 calories!! Thank you for the recipe :)

    Reply

    • Averie @ Averie Cooks replied: — October 10th, 2012 at 10:53 am

      Yes that stat is floating around courtesy of Pinterest. I have no idea the caloric count, I don’t keep track…but people on Pinterest have written that so I’ll go with it :)

      Reply

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    Dana — October 12, 2012 at 4:17 am

    Sipping on my delicious latte now, thank you for the ‘real food’ recipe!

    Reply

    • Averie @ Averie Cooks replied: — October 12th, 2012 at 9:42 am

      Thanks for the feedback, Dana, and glad you like it! Real food and all :)

      Reply

  11. #
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    Nicolle — October 14, 2012 at 8:23 am

    Hi this looks fantastic. I can’t wait to try it. If I were to use almond milk would I be able to can it?

    Reply

    • Averie @ Averie Cooks replied: — October 14th, 2012 at 10:03 am

      I have never canned anything with milk like this in it, either dairy or nut-based milk and am not really an expert on canning. My gut answer would be no, not a safe idea but it’s out of my domain. I’d google canning + milk and see what you can find. Good luck!

      Reply

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    Eva — October 14, 2012 at 4:41 pm

    Whew! That cinnamon is STRONG. I enjoyed this but I’ll be leaving that out entirely and putting in more pumpkin. I actually do not like coffee unless it has yummy sweet stuff in it so I needed an easy recipe to make my coffee taste better. :)

    Reply

  13. #
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    Megan — October 19, 2012 at 8:37 am

    I made Chai tea from scratch and the recipe had me put the spices in a blender to blend them together before putting in a jar and giving as a gift. I wonder if that would work here with the spices before adding them to the pumpkin and the milk? Either way, I will be making this and I will be drinking it constantly :)

    Reply

    • Averie @ Averie Cooks replied: — October 19th, 2012 at 8:54 am

      I’m sure you could put the spices together and then add them to the pumpkin and milk. Fun idea for a gift! And glad you will be drinking this constantly – thanks for the feedback! :)

      Reply

  14. #
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    veganizer — October 23, 2012 at 2:33 am

    Just a fyi. Honey is not vegan :). Don’t put it in vegan recipes.

    Reply

    • Averie @ Averie Cooks replied: — October 23rd, 2012 at 10:40 am

      There are a variety of sweeteners listed (all optional) to choose from and depending on one’s dietary path and preferences, some may be more fitting for others. Obviously honey is not vegan but some people may make this recipe who aren’t vegan and may wish to use it.

      Reply

    • Julia replied: — September 21st, 2013 at 8:57 am

      Also, she never said this was vegan. She said you could make if vegan, if you so choose :)

      Reply

  15. #
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    Ashley — November 10, 2012 at 6:25 am

    Lovely recipe! Thanks! I just spent $4.02 yesterday at Starbucks and I thought how ridiculous! This will help. I used cinnamon extract rather than cinnamon to help reduce any “grittiness”

    Reply

    • Averie @ Averie Cooks replied: — November 10th, 2012 at 10:16 am

      Cinnamon extract sounds like a great solution for any grittiness. Good thinking! And glad you liked the recipe (and yes, I’d go broke if I had to pay their prices for every latte I want!) :)

      Reply

  16. #
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    Kristi — November 12, 2012 at 6:42 am

    The latte was delicious!!! I just had a starbucks one yesterday and then remembered I had pinned this recipe, and I have to agree, yours is better!! thanks for sharing!

    Reply

    • Averie @ Averie Cooks replied: — November 12th, 2012 at 9:31 am

      I am so glad to hear you put it up against the Starbucks version one day apart and that you like the homemade better :) Thanks for trying it and for the feedback!

      Reply

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    Rachel — May 18, 2013 at 9:00 pm

    Hey I was wondering if maybe straining it before I served it would help relieve some of the settleing at the bottom?

    Reply

    • Averie Sunshine replied: — May 18th, 2013 at 9:02 pm

      Yes it will help with the settling issue.

      And it’s fun to see a comment come in on this post in May :) Normally this is a Sept-December recipe. Glad you love your pumpkin as much as I do! LMK if you try the recipe!

