Homemade Pumpkin Spice Latte with Salted Pumpkin Spice Syrup



I’m baaaaaaaack!

Miss me? Better yet…did you miss my tempting recipes popping into your feed each week? I sure have missed you all and this blog. Thankfully, it’s finally time to kick up my heels and celebrate because I handed in my second cookbook manuscript yesterday. All 250 pages of it including 100+ recipes (most are new!), headnotes, chapter openers, introductory chapters, etc. I seriously can’t believe I did it. Can someone pour me a drink…or 10?! I’m so excited to get my life back in order! And I’m so excited to start sharing recipes on here again at regular intervals. I have SO many ideas/goals/hopes/dreams for this space.

It’s funny how different the first book writing process went compared to the second. When I submitted my first book’s manuscript, I don’t think I had ever felt so much doubt in my life. I had all this anxiety near the very end and concluded that a bunch of finalized recipes had to be re-worked at the last minute. All of a sudden, none of them were good enough. Eric was like, did you fall on your head…they taste amazing! Yes, writing recipes for print brought the cray cray out in me. I turned into a full-fledged RECIPE-ZILLA.

I kept coming back to the age old question – Is this book enough? – which I think deep down means, Am I enough? Am I good enough? Yea, I’m getting deep today. It’s a question I’ve struggled with my entire life so I shouldn’t have been surprised when this crippling doubt reared its ugly head. In the end, the first process taught me how to make peace with my work, the creativity I put out into the world, and with whatever the response to the book would be. That’s a big one. I just had to let it all go.

I’m not saying I haven’t had moments of doubt during the second book’s creation because I surely have, but this time around I’ve felt much more focused, organized, and best of all, confident in my ability. It was something only experience could teach me, I think. Even Eric mentioned how calm I was this last week as I put the final touches on everything. (Ok, ok, I handed it in 4 days late, but when your editor gives you an extra weekend you take it!) Even though I know there is a lot of work ahead (many rounds of edits, design collaboration, press, etc), at least I (kinda, maybe) know what’s to come.

But I’m totally not thinking about that right now. Now is the time to drink all the espresso! Can you tell I’m hyper? Just a bit. Yes, I’m getting festive with homemade pumpkin spice lattes, and I hope you’ll join me. I’d say these are a serious upgrade from my 2010 attempt (cue nostalgia from a blog post 5 years ago!), but how could it not be with a homemade pumpkin spice syrup?! I am obsessed with this homemade latte recipe. Can’t stop. This syrup is a game changer, and you’ll find yourself dreaming up many ways to use it. Always a good detective, I bought a legit Pumpkin Spice Latte from Starbucks so I could compare them side by side. Guess which latte won?


5 from 36 reviews

Homemade Pumpkin Spice Latte with Salted Pumpkin Spice Syrup

Vegan, gluten-free, grain-free, oil-free, refined sugar-free, soy-free


I don't have an espresso machine so I find the easiest way to make an authentic-tasting latte at home is to simply buy a few shots of espresso at the local coffee shop! I've tried using strong coffee as a substitute for espresso (in varying amounts) and I don't find it comes close to being as good as the espresso version. It's not horrible tasting by any means, but it misses that incredibly rich, deep, and flavorful espresso flavour which I think is key for a latte. So yes, I think it's worth the effort to use actual espresso here. That being said, feel free to experiment with coffee versions too. Eric, who isn't a coffee fan, loved a version I made with 1/4 cup strong coffee instead of 1 shot of espresso. It was so much milder, and didn't have a pronounced coffee flavour. Lastly, a note about milk frothers: I don't own one, but I discovered that you can create super creamy and frothy almond milk by adding the heated milk into a French press and pumping the plunger for 30-60 seconds vigorously. (Note: I use a plastic french press so I am not sure if this is safe with the glass kind! Be cautious if trying it out.) It creates the creamiest almond milk EVER! I am seriously hooked. I tried coconut milk and didn't have quite as frothy results. Soy milk will also work well, but I prefer the flavour of almond milk here. Actually my @theglowspot instagram post had a great discussion about various plant-based milks and their frothing ability...pretty interesting stuff! Let me know your tips below.

