There are a bunch of reasons to skip St*rbucks and make this better version Pumpkin Spice Latte yourself.
First, it tastes better. You don’t have to use coffee beans that taste burned. They, apparently, do.
Second, it’s better because it’s waaaaaaay cheaper. You can make this better version for less than 75 cents. Save the difference of a daily cup over the course of 3 months and buy yourself a second home. With a pool.Save the difference of a daily cup over the course of 3 months and buy yourself a second home. Click To Tweet
Third, it’s better because you won’t subject yourself to a crisis of conscience by patronizing a business whose liberal social agenda grates against your conservative morality. (Why can’t restaurants and businesses just stick to making and selling their product? Not everyone wants a side of left-wing corporate ideology thrown in the bag with their coffee and scone.)
Fourth, let’s circle back to the fact this will taste so much better.
Better-Than-St*rbucks Pumpkin Spice Latte Recipe
(Clickable recipe card you can download. Make it your screen picture. lol)
Customize Your Pumpkin Spice Latte
Like your coffee with lots of adjectives? Can you say “skinny-soy-half-caf-pumpkin-spice-latte-no-whip” and still have breath to ask your spouse how they want theirs? Gotcha covered. Here’s a little list of substitutions you can make to the basic recipe above.
Coconut milk (use 1/2 c full-fat coconut milk and 1/2 cup fat-free other)
Sugar substitute (Stevia or Splenda)
1T maple syrup to increase sweetness and flavor
**DIY pumpkin pie spice (2 T ground cinnamon, 1 T ground ginger, 1 t allspice 1/2 t ground nutmeg, pinch clove)
**Buying pumpkin pie spice is generally more cost effective than buying the ingredients to make it. Spices don’t stay spicy until next year and you may waste a lot.
Avoid pumpkin puree waste
To keep the cost of your pumpkin spice lattes frugal-friendly, you’ll want to buy a large can of pumpkin to spread the cost over quantity. The best solution to keep your extra puree is to freeze it in ice-cube trays, brownie-bite trays, or mini-muffin tins.
I used the latter two since I already owned them. The brownie-bite tray makes 1 T servings and the mini-muffin pan makes 2 T servings. Once frozen, transfer the cubes to a freezer bag and use as needed.