Better Than Starbucks Pumpkin Spice Latte (Recipe)


Okay, before we start this post I have to make it VERY clear that I am not a PSL bandwagon-er. As a matter of fact, I only drink them when my husband orders them (he’s a MAJOR PSL queen!) Something about the spice in them ALWAYS gives me heartburn - and I NEVER get heartburn. However, I am familiar with what they taste like and decided to get creative in the kitchen when Will said he was craving one a few nights ago.

I gathered some simple ingredients from my pantry and gave it a whirl. Of course, Will was my official taste tester and not only did he say he preferred the taste of mine, he picked one up the next morning and said he wished I would have just made him one! I was in shock because my husband doesn’t lie when it comes to my recipes. He’s always been very frank in regards to if he’s a fan of something or not. So, after taste testing myself, I have to admit, it’s A++

This is what you’ll need to recreate it (recipe makes one standard size 10-12 oz. cup):

  • 1/2 Cup Espresso Grounds (dark roast coffee will work too)

  • 1 TSP Whole Cloves (1/4 TSP if using ground cloves)

  • 1/2 TSP Ground Cinnamon

  • 1/2 TSP Pumpkin Pie Spice

  • 1 TBS Dark Brown Sugar

  • 1/2 TBS Maple Syrup

  • 1 TBS Butterscotch Chips (Important ingredient! It will give you the unique flavor AND orange coloring)

  • Milk of Choice (I use 2% with a splash of heavy cream)

  • Heavy Whipping Cream (optional)

  • French Press (optional)


  1. Pour espresso grounds, whole cloves, cinnamon, and pumpkin pie spice into french press. If you don’t have a french press, prepare espresso as you normally would and infuse with spices/cloves using a tea ball infuser. Just make sure you have a method of removing the whole cloves if you use them.

  2. Boil water and pour over espresso/spice mix. I use about 1 and 1/3 cups of water for 1/2 cup of grounds. Let steep for 3-5 minutes.

  3. While espresso is steeping, pour butterscotch chips, dark brown sugar, and maple syrup in your coffee cup.

  4. After espresso is done steeping, pour into your coffee cup over the butterscotch chips, dark brown sugar, and maple syrup. Stir until chips have melted and the sugar is dissolved.

  5. Warm 1/2 cup of milk and pour into pumpkin spice coffee. I use 2% with a splash of heavy cream.

  6. If you want to add whipped topping you can either use store bought or beat heavy cream with mixer until stiff peaks form.


Let me know if you try this recipe! It’s a bit more time consuming than swinging by your local Starbs, but a great way to save some money and add a personalized touch to your PSL!