A cup of Pumpkin Spice Latte

10 Coffee Hacks, Tips, Tricks, Pumpkin Spice Latte (Starbucks is Going to Miss You!)

/3 Comments/in /by Mary Hunt
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Whenever I write about my love of coffee—especially Starbucks Pumpkin Spice Latte—which admittedly has turned me into a coffee snob, reader feedback is as enthusiastic as it is voluminous. I’m happy to know I’m not alone in my snobbery.

large pumpkin spice latte in paper cup

Many of you bring up interesting points—questions, too. Like what to do with brewed coffee that is no longer ideally fresh but too good to throw down the drain? Others want to know how to make your own cappuccino, lattes, and even the “steamer,” made popular by Starbucks—surprisingly containing no coffee at all.

Short of purchasing an espresso machine that uses high-pressure steam to make espresso and has a gizmo that steams the milk as well, there are ways we can improvise to create reasonable facsimiles of our favorite coffee drinks.

Contents

 

Popular Coffee Drink Lingo

Espresso

Both cappuccinos and lattes are typically made by forcing boiling water through finely-ground, super-dark roasted coffee beans. You can fake that by making your own very strong brewed coffee. BAM! Espresso!

Cappuccino

A cappuccino is an espresso-based coffee drink that originated in Italy and is traditionally prepared with steamed milk foam. Variations of the drink involve using cream instead of milk and flavoring with cinnamon or chocolate powder.

Caffè Latte

Your very strong coffee mixed about 50/50 with hot milk and then topped with froth (foam) makes for a very tasty latte. Experiment as necessary to find your ideal proportion of coffee to milk.

 

How to Froth Milk for a Latte

You don’t need a frother to make perfect froth for your coffee drink. All you need is a small jar (1/2 pint size is good) with a lid.

  1. Fill the jar halfway with whole milk, allowing room for it to double in volume.
  2. Secure the lid.
  3. Shake the jar vigorously for 30-seconds. Shake it up, baby!
  4. Remove the lid and heat the milk froth in the microwave for 30-45 seconds.
  5. Add to your favorite drink and enjoy. Light, fluffy milk foam pairs well with latte recipes.

Steamer

A “steamer” is simply steamed milk plus your choice flavored syrup. Heat milk in the microwave or on the stovetop, making sure it does not come to a boil. Pour into a mug, stir in 2 to 3 tablespoons flavored syrup, to taste.

DIY flavored syrups

Coffee shop coffees taste so great because of those delicious syrups they add, but you can make them yourself and avoid expensive trips to the coffee shop.

All syrups have a base of 2 cups sugar plus 2 cups water in a saucepan, set over low heat. Stir constantly until the sugar completely dissolves. Add in vanilla extract, caramel, or mashed raspberries to taste, depending on the flavor of syrup you desire. Stir until combined. You’ll want to strain out the berry chunks for the raspberry syrup.

Caffè Mocha

A caffè mocha, also called mocaccino, is a chocolate-flavored variant of a caffè latte. Other commonly used spellings are mochaccino and also mochachino. Here’s a recipe for Caffè Mocha Mix.

Caffè Mocha Mix

Mix well, store in an airtight container.

To use: Stir about 3 teaspoons of mix into a hot, freshly brewed strong cup of coffee. Top with whipped cream, if desired.

Tips and Tricks

Leftover coffee

It’s not easy to toss excellent coffee down the drain simply because it is no longer ideally fresh—especially when it’s made from beans you’ve roasted yourself. Don’t. Pour it into ice cube trays and you’ll never drink watered-down iced coffee again.

Once frozen, pop the cubes into a zip-type bag to be stored in the freezer. Coffee cubes are ideal in place of ice for iced coffee and other summertime blended coffee drinks. Coffee cubes come in handy when a recipe calls for just a small amount of brewed coffee.

A true coffee addict will love cookies or brownies that use coffee instead of water in the recipe.

Cold brew

Cold-brewing your own coffee is both easy and cheap, and it offers a much different taste (less acidic) than hot-brewed coffee. To do it, soak ground coffee beans in water for 12 hours (overnight), and then strain out the grounds. You can either pour this coffee over ice and add cream and sweetener or heat it up in the microwave.

Reuse spent coffee grounds

Don’t throw those old coffee grounds away; there are many ways to reuse them. Old grounds are great fertilizer and pest control in the garden. They can also help improve your home, as you can use them to absorb food odors (make a small bundle using a used dryer sheet or coffee filter tied with twine for the refrigerator). You can make your own candles with the grounds at the bottom giving off that wonderful fragrance of coffee. Coffee grounds make an excellent exfoliant and hair treatment and mosquito repellant, too!

Just a pinch

Don’t suffer through bitter coffee. A pinch of salt added to the grounds before brewing counteracts the bitterness and gives coffee a smoother taste.

Pro Tips

  1. You can find Torani Italian Syrups at Amazon, also at a considerable discount at Cost Plus World Markets (here’s an example), now located in 35 states and counting. Check the site for a store near you.
  2. A milk frother makes it so easy to turn out perfect steamers and lattes at home.