      Reply

  18. #
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    Rachel — May 20, 2013 at 12:27 am

    Oh, I will definitely let you know how I like this. and I will always love anything fall. its my favorite time of the year and I’m always looking for more pumpkin recipes. I cant wait to try it and thanks for sharing it!

    Reply

  19. #
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    Rachel — May 21, 2013 at 11:42 pm

    I will definately be looking for them they are both my fav. I made some pb cookies once and my bf wouldnt stop eating them. Lol i will def. Try your recipes!

    Reply

  20. #
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    Matt — June 14, 2013 at 2:43 pm

    I love this recipe, perfect for a rainy day. Thanks for sharing! (Btw- that ribbed orange mug is gorgeous. Where did you get it?)

    Reply

    • Averie Sunshine replied: — June 14th, 2013 at 4:20 pm

      Thanks for trying the recipe and glad you like it! Nice to see someone using pumpkin in June other than me :)

      The mug came from the store Z Gallerie (sort of like a trendier Pottery Barn) but I got it years ago. It was perfect for that drink I thought!

      Reply

  21. #
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    Mariam — July 26, 2013 at 1:06 am

    All I do during Autumn is drink pumpkin spice lattes so naturally when I stumbled upon this recipe it made my life. I made the latte today and my taste buds cannot thank you enough! It may possibly be the best recipe ever, even though it’s just a latte. Now I can have this all year around, thank you so much!

    Reply

    • Averie Sunshine replied: — July 26th, 2013 at 1:31 am

      I am so glad you like this recipe, Mariam! And that you’re making pumpkin recipes during the summer. Me too – I just don’t blog about them. Thanks for trying the latte and that you think it’s possibly the best recipe ever! That is music to my ears :)

      Reply

  22. #
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    Amanda — August 10, 2013 at 6:03 am

    I made this today but used pumpkin pie filling by accident (it was early) and it was still amazing. Thanks for the recipe :) I’ll definitely use plain pumpkin next time though haha

    Reply

    • Averie Sunshine replied: — August 10th, 2013 at 9:31 am

      So glad to hear you tried this before it’s technically ‘fall’. I love pumpkin year round too! The only ‘harm’ in using pumpkin pie filling rather than puree is that it’s going to be a little sweeter but I would never complain about that :)

      Reply

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    Penelope PitStop — August 26, 2013 at 5:41 am

    Oh. My. Gosh!!!!! This is so freakin’ awesome! I just made this this morning and I am in love. Bye, Bye Star. . .whoever you are. Thanks so much for the recipe. There is now a double batch of this amazing stuff in my chill chest. Yay!!!!

    Reply

    • Averie Sunshine replied: — August 26th, 2013 at 1:47 pm

      Thanks, Penelope, for trying the recipe and so glad you love it! Thanks for LMK and glad I can help save you some $$ :)

      Reply

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    Mel — August 26, 2013 at 7:38 am

    By definition, a latte is espresso mixed into steamed milk. Espresso is a completely different bean and richer taste from regular coffee. Therefore, it has to be uniquely brewed which is where the cost comes from. This recipe is just for a gourmet coffee creamer, so you might want to change the name.

    Reply

    • Clohesmama replied: — September 22nd, 2013 at 10:46 am

      I made it with Bustelo espresso in my capp. machine and then with Folgers Black Silk in the Kourig and the difference in taste – none. I made the black silk strong as she suggested you make the coffee. The only true difference I found is that with the coffee I did not get as hyper as I do on expresso. Yes it is the incorrect name but mock or copycat latte just doesn’t excite me.

      Reply

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    Samantha — August 30, 2013 at 1:37 pm

    Girl, i need to get off your site! LOL i will be trying the latte next week! looks super easy and thats what i love!

    Reply

    • Averie Sunshine replied: — August 30th, 2013 at 3:49 pm

      That’s awesome and enjoy it! And don’t get off my site :)

      Reply

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    Sylvia — September 5, 2013 at 7:00 am

    Just found this recipe and I have to say it is right on with the big chain one that I have been buying for years!! Thank you so much, I LOVE IT!!! And another thank you for helping me save my money!

    Reply

    • Averie Sunshine replied: — September 5th, 2013 at 1:44 pm

      So glad you love it and that it’ll help you save your $$ and you feel it’s right on with theirs! Yay!

