Skip the Coffee Shop, Make Your Own Pumpkin Spice Latte At Home

Pumpkin Spice Latte this, and PSL that. The leaves are changing, the air is chilly, and establishments have put out the orange lights and big gourds. It’s the season for overpriced espresso drinks, and most of us don’t hesitate when tempted by warm, sugary-sweet goodness.

Instead of swerving over to Starbucks for a $5 drink, make your own pumpkin spice latte or frappuccino at home with these easy recipes. Don’t have time for that? We’ve also got a recipe for simple, affordable flavored coffee creamer with the taste of fall you love.

Pumpkin Spice Latte, @TheKitchn

Make it at home

2 cups of milk

2 tbsp canned pumpkin OR 1 tsp Torani Pumpkin Spice Syrup

1 -2 tbsp sugar or sugar substitute

2 tbsp vanilla extract

1/2 tsp pumpkin pie spice

1 to 2 shots espresso, about 1/4 cup of espresso or 1/2 cup of strong coffee

Whipped cream and pumpkin pie spice to garnish

In a saucepan whisk together milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it — just whisk the mixture really well with a wire whisk.

Pour into a large mug or two mugs. Add the espresso on top.

Top with whipped cream, if desired, and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.

Sugar-Free Pumpkin Frappuccino, @fooddotcom

Make it at home

1/2 cup espresso

3/4 cup soymilk

1 cup ice

3 (1 g) packets Splenda sugar substitute

1 tbsp sugar-free vanilla syrup

3 tbsp canned pumpkin puree

1 dash pumpkin pie spice (optional)

Dissolve sugar and syrup in hot espresso, then add milk and refrigerate until cold. In a blender, crush ice until mostly broken up and then add coffee, pumpkin puree, and optional pumpkin pie spice. Blend on high for 1 minute or until smooth.

Pumpkin Spice Coffee Creamer, JSOnline: DIY Kitchen

Make it at home

1 cup whole milk

1 cup heavy whipping cream

3 tbsp pureed pumpkin

1 tsp pumpkin pie spice

4 tbsp maple syrup

1 tsp vanilla extract

In a medium saucepan over medium heat, whisk together the milk, cream, pumpkin, pumpkin pie spice and maple syrup. When the mixture begins to steam, remove from heat and stir in vanilla extract. Strain mixture through a fine-mesh sieve, pour into a glass bottle and store in refrigerator up to 10 days. Shake each time before use.

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