DIY at it’s best: pumpkin spice latte’s at home.

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My mom is one of those people for whom the arrival of the Pumpkin Spice Latte means autumn has officially started. Whether it’s the Starbucks version, Dunkin Donuts version, or in K-cup form… she’s a pumpkin coffee addict. So I was pretty psyched to see this on Pinterest. I pinned it just for her to see & make, but she recruited me to make it for her. Have I mentioned I’m a great daughter? Mind you, I don’t even particularly like pumpkin spice lattes myself. Yeah, I’ll maybe have one each season… but I’m by no means obsessed. I like my coffee straight, I’m not one for flavorings.

But if you too are one of those fanatical pumpkin latte people, I present to you something that quite possibly will save you a lot of money:

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I think this is one of those “best hidden secrets on the web.” Because as many people there are who know about it, most of the people I know didn’t. But they should. ‘Cause it’s insanely easy to make and costs practically nothing. So thank you to Farmgirl Gourmet for her genius idea to create this! I never would’ve thought to put actual pumpkin in a latte- silly me. If you factor in the cost of all of this stuff, and divide it into how many lattes it’ll make, I guarantee you you’ll see a humongous savings, especially if you buy one every day.

Let’s break it down & see:

  1. 15 oz. can pureed pumpkin (Libby brand) – $1.79 – one can is enough for 7 1/2 batches – one batch costs roughly .25¢
  2. 1.12 oz. pumpkin pie spice (McCormick) – $5.99 – one container is enough for 13 1/2 batches – one batch costs roughly .44¢
  3. Quart of milk – $3.50 – one quart is enough for 2 batches – one batch costs $1.75
  4. 4 oz. pure vanilla extract (Rodelle) – $7.99 – one bottle is enough for 4 batches – one batch costs $1.99
  5. 4 lb. bag sugar (Domino) – $3.99 – one bag is enough for 74 batches – one batch costs .05¢

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.25 + .44 + 1.75 + 1.99 + .05 = $4.48

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Okay, so by that reasoning (and omitting the coffee price itself, because that’s too large of a range to even incorporate), each batch made at home (which makes anywhere from 2-4 lattes) costs $4.48. So each latte costs $2.24, or, if you’re more frugal with it and get 4 lattes out of each batch, $1.12. Now I’m bad at math, but if I did that correctly (and I hope I did, but I welcome any & all mathematical corrections) even factoring in the cost of coffee, you’re still way ahead of the game. WAY AHEAD. Even if you figure in the whipped cream you’re still good. And if you made your own pumpkin pie spice, it’d be even cheaper. Seriously! Look how much money that saves! And of course, all of that is assuming you use name brand products, and that you use each product just for the latte mix, which isn’t practical, because of course you’d be using at least the milk & sugar for other things, if not the vanilla too. Factor that in and you’re paying less because those are items you already have/use. So yup. Major savings, and major thanks to Farmgirl Gourmet for creating it …you can thank me for turning you on to it, too.

I mean… you’ll have all that pumpkin left over from the muffins, right? ‘Cause you bought those jumbo cans of it while it was on sale, right? Right. Although I’d never expect you to go shopping & not stop in to buy one at your favorite coffee shop. That’s just cruel.

PUMPKIN SPICE LATTE (directly from Farmgirl Gourmet)

Makes about 2 10-ounce lattes of pumpkin-y goodness

Ingredients:

  • 1/2 teaspoon pumpkin pie spice
  • 2 tablespoons sugar
  • 2 cups milk (any kind)
  • 4 tablespoons pumpkin puree (fresh or canned, doesn’t matter)
  • 2 tablespoons pure vanilla extract
  • 4 ounces (1/2 cup) strong black coffee, hot
  • whipped cream for topping

Directions:

  1. Put the first 5 ingredients in a medium saucepan. Over medium-high heat, bring the mixture almost to a boil, stirring almost constantly to prevent scorching also while making sure all the powdery stuff and sugar is dissolved and not stuck to the bottom.
  2. Put the hot mixture in a blender, and mix until it’s frothy, 2 minutes. Pour into a mug, about halfway (depending on the size of the mug). Gently and slowly pour the coffee in down the side of the mug so you don’t ruin the “froth.”
  3. Top with whipped cream, sprinkle with cinnamon sugar, and drink!

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I poured it into jars for storage in the fridge. How long they’ll last I don’t know, because my mother is having hers every day (and she already went through the original 2 jars and is on the second batch). She just takes out the jar, gives it a little shake, then pours out the amount she wants to use into a saucepan. Then she heats it up (very quickly!) and uses it right away. I will also say this: if you aren’t normally into these, you might want to give the homemade version a try. It’s probably a lot healthier than the fancy coffee chain ones, and you can personalize it & play around with it to suit you.

For the uber pumpkin experience, I highly recommend enjoying one of your new DIY lattes with one of these bad boys. You’re welcome.

Credit: Etsy user ExLibrisJournals

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26 comments

  1. Marilla @ Cupcake Rehab

    I’m guessing you could, with a little imagination. White chocolate lattes, mocha lattes, etc. I know there’s an excellent chai concentrate recipe on the ‘net somewhere… you could use that for chai lattes.

  2. Bailey

    Hello! I am making this recipe and I got to the blender stage. I poured the hot liquid in and put the lid on and attempted to blend it and instead it exploded all over me and my kitchen. I got burned a little, nothing serious I am completely ok! I am just wondering if anyone else had this problem? I have a ninja kitchen blender. Thanks for the recipe!

  3. Marilla

    I used an immersion blender for mine, and I had no problems. But again… I didn’t create the recipe- Farmgirl Gourmet did. So for any questions re: blending/how the recipe works, I’d say she’s the best one to ask.

  4. Marilla

    You’ll love it then! And also, if you find it’s not pumpkin-y enough, just add another tablespoon or two of the pumpkin to the mix & heat it up again.

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