Pumpkin Spice Latte

Originally created by Starbucks, Pumpkin Spice Latte (PSL) has developed a cult following. It is so popular, PSL even has its own Twitter account! The downside is that PSL is so stinkin’ expensive. And you have to go there, wait in line, order, then wait some more.

At more than—gulp!—$6.00 for a Starbuck’s venti PSL, that’s quite a price to pay! Now that the weather is turning crisp and fall-ish, I’m gearing up to make my own Pumpkin Spice Latte—cheaper, better, and faster. Join me?

The essential ingredient in PSL is “pumpkin spice.” Curiously, pumpkin spice has no pumpkin in it at all. It is simply a mix of the spices used to make pumpkin pie. As available as pumpkin pie spice is in the spice aisle of most supermarkets, it’s not exactly cheap!

To pull off this DIY project, you need three recipes—one for  Copycat Pumpkin Spice Latte, Pumpkin Pie Spice Mix, and Pumpkin Spice Syrup

Copycat Pumpkin Spice Latte

(Printable recipe card below)
  • 2 tablespoons canned pumpkin puree (not pumpkin pie filling)
  • 1/4 teaspoon pumpkin pie spice mix (below), plus more to garnish
  • freshly ground black pepper, a pinch
  • 2 tablespoons white granulated sugar (sub with Splenda or Stevia )
  • 1/2 teaspoon pure vanilla extract
  • 1 cup half and half (whole milk, reduced-fat, or skim milk if you must)
  • 1/4 cup hot espresso OR extra strong brewed coffee
  • sweetened whipped cream for serving
  • Drizzle Pumpkin Spice Syrup across the top (optional, but who can resist?)

Combine the half and half, pumpkin, sugar, pumpkin pie spice, pepper, and vanilla in a medium microwave-safe bowl. Cover the bowl with plastic wrap and vent with a small hole. Microwave until the half and half is hot, 1 to 2 minutes. Whisk vigorously until the mixture is foamy, about 30 seconds.

Pour the espresso or coffee into a large mug and add the hot, foamed mixture. Top with whipped cream and a sprinkle of pumpkin pie spice. Yield: 1 large (venti) latte.

Homemade Pumpkin Pie Spice Mix

(Printable recipe card with instructions below)

  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground nutmeg

Homemade Pumpkin Spice Syrup

(Printable recipe card with instructions below)

  • 1½ cups sugar
  • 1½ cups water
  • 6 cinnamon sticks
  • 1 tspn ground cloves
  • 1 tspn ground ginger
  • 2 tspn ground nutmeg
  • 4 tbsp pumpkin purée (not pumpkin pie filling)

Pro Tips

  1. You can find Torani Italian Syrups at Amazon, also at a considerable discount at Cost Plus World Markets (here’s an example), now located in 35 states and counting. Check the site for a store near you.
  2. A milk frother makes it so easy to turn out perfect steamers and lattes at home.
pumpkin spice latte recipe with whipped cream espresso beans and mini pumpkins
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5 from 1 vote

Homemade Pumpkin Spice Latte

Skip the long lines and high price tags—this DIY Pumpkin Spice Latte is everything you love about the classic fall drink, but made right in your kitchen. Perfect for those cozy, crisp days!
Prep Time20 minutes
Cook Time3 minutes
Total Time23 minutes
Course: Drinks
Cuisine: American
Servings: 1
Calories: 432kcal

Ingredients

  • 2 tablespoons canned pumpkin puree not pumpkin pie mix
  • ¼ teaspoon Pumpkin Pie Spice see Notes
  • 2 tablespoons white granulated sugar or substitute with Splenda or Stevia
  • Pinch of ground black pepper
  • ½ teaspoon pure vanilla extract
  • 1 cup half and half see Notes
  • ¼ cup hot espresso or strong brewed coffee
  • Sweetened whipped cream for topping

Instructions

  • In a medium microwave-safe bowl, combine the half and half, pumpkin puree, sugar, pumpkin pie spice, black pepper, and vanilla extract. Cover the bowl with plastic wrap, leaving a small vent.
  • Microwave the mixture until the half and half is hot, about 1 to 2 minutes.
  • Whisk the heated mixture vigorously until it becomes foamy, approximately 30 seconds.
  • Pour the hot espresso or coffee into a large mug. Add the foamed mixture, stirring gently to combine.
  • Top with a dollop of sweetened whipped cream and a sprinkle of pumpkin pie spice.
  • Enjoy your homemade Pumpkin Spice Latte!

Notes

Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.
Pumpkin Pie Spice: Store-bought pumpkin pie spice can be pricey. Save money by making your own! Find the recipe below here.
Milk Alternatives: If half and half isn’t your thing, feel free to substitute with whole, reduced-fat, or skim milk.

