the unconventional guide to pumpkin spiced latte

Make your own: save the bucks.

By: Anna Decker / 09/24/2015

Autumn seems to be settling in and I’m pretty sure I saw Christmas decorations in the supermarket last week. Instead of getting down about the weather, we should embrace the season and everything that comes with it.

I’m trying to save money at the moment, and the first thing I always knock off my budget is buying coffee out. That said, here’s how I cope with the time away from my favorite barista.

First make your Pumpkin Spice Mix in a Tupperware container:

5 tablespoons ground cinnamon 1 tablespoon ground ginger 1 tablespoon ground nutmeg 1 teaspoon ground cloves 1 teaspoon ground allspice

Put a lid on and shake together while listening to your favorite fall track. You can use the remaining spice mix for a pumpkin pie or more pumpkin lattes.

Pumpkin Spiced Latte:

8 oz milk (cow, goat, almond, soy) 2 tablespoons pumpkin purée 1 tablespoon sugar ¼ teaspoon vanilla extract ¼ teaspoon pumpkin spice mix espresso or strong black coffee (to taste/tiredness)

Combine the milk, pumpkin purée, sugar, spice mix and vanilla extract in a microwavable bowl. Cover with cling film and punch a couple of holes in the top. Microwave until the milk is hot, 1 to 2 minutes, then whisk until foamy. Add to your espresso or black coffee in a big mug. If you want to get fancy, add whipped cream and sprinkle with spice mix.


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