Salted Caramel Pumpkin Spice Latte

Servings: 2 large lattes


  • 1 1/2 cups Milk (any percentage of dairy milk or any non-dairy milk)
  • 4 tablespoons Pure pumpkin spice puree
  • 2 tablespoons Ghirardelli Caramel Sauce
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Pumpkin pie spice
  • 1 cup Hot brewed strong coffee or espresso
  • Whipped cream
  • Ground cinnamon
  • Ghirardelli Caramel Sauce for drizzling
  • Ghirardelli Milk Chocolate Caramel SQUARES


  • In a small saucepan, combine the milk, pumpkin, sugar, caramel, spice, and vanilla over medium-high heat.
  • Bring to a rolling boil, stirring constantly. Whisk vigorously until it starts to froth, about 1 minute. For a frothier consistency, use an immersion blender or electric mixer to beat the milk mixture until the desired frothy consistency if made.
  • Divide the milk mixture between two large mugs. Slowly, pour about 1/2 cup of coffee into each mug.
  • Top with whipped cream, a drizzle of caramel, and a sprinkling of cinnamon. Serve.

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