Comments on: How to Make an Amazing Pumpkin Spice Latte (at Home Recipe)

By: Michi

Michi — Thu, 20 Jul 2023 14:27:07 +0000

Thanks! I love fall and love pumpkins but hate those prices at coffee shops and what they put in the coffee. I also don’t wanna support this. Not ok to call it pumpkin coffee and it doesn’t contain pumpkin!! Thanks for all those alternatives you come up with and for your website.

By: Carol

Carol — Sun, 09 Oct 2022 13:51:53 +0000

I didn’t have any milk or milk substitutes but just adding a ton of pumpkin spice (okay, not a ton but maybe a teaspoon of the pumpkin spice, extra butter (I always have grass-fed butter in my coffee) and just a little Bulletproof creamer, it was SOOOO heavenly. So thanks for the idea. I hope to make the recipe this week though!

By: Faith

Faith — Sat, 01 Oct 2022 02:12:14 +0000

with my family having a restaurant I’m gonna suggest they make pumpkin spice be available year-round they would be put on the map for that just saying

By: John

John — Sat, 15 Dec 2018 17:05:43 +0000

Thank you for sharing. I appreciate learning from you.

By: Nestle

Nestle — Tue, 07 Nov 2017 03:30:48 +0000

can this be made with something other than coffee?

By: Kelly Bryant

Kelly Bryant — Tue, 31 Oct 2017 13:51:18 +0000

I just made this and loved it! I used whole milk. I added a dash of sea salt and it really made it, plus added 1 more tsp of maple syrup. What a wonderful comfort drink! Thanks!

By: Bess

Bess — Mon, 30 Oct 2017 22:38:55 +0000

This looks like such a delicious recipe! Do you just make your own macadamia nut milk? Or where do you find it?

By: Vince

Vince — Sun, 29 Oct 2017 23:02:13 +0000

I love the way this looks! I don’t mind store-bought drinks now and again but I often find that they’re so excessively sugary. For me, the problem isn’t justifying the sugar but more that I don’t like the flavor. Give me something lower in sugar anyday.

By: Alexandra

Alexandra — Thu, 26 Oct 2017 22:26:40 +0000

Looks amazing, I hope you can come up with a great mocha recipe!

By: Mary

Mary — Sat, 14 Oct 2017 15:34:04 +0000

In the pumpkin spiced debate: I’m with her (pro-PS)

By: Ana Ruiz

Ana Ruiz — Sun, 01 Oct 2017 01:31:32 +0000

Love this, thank you!

By: Hélène

Hélène — Mon, 16 Jan 2017 17:48:32 +0000

I use a chicory-dandelion coffee too and its still good, just not as good as with coffee.

By: Hélène

Hélène — Mon, 16 Jan 2017 17:46:21 +0000

In reply to Linda. I would dilute the coconut milk in half with water. Way too rich to use a whole cup.

By: Hélène

Hélène — Mon, 16 Jan 2017 17:44:57 +0000

I use twice the coffee, heaping T of pumpkin and add stevia with the cream (the trick to coffeeshop taste is LOTS of sweetness!) Delish.

By: Ana

Ana — Sun, 23 Oct 2016 22:50:12 +0000

Do you have to use canned pumpkin or can you use fresh?

By: Teneko

Teneko — Mon, 17 Oct 2016 17:52:14 +0000

In reply to Katie.

I use the Almond Breeze unsweetened almond coconut milk in the refridgerated section. It is a little “thin”. 1/4 cup beverage concentrate (chai or coffee) with 1 cup of that stuff is the perfect ratio for a slight creaminess and delicious caffeine. If it’s turning out too thick for you with your beverages of choice, maybe add more water for a less concentrated coffee base.
For sweetener, I usually use 4 drops of liquid stevia.

By: Suez

Suez — Sun, 16 Oct 2016 19:06:23 +0000

I so wanted to like this, but sorry, I found it blah. I even increased the ingredients and still didn’t get the pumpkin latte taste. 🙁 And it certainly didn’t look orange colored like the picture! So sad…

By: Alice

Alice — Sun, 16 Oct 2016 16:47:47 +0000

This is an AWESOME Autumn drink!!!
I just made this using some left over roasted Kambocha squash. I added the three spice ingredients instead of the store-bought mix. The squash already had cinnamon sprinkled on it so I probably should’ve left that out because the latte came a little too spicy hot. Still good! For the sweetener I first added a little bit of maple syrup (usually I drink coffee without any sweetener) but, since this was a special treat, I also added a teaspoon of sugar in the raw. The milk was whole, raw milk.
This one is definitely going in my permanent recipe file! 😀

By: Kulveen

Kulveen — Sun, 11 Sep 2016 17:49:58 +0000

In reply to sabrina. I made it without the coffee and it was super yummy! I used a little stevia to sweeten it.

By: Debra

Debra — Sat, 31 Oct 2015 19:16:46 +0000

In reply to Katie. Mine turned out way too thick too. I think I'm going to try the leftover over ice and let it melt a bit and see if that helps.