Note: The Salted Pumpkin Spice Syrup is lightly adapted from Paleo'ish On A Dime.

3/4 cup syrup + 1 latte
Prep Time
Cook time


For the Salted Pumpkin Spice Syrup:
  • 1/2 cup coconut sugar
  • 1/2 cup pure maple syrup
  • 1/3 cup unsweetened pumpkin purée*
  • 1 teaspoon cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon pink Himalayan sea salt or other fine sea salt, or to taste
  • 1/4 teaspoon pure vanilla bean powder or 1 vanilla bean, seeded or 1/2 tsp pure vanilla extract
For the Pumpkin Spice Latte:
  • 2 tablespoons (1 shot/1 ounce) espresso
  • 1 cup unsweetened almond milk
  • 3-4 teaspoons Salted Pumpkin Spice Syrup
  • Coconut Whipped Cream, for garnish (optional - I usually skip it)
  • Dash cinnamon or pumpkin pie spice, for garnish


  1. For the Pumpkin Spice Syrup: Whisk together all syrup ingredients in a medium pot over medium heat. Simmer for about 5-6 minutes, stirring frequently, until smooth and slightly thickened. Remove from heat. Once cool, pour leftovers into a jar and secure lid.
  2. Prepare the espresso. Tip: I like to buy a few espresso shots from the coffee shop since I don’t have an espresso maker. I keep leftovers in the fridge for 1-2 days and reheat as needed.
  3. Add milk into a small pot. Heat over medium and bring to a simmer. Immediately remove from heat. Froth the milk using a milk frother or a French Press. Tip: I use my French Press to froth the milk. Simply add the heated milk into the press and secure lid (make sure it’s closed and not vented). Pump the plunger vigorously for about 30-60 seconds. Be careful as the hot milk can shoot out a bit.
  4. Pour hot espresso into a mug. Top with all of the frothy milk. Add 3-4 teaspoons of the syrup, to taste, and gently stir to combine. Top with a dash of cinnamon or pumpkin pie spice, and Coconut Whipped Cream, if desired. Serve immediately. The syrup will keep in an air-tight container in the fridge for at least 2 weeks, most likely longer. You can use it in regular coffee too, or try stirring it into a bowl of hot oatmeal for a seasonal twist!


If your pumpkin puree is on the grainy side (some brands are more than others), it might benefit from a quick blend or puree in the blender or food processor before using.


Photography credit: Ashley McLaughlin Photography

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 36 comments… read them below or add one }

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Sonia December 17, 2016

I’m enjoying it at this very moment…tastes like heaven! ?


Kate November 22, 2016

You are literally the cutest!!! I love the site and your recipes. Thanks for making me smile every day. Sending mama love xxx


Sindy October 24, 2016

Sorry if this is already been posted but I didn’t see it LOL forgive my ignorance but where do you get it and what is pumpkin spice syrup? Thank you


Andrea October 23, 2016

I love it!


Cheyenne October 13, 2016

When it comes to coffee I’m usually into a almond cappuccino or strong black brew. But occasionally I get cravings for sugary sweet milky drinks. This recipe for pumpkin spice syrup is genius and blends into hot coffee with no sludge or lumps. I’m tempted to put in on everything!


Angela Liddon October 13, 2016

I’m SO familiar with that temptation! ;) Enjoy!


Dorien September 25, 2016

Recent discovery of mine: Try oat milk (mine was bought in the supermarket) for a super great frothy non dairy milk. It froths even better than soy milk but without that distinctive taste! Tastes pretty much like regular milk ;)


Angela Liddon September 26, 2016

Thanks for the tip!