      Reply

  27. #
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    Bella — September 5, 2013 at 7:36 am

    Thank you for posting this! My sister in law gave me a whole bunch of pumpkin purée from the pumpkins in her garden and I my waistline was tired of the baked goods! This is an amazing recipe! It’s totally delicious. And I made the pumpkin milk in my magic bullet and so i had a nice milk froth to put on top instead of whipped cream :) I give this recipe 3 thumbs up (2 thumbs just isn’t enough)

    Reply

    • Averie Sunshine replied: — September 5th, 2013 at 1:43 pm

      Love love love this comment. 3 Thumbs up! :)

      And yes pumpkin baked goodies are so good but they’re…dessert and it’s easy to overdo, which is why I came up with this! More waistline friendly AND a money-saver! Thanks for trying the recipe!

      Reply

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    Laura — September 9, 2013 at 10:26 am

    Lay off on the pictures! We all just want to know the recipe and you make us scroll all he way down to finally see it.

    Reply

    • Averie Sunshine replied: — September 9th, 2013 at 11:52 am

      Gosh you poor thing. You had to scroll for an extra second or two to get to the recipe (for free) that I created. Darn, I hate when that happens!

      Reply

      • krissyw replied: — September 22nd, 2013 at 11:48 am

        Just my two cents….love all the pics….and additional recipes/pics that you link to at the end as well.

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    Anna — September 10, 2013 at 9:00 am

    Now that it’s Pumpkin Spice time again, I’m once again tempted to buy one just to see what the hype’s about. The problem: all those flavored drinks make me sick, so it’s a total waste to buy one, take one sip and dump the rest. Thank you for solving that problem! And I have a possible solution to the pumpkin solids at the bottom of the cup – just put the pumpkin milk through a cloth lined sieve first, you still get the flavor without the sludge. I’ll definitely be trying this soon.

    Reply

    • Averie Sunshine replied: — September 10th, 2013 at 2:07 pm

      And the super simple solution that takes no time at all, is just don’t drink the last couple sips :) Enjoy the recipe!

      Reply

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    Ashley — September 11, 2013 at 2:20 am

    I linked to this recipe through Happy Healthy Mama’s blog…I am trying this today!! It’s chilly and rainy here in Germany, and I have cans of pumpkin and a vitamix ready to go :)

    Reply

    • Averie Sunshine replied: — September 11th, 2013 at 3:08 am

      Thanks for stopping by and finding me and enjoy your latte this morning!

      Reply

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    Michele — September 11, 2013 at 2:20 am

    I went vegan in January, and I almost rethought my decision when I thought about all the pumpkin lattes I wouldn’t be drinking. You saved my life! This looks delicious! I can’t wait to make it, I’m pretty sure it will be memorized and used for the rest of my life. Thankyouthankyouthankyou!

    Reply

    • Averie Sunshine replied: — September 11th, 2013 at 3:08 am

      Well I am so glad to hear you’re that excited about it and hope it serves you well!

      Reply

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    Sarah — September 12, 2013 at 11:48 am

    Do you think you could make this recipe using espresso instead of coffee? If you did this, do you think you would need to add water to the espresso to equal out the same amount of liquid as the 2 cups of coffee? I ask just because I would LOVE to try this with my espresso machine and make an ACTUAL latte with shots! :)

    Reply

    • Averie Sunshine replied: — September 12th, 2013 at 11:50 am

      I would just add a couple shots of espresso to the coffee, or play around with it til you get the flavor to be the intensity you like. Very forgiving recipe! And yes you could strain it, if you wish. Or just don’t drink the last couple sips <– easier :)

      Reply

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    Alaina — September 14, 2013 at 6:50 pm

    Since the spices do not dissolve…if that bothers you…just add the spices to your coffee grounds before brewing and the coffee will then be infused with the taste of the spices! Enjoy! I usually always add cinnamon to my coffee grounds

    Reply

    • Averie Sunshine replied: — September 14th, 2013 at 7:48 pm

      Great tip to just add the spices to your coffee grounds! What a great way to infuse them, without having to deal with the solubility issues. I personally just stop drinking the last inch or so of liquid in the mug, but this is a great solution and idea. Thanks for sharing!