Nutrition

Calories: 432kcal | Carbohydrates: 38g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 158mg | Potassium: 456mg | Fiber: 1g | Sugar: 35g | Vitamin A: 5527IU | Vitamin C: 4mg | Calcium: 272mg | Iron: 1mg
pumpkin pie spice mix recipe on kitchen countertop cinnamon nutmeg cloves mace allspice
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5 from 3 votes

Pumpkin Pie Spice Mix

Why drop $5–$7 on a tiny jar of pumpkin pie spice when you can make your own in minutes for pennies on the dollar? This homemade blend captures all the cozy flavors of fall, perfect for pies, lattes, oatmeal, muffins, and even savory dishes. The best part? You control the quality and freshness, and it will keep beautifully in your spice cabinet for up to a year.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Servings: 24 servings (1 teaspoon per serving)
Calories: 2kcal

Ingredients

  • 1 tablespoon ground cinnamon Ceylon for mild, Saigon for bolder flavor
  • 2 teaspoons ground ginger
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg freshly grated if you can swing it
  • ½ teaspoon ground mace optional; substitute with an extra ½ teaspoon nutmeg if unavailable

Instructions

  • In a small bowl, combine all the spices.
  • Mix well until thoroughly blended and uniform in color.
  • Transfer to a clean, airtight container. Label and date it. This mix stays fresh for up to 1 year.

Notes

Don’t skip the mace (if you can find it): It’s the lacy outer covering of nutmeg and adds a delicate floral note that sets your mix apart. If you can’t track it down, just double up on nutmeg. Available on Amazon.
Bulk buying tip: Ground spices are usually cheaper when purchased in bulk bins or from warehouse clubs. You’ll save big if you make your own blends.
Make it your own: Love cinnamon? Add an extra teaspoon. Prefer less clove? Dial it back. The beauty of homemade is tailoring it to your taste.
Dietary note: Naturally sugar-free, gluten-free, and vegan. Perfect for almost any dietary lifestyle.
Use it everywhere: Beyond pumpkin pie, sprinkle this mix into pancake batter, coffee grounds before brewing, yogurt, roasted carrots or sweet potatoes, or even a pinch in chili for depth.

Nutrition

Calories: 2kcal | Carbohydrates: 0.5g | Protein: 0.04g | Fat: 0.05g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 5mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 2IU | Vitamin C: 0.04mg | Calcium: 4mg | Iron: 0.1mg
homemade pumpkin spice syrup
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Homemade Pumpkin Spice Syrup

This isn’t just syrup. It’s liquid autumn. My version adapts the official Starbucks At Home recipe, but I prefer a blend of white sugar and light brown sugar. White sugar keeps the flavor clean, while brown sugar adds molasses depth and a subtle caramel note that makes the syrup richer and more well-rounded. Use it to make lattes, drizzle over pancakes, stir into oatmeal, or even swirl into whipped cream.
Prep Time5 minutes
Cook Time20 minutes
Straining + Cooling2 hours
Total Time2 hours 25 minutes
Course: Beverages
Cuisine: American
Servings: 8 beverages
Calories: 164kcal

Ingredients

  • ¾ cup white granulated sugar
  • ¾ cup light brown sugar can use all white sugar, but the combo adds flavor depth
  • 1 ½ cups water
  • 6 cinnamon sticks
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 2 teaspoons ground nutmeg freshly grated if possible
  • 4 tablespoons pumpkin purée not pumpkin pie filling!

Instructions

  • In a medium saucepan, combine the sugars and water. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
  • Add the cinnamon sticks, cloves, ginger, nutmeg, and pumpkin purée. Reduce heat and let the mixture simmer for about 20 minutes, stirring occasionally to prevent sticking.
  • Remove from heat and immediately strain through cheesecloth or a fine mesh strainer to remove solids.
  • Let cool completely before transferring to a clean, airtight glass jar. Store in the fridge for up to 7 days.

Notes

Shortcut option: If you’ve already made my Pumpkin Pie Spice Mix, swap the cloves, ginger, and nutmeg for 1 ½ tablespoons of the mix.
Straining matters: Don’t skip this step. It keeps your syrup smooth and coffee-friendly.
Diet-friendly swaps: For lower sugar, try half monk fruit sweetener and half maple syrup. Texture will be thinner, but still flavorful.
Storage tip: Freeze extra syrup in ice cube trays, then drop one cube into hot coffee or milk for instant pumpkin spice goodness.
Beyond coffee: Drizzle over pancakes, waffles, or roasted sweet potatoes, or stir into plain Greek yogurt for a fall-flavored breakfast.

Nutrition

Calories: 164kcal | Carbohydrates: 42g | Protein: 0.3g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.03g | Trans Fat: 0.001g | Sodium: 10mg | Potassium: 62mg | Fiber: 2g | Sugar: 39g | Vitamin A: 1176IU | Vitamin C: 0.4mg | Calcium: 50mg | Iron: 1mg
First published: 9-03-18; Expanded and Updated 9-15-22

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3 replies
  2. Linda says:

    Torani syrups may be the ones seen in stores, but I believe Monin is better. Many GFS (Gordon Food Services) carry some of the more popular ones. You can view all their syrups on line. At one time, they offered a sampler assortment, which I ordered at Christmas time for stocking stuffers. Last year, at our World Cost center, I got their holiday sampler assortment which had pumpkin, ginger, peppermint, caramel and gingerbread. (Unfortunately our World Cost Mkt closed)

    Reply

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