Tamar @ A Feminist Cooks September 13, 2016

Your joy is so inspiring!


Ali September 11, 2016
Recipe Rating:

I just made this last night and made a latte with it this morning and it is so good! I accidentally read the recipe as needed to add 3-4 Tbsp of syrup instead of 3-4 tsp and thought that was odd, so I just added 1 Tbsp and it was a little over-sweet for my taste, haha! I had to make a second to try out the correct instructions…oh darn, it’s a tough life. :) I like that I can customize this as I don’t love a ton of sugar in my coffee. Just got your second book in the mail yesterday and I already have a ton of recipes flagged to make ASAP!


Nancy September 9, 2016

I received your second cookbook (I have the first and hope to add many more in the future from OH SHE GLOWS. The recipes look amazing and the added recipes for making home made ingredients and spice mixtures are so a bonus! What a great book and you should be extremely proud of the work that went into this especially with all the other normal life events that happen day to day, well done! Now you can actually have a semi rest having another baby! I love following your blog and your recipes are terrific. We are in our senior years and eating healthy is important. I also love watching a young family, thinking of those wonderful years and how many memories of how fast time goes. Now I have grand children to enjoy and feeding them healthy is a family affair.


Robyn September 9, 2016

Do you think liquid stevia would work in place of the sugar ??? Who has tried it and would you say it taste the same ?


lisa September 9, 2016

My daughter introduced me to your 1st cookbook–LOVE AT FIRST SIGHT! I am buying her your new book for her birthday. I live in a very mall rural area, so some of the ingredients are hard to find and I am always trying substitutes. No coconut sugar anywhere near me, or coffee shops with espresso, lol. What is thea easiest substitue for the coconut sugar? Can’t wait to try this when the weather here cools off a bit. Thanks


Elisabeth August 28, 2016
Recipe Rating:

When this recipe was posted, I remeber thinking «I need to try this sometimes!» but «sometimes» didn’t happen until this morning, when I woke up to a crisp morning, a slightly chilly appartment from leaving the windows open overnight, and an flood of back-to-school-related emails. I was craving pumpkni spice confort big time. Now, I don’t know if I’m grateful I tried this recipe (goobye 7$ starbucks latte!) of if I regret it (like I’m ever gonna be able to have «regular» coffee again !). Nevertheless, it was glorious ! I added a dash of jamaican pepper for a spicier syrup and loved it too ! Next I want to try it with date puree instead of (all or part of) the coconut sugar.


Hypnosis Adelaide February 5, 2016

I live in Australia and Pumpkin Spice Lattes are just not a thing here. I will have to try it out. Thanks :)


Pam Fisher January 20, 2016

I can’t wait to try your recipe! But I was reading your notes and was a bit surprised that you go out and buy shots of espresso for this… There’s a simpler option for making espresso shots at home.

Let me explain. I’m an avid motorcyclist who travels and camps. I’m also an admitted “coffee snob” who cannot abide weak, or scortched coffee. I had a countertop espresso machine, but it was such a royal PITA to maintain, that I gave it away when we moved. Someone on a travel forum recommeded the Aeropress coffee maker (aeropress.com). It requires no electricity, makes 1 to 4 nice strong shots of espresso, and is a piece of cake to use, and better still, to clean. It costs around $30, so will pay for itself in coffee shop espresso not purchased very quickly.


Pam Fisher January 24, 2016
Recipe Rating:

So, I made this. And it is AMAZING!!! I added about an ounce of coconut milk to the syrup to make it a bit creamier, and as we were about to be snowed in, I didn’t have coconut sugar (used cane, gasp!). Oh. My. God! Soooo good. Thank you!


Ele December 1, 2015
Recipe Rating:

Just tried this recipe this morning – and as expected, I truly love it (tried it with black tea, btw)! I already ordered sweet little bottles to produce LOOOOTS of the syrup as christmas presents =) Are there any experiences as to how long it can be kept?

