Oh, the PSL. That now-classic fall drink that everyone loves to hate…and then secretly order whenever they’re alone at the coffee counter. We’d like to propose an alternative: Make your own Pumpkin Spice Lattes this season! You’ll save serious money and avoid being called (gasp) “basic.” Plus, the ingredients in this recipe are way better for you than the mysterious, sugar-filled seasonings some cafés use in the drink.

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If you have pumpkin pie spice in your cabinet already, congratulations! Use 1/2 teaspoon and continue on with the recipe. Just in case, we’ve included a recipe for how to make the seasoning from pantry staples. Note: We like it best with 1 cup whole and 1 cup 2% milk. But if you need to go dairy-free, then 1 cup full-fat coconut milk and 1 cup unsweetened almond, soy, or rice milk will do the trick. This recipe calls for a blender, but if you don’t have one, shaking in a tightly sealed mason jar will work similarly.

Step 1:

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In a small saucepan over medium heat, whisk together 2tablespoons pumpkin purée, 1/2 teaspoon pumpkin pie spice, 2 cups milk, 1 tablespoon maple syrup, and 1 tablespoon vanilla extract. Cook, whisking constantly, until mixture starts to steam.

Step 2:

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Remove from heat and carefully pour mixture into a blender. Cover, hold the lid on tightly, and blend for about 15 seconds, or until frothy.

Step 3:

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Make the espresso or coffee. If you’d like extra milk foam to top your latte, pour a few tablespoons of milk into a glass jar with a lid while coffee is brewing. Tightly seal the lid and shake for 30-60 seconds. Remove lid and place jar in microwave for 30 seconds.

Step 4:

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Grab two mugs. Pour 1/2 cup coffee (or 1 shot espresso) into each one, then pour pumpkin mixture over both. Top with extra milk foam (if using) and a sprinkle of pumpkin pie spice.

Homemade Pumpkin Spice Latte

Recipe by: Rebecca Firkser Makes: 2 servings2 tablespoons canned pumpkin purée 1/2 teaspoon pumpkin pie spice (store-bought or homemade, see directions below) 2 cups milk (whole or 2%, or any unsweetened nondairy milk) 1 tablespoon maple syrup 1 tablespoon vanilla extract 2 shots espresso, or 1 cup freshly brewed coffee Extra 2% milk (optional)1. In a small saucepan over medium heat, whisk together pumpkin purée, pumpkin pie spice, milk, syrup, and vanilla extract. Cook, whisking constantly, until mixture starts to steam.2. Remove from heat and pour mixture into a blender. Cover, hold the lid on tightly, and blend for about 15 seconds, or until frothy.3. Make the espresso or coffee. If you’d like extra milk foam to top your latte, pour a few tablespoons of milk into a glass jar with a lid while coffee is brewing. Tightly seal the lid and shake for 30-60 seconds. Remove lid and place jar in microwave for 30 seconds.4. Divide coffee and milk mixture between two mugs. Top with extra milk foam (if using) and a sprinkle of pumpkin pie spice.Pumpkin Pie Spice Makes: about 3 1/2 tablespoons2 tablespoons cinnamon 1 tablespoon ground ginger 1 teaspoon ground allspice 1/2 teaspoon ground cloves 1/4 teaspoon ground nutmegMix all ingredients together with a fork and store in a clean spice jar with a lid.