      Reply

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    Molly — September 15, 2013 at 7:00 pm

    My goodness, 3 pages of comments…a very popular post! You may not see this comment but just in case: could you give me an idea of spice amounts you’d use when you make up a mega batch of the pumpkin milk? I know for sure I loooove lots of spices, don’t mind the texture issue and want to be able to control my sugar source. What I made last year for a pumpkin latte base-syrup was pretty involved, if I remember correctly and yours sounds much simpler. I’d love to try it and know I’d want to make it in a big batch from the start.

    Reply

    • Averie Sunshine replied: — September 15th, 2013 at 7:39 pm

      If you double the batch, use double the spices called for. If you quadruple it, use 4x the amount. Simple! :) Or, of course, add to taste!

      Reply

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    Katie — September 16, 2013 at 9:32 am

    I just discovered this recipe and I’m so glad I did! I like the taste of Starbucks pumpkin spice lattes, but they tend to give me a stomachache (I think it’s the chemicals and fake flavors you mentioned). I can’t wait to make a natural version at home!

    Reply

    • Averie Sunshine replied: — September 16th, 2013 at 9:50 am

      Enjoy it! There’s something in their coffee, but it gives me a stomach ache too. Even just the drip coffee. I can drink coffee I make all day long but something in theirs…not sure why it does that. Anyway, enjoy the latte!

      Reply

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    Jenifer — September 21, 2013 at 10:43 pm

    I hate to be picky but you did mention numerous times how the syrups used in Starbucks were fake, however the Godiva Pumpkin Spice Coffee is artificially flavored too. I know you say several times in the recipe you can you use any coffee, but if you are going to make such a big deal of fake syrups then why use a coffee that has artificial favors?

    Reply

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    Kerri — September 24, 2013 at 5:44 pm

    My hubby and I tried this tonight. We foun it wasn’t very flavourful. We even added extra pumpkin. I think we will give it another try but looking for opinions how to give it a more pumpkin spice flavour?

    Reply

    • Averie Sunshine replied: — September 24th, 2013 at 8:26 pm

      Perhaps increase the spices or cut back on the amount of milk.

      Reply

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    Shawna — September 25, 2013 at 7:47 am

    Yes! Can’t wait to try your recipe! I gave up Starbucks a while back. Too expensive, gave me a stomachache/headache, & as a Catholic, I can’t support their politics! So all around, I’m grateful to have found this little luxury of my favorite season! Bless you:)

    Reply

    • Averie Sunshine replied: — September 25th, 2013 at 10:52 am

      Thanks for the sweet comment & glad this recipe will come in handy for you!

      Reply

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    Lauramac — September 30, 2013 at 12:38 pm

    I’m trying this today, along with the pumpkin peanut butter bars. Just found your site today, and can’t wait to browse through all your recipes! I love all the tweak/subs others post, which helps with my dietary issues. I’m sorry about the negative posters tho… way too nit-picky. I guess some feel the need to complain…I just say thanks!!!

    Reply

    • Averie Sunshine replied: — September 30th, 2013 at 2:01 pm

      Thanks for finding me and for the great comment and compliments! Some people are way too nitpikcy; agreed! It’s free. If they don’t like it, they can come up with their own recipes or move onto another blog…or start their own :) I always try to give subs/tweaks because so many people have issues and many of my recipes are very easily made GF or vegan (or already are) just by swapping out a bit of flour or using buttery spread rather than butter, etc.

      Reply

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    Isabella eaton — October 12, 2013 at 9:27 pm

    I just made one of these using the exact recipe you put on here. It smells amazing and the aroma went throughout my entire house which I loved very much! It tastes great but I feel like next time I make it I will not be putting any cinnamon in at all. The drink tasted a lot like cinnamon which isn’t quite my favorite! All in all this is definitely a recipe I will be using every morning to save money by not going to Starbucks! Thank you sooooo much for posting this I really enjoy the taste and staying in my budget! You’re the best!!!!!

    Reply

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    Isabella eaton — October 12, 2013 at 9:29 pm

    I just made one of these using the exact recipe you put on here. It smells amazing and the aroma went throughout my entire house which I loved very much! It tastes great but I feel like next time I make it I will not be putting any cinnamon in at all. The drink tasted a lot like cinnamon which isn’t quite my favorite! All in all this is definitely a recipe I will be using every morning to save money by not going to Starbucks! Thank you soooo much for posting this I really enjoy the taste and staying in my budget! You’re the best!!!!!