Also, this is my first comment on your blog, yet, I’ve been a huge fan for about 2 years now and love every single post. When cooking for friends, it is always a guarantee for success to rely on recipes from this great blog :) Just wanted to let you know.


Natasha November 24, 2015

Hi Angela,

I love your blog, and although not fully vegan, I am definitely interested in eating healthy, filling, plant based meals! I stumbled upon your blog years ago, and am so thankful I did!
Anyway… here’s my question: how long does the Pumpkin Spice syrup last? Does it need to be refrigerated?

Congrats on your book, and I wish you all the very best!


susann November 24, 2015

This is great news.. your first cookbook is my fav! Looking forward to cookbook number 2


Sophie November 20, 2015
Recipe Rating:

I made this tasty recipe & loved it so much! Divine! :)


Diane November 17, 2015
Recipe Rating:

Love your Salted Pumpkin Spice Syrup !! Do you know the shelf life ? Does it need to be refrigerated ?


Payal November 3, 2015

My homemade almond milk always curdles when heated. Do you use store bought for this or does your homemade milk not curdle?


Kathleen November 2, 2015

You don’t need an expresso machine. Just buy an expresso pot and you can make it on your stovetop.


Sue November 2, 2015
Recipe Rating:

I just made the pumpkin syrup. OH MY is it good! I added some to my caramel roisbos tea. It was dessert in a cup! I can see this on pancakes and as an ice cream topping. Definitely bringing this to Thanksgiving for those who want an after dinner cup of coffee or tea.


Christy November 2, 2015

My girlfriend has a new baby with severe reactions to her breast milk whenever she consumes dairy. She finally figured out that her soy milk Starbucks pumpkin spice latte has sweetened condensed milk in the syrup, the culprit for miserable nights for her baby. Thanks for offering a recipe for a truly vegan option!


Rhonda October 30, 2015
Recipe Rating:

What a wonderful latte.

I will make this recipe on this Sunday.

Thank you for the recipe.


Kathy October 26, 2015

I am not a coffee drinker but this sounds really good. I wonder how it would be in tea instead? Has anyone tried it that way?


Avi October 25, 2015
Recipe Rating:

This was perfect for October and November. I throw pumpkin into everything.

Avi Strauss
Sirabella’s http://www.VeganCheesecake.net


Linda October 25, 2015

Hi, the pumpkin Spice latte looks delish! Do you think it could used with tea instead? Thanks…can’t wait to try!


Myrthe October 22, 2015

Oh my god, this recipe is a life changer. It’s SO good!
I made it this morning, and have used it in coffee, tea, over oatmeal, and even eaten it straight out of the jar (yes. It’s that good!) It’s delicious. And I think I’m forever hooked.. :D
Thanks for changing my life! ;-)


Sarah Hayward October 21, 2015

Thanks for your blog! A friend recommended it to me, as I’m just starting to change the way I eat. I am SO looking forward to trying some of these recipes (starting with this one, I think!!) It’s all a bit overwhelming, so I hope I can do it!!


Lynda October 21, 2015

Awww man why do you do this to me??? I’m breastfeeding and I want this so bad! I’m afraid if I have it I will fall off the wagon ( no coffee in 15 months )


Katie October 20, 2015
Recipe Rating:

Delicious! My morning coffee has never been tastier.


Robin October 20, 2015

Sounds amazing! I’ve been using a French press as a frother too! And I have a stovetop espresso maker like they use in France and Italy that was pretty cheap. Might be an option for home for you? I think Bialetti makes some.

Can’t wait for the next cookbook and look forward to more posts from you! My hubby, kids and I are all huge fans :)


Michelle October 20, 2015

I love this syrup! I have made two batches already and have tried it in/on almost everything including coffee, ice cream, pancakes, oatmeal. Can’t wait for your new cookbook, I am currently cooking my way through the first one.


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