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Starbuck’s Pumpkin Spice Latte clone

Pumpkin Spice LatteLike Starbuck’s Pumpkin Spice Latte

My friend and colleague Annie Mitchell Egan sent me this recipe and asked if I had ever made it. I had not, but decided I should try it.

I made some changes several times  – here’s the latest.


The success of this drink depends upon the espresso. Don’t use regular coffee no matter how strong. And some of you may want even more espresso than the 1/2 cup  in the latte, so feel free to add as much as you like.


3-4 tablespoons pumpkin puree

3/4-1 teaspoon pumpkin pie spice + extra for garnish

Bit of freshly ground black pepper

2  tablespoons sugar  or more to taste – next time I think  I’ll try half white & half brown sugar

1 to 1-1/2  teaspoons vanilla

1-1/2 – 2 cups half & half

1/4 to 1/2 cup strong espresso or more, depending upon your taste.

Whipped cream


If you’re making it from instant espresso powder, use a very generous tablespoon tablespoons to every 1/4 cup hot water.


I just put everything but espresso, extra spice & whipped cream in a pan, brought it to a simmer and started whisking. You could also use a hand blender, hand mixer or regular blender. It will get frothy, but the froth dies down fairly quickly. I added espresso to taste and whisked again, then poured it into mugs and topped it with whipped cream and more pumpkin pie spice.



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