Pumpkin spiced latte recipe – 70% cheaper than Starbucks

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Popular pumpkin-spiced latte creator Starbucks launched their seasonal Autumn menu a few weeks ago and it is a hit with coffee lovers as three percent more customers have purchased it compared to 2021. But, a tall size of the drink costs £3.65 – 10p more than last year depending on location. Here’s how you can make your own pumpkin-spiced latte at home for 70 percent cheaper. 

While the drink in-store is a little more expensive, buying it on a food delivery service such as Uber Eats and Deliveroo, has seen a 41 percent increase in price, costing £5.15 for a tall – and this excludes the delivery charges.  

Starbucks’ “signature espresso and steamed milk with the celebrated flavour combination of pumpkin, cinnamon, nutmeg and clove”. 

Customers can “enjoy it topped with whipped cream and real pumpkin-pie spices”. 

The drink contains milk, two shots of expresso, pumpkin sauce, pumpkin spice topping and whipped cream. 

But if you’re looking to cut down on spending, you can make a pumpkin-spiced latte at home. 

Research revealed it costs £1.25 to make at home or £1.33 if using a plant-based milk alternative. 

The cost to make the drink varies between Tesco and Aldi due to some products not being available at Aldi. 

The average cost however is £1.08 which is 70 percent cheaper than store-bought.  


Whole milk/plant-based alternative – price per 236mls £0.36/£0.44 

Pumpkin – price per 1 tbsp £0.02 

Instant coffee – price per 30mls £0.34 

Granulated sugar – price per 1 tbsp £0.01 

Vanilla extract – price per 7mls £0.29 

Ground cinnamon – price per pinch £0.01 

Ground ginger – price per pinch £0.01 

Ground nutmeg – price per pinch £0.20 

Ground clove – price per pinch £0.01 

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Method (for one serving) 

1. Preheat your oven to 180°C and line a baking tray with parchment.  

2. Cut your pumpkin in half and scoop out the seeds – you can keep these to roast or discard. 

3. Brush the inside of the pumpkin with vegetable oil (optional) and place cut side down on the baking tray.

Pierce the skin with a fork to allow steam to escape during baking. Place into the oven and roast for 40-50 minutes or until a fork can pierce the skin with ease. Allow to cool. 

4. Once the pumpkin has cooled, scoop out the flesh and place it into a food processor. Puree the pumpkin till smooth – you can add a few drops of water if the machine is having trouble pureeing. 

5. When ready to make the latte, add the milk, pumpkin puree and sugar to a saucepan and heat over medium. Do not boil this mixture, as the milk can curdle. 

6. Once the mixture has heated through, add in the spices, vanilla extract and freshly brewed 30mls of coffee.  

7. Stir and then pour into a mug and enjoy!  


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