Winter PSL

Number of Servings: 4

You know, it’s not like it’s illegal to enjoy a pumpkin spice latte outside of the fall. For those who dig it (and we do!), it’s a delicious beverage all year long. Maybe make it cold in July, but it certainly works during winter. We’re still getting cozy in big sweaters like we do in the fall. There’s no reason not to curl up with a homemade pumpkin spice latte and watch the snow fall instead of the leaves. And because you’re whipping it up yourself, you don’t have to wait in a drive-thru to get it, you don’t have to leave a tip and hopefully they’re getting your name right at home.

This pumpkin spice latte recipe uses real pumpkin puree for an all-natural flavor. And you can just straight up add extra pumpkin pie spice on top if you’re really into it. Brown sugar, vanilla, coffee powder, 2%, fat-free or whole. It all combines for a new family favorite, well, at least for the ones who like pumpkin spice.


  • 3 cups milk (fat-free, 2% or whole)
  • 2 teaspoons instant espresso powder or instant coffee powder
  • 1 cup canned pumpkin puree (not pumpkin pie mix)
  • 2 tablespoons packed brown sugar
  • ½ teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
Optional Toppings:
  • Whipped cream
  • Pumpkin pie spice


In medium saucepan heat milk and espresso powder over medium heat, stirring frequently, until hot. Do not boil.

Meanwhile, in small bowl stir together pumpkin, brown sugar and ½ teaspoon pumpkin pie spice. Whisk into hot milk mixture. Heat through. Do not boil. Stir in vanilla.

Pour into four 10- to 12-ounce mugs. Top with whipped cream, if desired. Sprinkle with additional pumpkin pie spice, if desired.

Approved by the Michigan Dairy Market Program Committee.