top of page
Search

Homemade Pumpkin Spice Latte

Writer: Kalyn Nicholson
Kalyn Nicholson
18 hours ago
3 min read

It's officially that time of year againnnnn ✨

Can you smell the sweet, cinnamonny, earthy scent of pumpkin seeping it's way into every drink, soup, and dessert? Do you see the various shades of golden yellow to burnt orange suddenly cropping up on sweaters, nail beds and front porches?


I don't care how basic it is, when life can be so dark and gruesome (at times) then let the most basic parts of ourselves fall into the autumnal abyss of pumpkin themed everything.

Here's the thing though, given that the world really does seem to be unraveling deeper and more gruelling truths about major corporations, mass productions, micro-plastics, or just the gobsmacking reality of a latte somehow costing upwards of $7 now... I liked the idea of being able to treat myself to all of the pumpkiny goodness without investing daily with my dollar in things that I should be more cautious or wary of.

I won't turn this blog post into a long list of depressing reasons you shouldn't treat yourself to a commercially made psl, because the truth is, once in a while when you're out on the town or with friends, it's nice to splurge on something that may not be the best choice on the daily.


However, when it comes to creating that little bit of fall comfort on the daily, I'm constantly trying to tweak and try ways of taking the power of my vices back into my own hands.

So, here is the pumpkin spice creamer recipe I have made, loved, and will be continuing to enjoy through to the end of November (when I will undoubtedly start switching to chestnut or peppermint flavoured things).


It's super easy to make, made with simple ingredients you can easily find in your pantry or at the grocery store, and it lasts about 3-4 days in the fridge (which is basically how long it takes me to drink through it anyways).


Homemade Pumpkin Spice Creamer

Makes: 1 mason jar of creamer

Ingredients

  • 2/3 milk of choice (I use vanilla almond milk)

  • 1/3 canned full fat coconut milk (must for creaminess)

  • 2-3 scoops of pumpkin Maple syrup (put as much as you want it to be sweet)

  • Pumpkin pie spice or cinnamon/nutmeg (& a pinch of ground cloves if you have it) - just cinnamon will do if you're in a literal pinch


Directions

  1. Add 2/3 cup of your milk of choice (I use vanilla almond milk) and 1/3 cup of canned full-fat coconut milk to a small saucepan.

  2. Warm over low to medium heat, stirring until the coconut milk is smooth and fully combined.

  3. Add 2–3 scoops of pumpkin and maple syrup to taste, depending on how sweet you want it. Sprinkle in (or dump in my case) pumpkin pie spice, or use a little cinnamon and nutmeg and cloves if you don’t have pumpkin pie spice.

  4. Stir everything together until warm and creamy, then pour into your coffee/espresso and enjoy!

  5. Leave the rest to cool and store in an airtight container for 3-4 days in the fridge.


For an Iced Version

If it's still warm where you live (which it often is here well into fall), this recipe is just as good over ice.

Let the pumpkin milk cool slightly, pour it over a glass of ice, add your espresso or coldbrew, and stir everything together. It's the perfect way to bring a little bit of autumn into those lingering summer days.



If you have another tried and true PSL recipe from home, feel free to share it down below 🧡


Cheers!

Kalyn




Comments

bottom of page