    Reply

    • Averie Sunshine replied: — October 12th, 2013 at 9:39 pm

      I love cinnamon but if you don’t, reduce/omit it next time. Glad you loved the drink overall and yes it sure does make your house smell great, doesn’t it!

      Reply

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    elli — October 13, 2013 at 6:23 pm

    Too many pictures. It’s so hard to read with a picture of the same mug between every single sentence…

    Reply

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    Stephanie — October 27, 2013 at 9:57 am

    My second Averie Cooks recipe in 12 hours… love it! So easy, less calories, and much cheaper than Starbucks. Thanks!!

    Reply

    • Averie Sunshine replied: — October 27th, 2013 at 12:14 pm

      Oh that is so awesome! Both that you made two of my recipes in 12 hours and that you’re loving this and it’ll save you calories & money!

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    Stephanie — November 10, 2013 at 8:46 am

    So, I had to come back and comment again because I just had to share what just happened. My boyfriend brought me home a PSL from Starbucks and I hadn’t yet started making yours. Well, I went ahead and continued with yours and put the Starbucks in the fridge! Speaks to how much I love this!!
    I’m also making your candy corn soft batch cookies today. I have to get the remaining cc’s out of the house and my bf has been nonstop asking me to make your cookies!

    Reply

    • Averie Sunshine replied: — November 10th, 2013 at 12:21 pm

      Well that’s an awesome story and thanks for LMK that you love my latte recipe and those candy corn cookies – love that dough base. I hope you love how soft they are just as much as I do :)

      Reply

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    Eden — November 21, 2013 at 8:11 am

    Your blog is my absolute favourite! I was drawn to it by your coconut oil cookies, in fact i’m eating a freshly made fluffy pumpkin spice honey cookie (or two) for breakfast right this moment! As much as I love butter, coconut oil is wonderful in baking! I find myself coming back often and remarking on the amazing collection of recipes you have! I just want to make everything!! Thank you! Much appreciated :)

    Reply

    • Averie Sunshine replied: — November 21st, 2013 at 9:42 am

      Thanks for the compliments and for saying my blog is your favorite! Glad you keep coming back for the recipes, and tried those pumpkin cookies!

      Reply

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    Kelli @HungryHobby — September 7, 2014 at 5:26 pm

    Pumpkin Milk is literally GENIUS! I like iced coffees right now (Arizona never cools down) so last fall I was just mixing the milk and pumpkin puree directly into the iced coffee. The pumpkin milk is so incredibly simple and genius! What kind of shelf life would you give it, about 7-10 days right? Great idea I will definitely be doing this!

    Reply

    • Averie Sunshine replied: — September 7th, 2014 at 6:55 pm

      7 – 10 in the fridge, yes, as long as regular milk in your fridge lasts, this is about the same.

      And I’m in San Diego and the past few days have been HOT right at the beach. I can only imagine how bad it is out in AZ right now!

      Reply

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    Kathryn — October 12, 2014 at 10:17 am

    Hi Averie! Thank you for the recipe! I just made it, tasted it, and I LOVE it!

    My pumpkin puree didn’t do any settling business, so I’m glad mine worked out wonderfully. Hehe, I used a heaping 1/3 cup. Also, the spices and everything about this drink hits the spot.
    I used less pumpkin spice because I only had a teaspoon and a pinch, but I’ll add more next time. I’ll make sure to buy some. :)
    Oh! And I love how dark and flavorful it is~without major sweetness and the overpowering milk/mylk (I like my coffee taste in lattes). Hint: I taste the latter in Starbucks lattes.
    Just a note: my blend turned out darker than yours, but I bet it tastes just like yours. :) Ha, now that I think of it the pumpkin puree probably added that darkness.

    Soooo thank you Averie for this wonderful, amazing recipe!

    Reply

    • Averie Sunshine replied: — October 12th, 2014 at 2:16 pm

      Glad you loved this and even at the bottom of your cup, despite a little settling, you were more than okay with things and that you loved my recipe!

      Reply

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    Kathryn — October 12, 2014 at 10:21 am

    I’m posting again! Haha, I just finished my cup, and a little settled at the bottom. But I loved it. :)

    Reply

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