The other day, I ordered a pumpkin spice latte from Starbucks. I was super-excited because it was my first of the season, and there’s little I love more than a pumpkin spice latte.
I was not so super-excited that it cost me almost $7.
That’s right. Seven bucks for a cup of coffee… Really?
Then I learned something that made me feel exponentially more super-excited than I was to begin with: You can make a pumpkin spice latte in the comfort of your home. Better yet, you can make a pumpkin spice latte in your Crock-Pot.
Word. It’s doubly-exciting to break out the Crock-Pot, since I don’t get to use it that often.
I played with the recipe a bit, so feel free to do the same. You won’t be disappointed. It’s delicious, it’s economical, and it’s healthier – thanks to the replacement of artificial syrup with natural ingredients. It’s a win-win for all. Just be sure to drink it right away; we made the mistake of leaving the leftovers on low heat for a few hours and the results weren’t so great.
Pumpkin Spice Lattes
Adapted from Good Morning America
- 1-1/2 to 2 cups brewed strong coffee
- 4 cups milk {I used Skim Plus, 1 or 2% would be even better}
- 4 tablespoons canned puréed pumpkin
- 2 1/2 teaspoons pumpkin pie spice
- 1/4 to 1/2 cup sugar
- 3 tablespoons vanilla extract
- Whipped cream (optional)
Add coffee/espresso and milk to your slow cooker. Whisk in pumpkin, spices, sugar, and vanilla. If unsure of how much coffee or sugar to add, start at the lower amount. You can always add more to make it stronger or sweeter at the end. Cover and cook on high for 2 hours.
Whisk again before serving. Ladle into mugs, and garnish with whipped cream and additional cinnamon. Add a cinnamon stick if you’re feeling fancy.
O.M.G. I’m making this as soon as get home. I’ve been craving a PSL, but don’t want to pay for it. LOL.
I wonder if I could get this ready in the morning before I leave for work? LOL. Now THAT would be fabulous!
I’m going to have to try this. It irks me that SB won’t offer more than a measly 4 sugar free options for those of us that happen to be pancreatically challenged. This only has 1/4 cup of sugar in the whole recipe, that makes me happy
You have a new follower!
Thanks, Penney! You can definitely play with the sugar level you’re comfortable with, and you can also try using a sugar substitute (I like Truvia). Enjoy!
I am beyond excited about this. I had my first one of the season today too and could drink one everyday. I am definitely trying this recipe!
Love it, Bree! Let us know how it comes out
I am so excited to try this out in my Crock Pot!!
I have a Pumpkin Spice Latte problem. As in, I bought it two days in a row right after it came out this week and realized I needed to already slow that down ($5 for a small! Eeeeeps!)
I did want to make you feel better about the “artificial ingredients” though. Starting this summer, Starbucks removed 90% artificial ingredients from their drinks and baked goods. So at least when I DO go splurge, I don’t feel bad about it
Thanks for that update, Micael! That does make me feel better about getting them at Starbucks
Can this be made, refrigerated and then warmed up in the microwave???
I think so, Debbie. Several people who have made it told me that worked for them and that it was even better the next day. I think when I tried saving it, the problem was that I didn’t refrigerate it. Enjoy!
Just had a friend try the Pumpkin Spice Latte and said it tastes like warm pumpkin milk… possibility that 4c of milk is too much??
I made this latte this morning. It was good, but I agree with Debbie’s friend and that it tasted like pumpkin milk…not coffee. Just kind of thick…
What would be the ratio of milk to coffee to change that?
I was also thinking maybe it would be best to not only use less milk, but make it frothy first before putting it in the crock pot??
Micael & Debbie — I think you could easily increase the amount of coffee to 2 or 2-1/2 cups, depending on how strong you make your coffee. I would say to add coffee until it tastes right to you! I do make my coffee very strong so that may have something to do with it. To compensate, I’ll change the recipe to 1-1/2 to 2 cups. I hope that helps!
Ok I had an idea (do you see? I think about PSL all the time, lol)…
You can also skip the coffee all together and still keep the above recipe but use it more as a creamer that you add in (so not really a latte at all). Just another option.
I do look forward to making some more very soon though. It’s how I pretend it’s Fall here in Florida.
((And thank you Sarah for replying. As a former blogger myself, I am much more likely to keep returning to a blog/site when the owner actually interacts with their readers! Kudos!!))
I have the Torani Pumpkin spice syrup. Do you know how much of that I could use instead of canned pumpkin? Also I would be using espresso. Would I use the same amount of that as the coffee in this recipe? Thanks!
Rachel — I would try 2 teaspoons of your syrup, and you might want to decrease the amount of espresso to 1 cup. You can always add more once you taste it!
This idea is fantastic! But, is there a way to do it on the stove rather than a crock pot? I do not have a slow cooker and really want to try this!!
Jules — I think you can definitely do this on the stove. I would heat over medium to medium-high heat until the mixture is steaming hot, whisk away to incorporate the ingredients and get some froth going, and then you should be good to go! Let us know how it turns out.
I’m dying to try this recipe as I’m a coffee addict…but I’m having a hard time finding the puree. Anyone know if it’s only available during certain months or perhaps some place where I can find it. I’ve checked out both Food Lion and WalMart…perhaps I’m looking in the wrong section as well. Any tips would be most appreciated.
Look in the baking isle near the canned pie fillings.
Hi,
I have a question about the latte. I use the already filled filters for coffee. One filter makes 4-6 cups of coffee. How would you recommend me making “strong” coffee that way? I can play with the coffee to see but I thought you might have a recommendation.
Thanks!
Hi, April! If you have the ability to decrease the amount of water, then that will make stronger coffee. If not, then you could try taking the milk down 1/2 cup or so, maybe more (you can always add more milk if it’s too strong). Hope that helps — let us know how it works out!
Hey! this is awesome! but do you know how to make it without coffee? I’m not a fan of coffee.
OOOH!!! This makes me want to try cooking it on the stove, because after reading this, I’ve decided I can’t wait 2 hours
I’m going to modify this recipe further and use soy cream 
That looks amazing .. but wait a minute, something doesn’t feel right .. Did you say 2 HOURS? Don’t you feel it’s a lot?