Tips From an Expert: Finding the Best Pumpkin Spice Latte

If you don’t find a commercially produced pumpkin spice latte that’s to your liking, try making one yourself. It’s surprisingly easy. Photo by Cynthia Hochswender
The arrival of the Pumpkin Spice Latte to the Starbucks menu has become a harbinger of autumn since 2004, when it was first released.
Now, more than 15 years later, almost every establishment that sells coffee in America has its own pumpkin spice latte recipe that it sells from late September through October.
The pumpkin spice latte, or “PSL” as it’s sometimes called, is a coffee drink that combines all the tastes you associate with pumpkin pie: pumpkin flavoring, cinnamon, nutmeg, ginger, cloves.
Over the years I have become a connoisseur of all things pumpkin spice. I’ve taste-tested nearly every PSL product on the market — so you don’t have to.
The most famous, of course, is the one offered by Starbucks. Their version is classic and quite good — especially the Pumpkin Spice Frappuccino (a cold, blended drink) and Pumpkin Cream Cold Brew (cold-brew coffee topped with sweet, pumpkin-flavored cream). These are menu items unique to Starbucks.
However, if you just want a classic hot, pumpkin spice latte, and if you don’t feel like driving for 45 minutes or more to get to a Starbucks, I would recommend getting one from McDonald’s or Dunkin’ Donuts. Brand snobs might argue otherwise, but the hot pumpkin spice latte from these three chains offer essentially the same experience. If you want a hit of caffeinated PSL this Pumpkin Spice Season, I don’t think you’d miss out by going to McD or Dunkin’ instead of Starbucks.
Cumberland Farms (which has filling station/convenience stores in Amenia, N.Y., Millerton, N.Y., Great Barrington, Mass., and Torrington, Conn.) has a make-your-own pumpkin spice latte syrup with their other coffee condiments, next to the milk, sugar and creamers. You can add as many shots of syrup as you’d like to your coffee for either a more subtle or a maximized version. Cumbies also offers a pumpkin cappuccino from its cappuccino machine that will be well-received by anyone with a sweet tooth.
There’s also a variety of pumpkin spice coffees and creamers you can buy at your grocery store, including non-dairy options. My favorites are the Pumpkin Spice Latte Cold Brew Coffee with Almond Milk by Califia, which has nice notes of cinnamon and nutmeg and is mild enough that you don’t feel like you’re drinking a dessert. I also like the Chameleon brand pumpkin spice oat milk latte, which is more spicy than sweet, differentiating it from many of the PSLs on the market.
If you’re not a coffee drinker, Harney & Sons tea company, based in Millerton, has a Pumpkin Spice Tea.
If you are staying homebound due to quarantine, we’ve found a recipe for a pumpkin spice latte that you can make yourself at home.
This is from the website www.sweetsteep.com; the recipe was developed by a woman whose daughter was a barista at Starbucks. We found it was easy to make and tasted just like the Starbucks PSL — or actually, a little bit better.
We happened to have a couple cans of Libby’s canned pumpkin in the pantry; when we went to the grocery store to pick up a few more cans we were surprised to find that none of the area grocery stores that we visited had any in stock.
The internet isn’t indicating that there is a canned pumpkin shortage this year, as there was in 2015. We were shopping in late September, so it’s possible that it was just a bit too early for the stores to be stocking it.
Some stores have the One-Pie brand of canned pumpkin, which gets high marks from users on the internet.
However, if you are unable to find canned pumpkin (and be sure you do not buy canned pumpkin pie mix, which already has spices added) there is still time to buy a baking or pie pumpkin at your local farm stand. Roast and puree the flesh, scoop it out of the shell and remove the seeds. Then be sure to puree the roasted flesh and then run it through a food mill. To give it more body, you can add roasted butternut squash or sweet potato; fresh pumpkin is always a little more stringy and watery than the canned version.
Pumpkin Spice Latte Syrup
Adapted from www.sweetsteep.com
1/2 cup sugar
1/2 cup water
2/3 cup pumpkin puree
One 14-ounce can of sweetened condensed milk
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
You can buy premade pumpkin pie spice, but you probably have all the ingredients for it in your pantry already. Save yourself some money, and use up your spices before they start to lose their flavor.
Most of the spice recipes we found are variations on a few basic ingredients. The Martha Stewart recipe worked fine, but almost any other recipe will be just as good. Combine 3 tablespoons of ground cinnamon, 2 teaspoons of ground ginger, a teaspoon of ground nutmeg, a teaspoon of ground allspice and a half teaspoon of ground cloves. If you don’t have any allspice, don’t go out and buy some just for this.
To make the pumpkin spice latte syrup, first make a simple sugar by combining a half cup of water and a half cup of sugar in a small saucepan over medium heat. The sugar will dissolve into the water and then begin to boil; when it does, turn the heat to low and add the pumpkin puree, the condensed milk, the pie spice and the salt. Stir them together for a couple minutes over low heat and then set the mix aside and let it cool.
Be sure that you use condensed milk, which is thick and sweet, and not evaporated milk or any other canned milk product. The two most common brands around here are Magnolia from Borden’s, which was made here in the Tri-state region for many years by the Borden family; and Eagle Brand (and actually, Eagle makes the Magnolia milk too).
When you’re ready to make a latte, you don’t have to use espresso, you can just make coffee (as strong or weak as you like). I use about two tablespoons of syrup for each normal-sized cup of coffee; experiment until you find the amount that you like.
You don’t need to add milk —but if you have a milk frother you can of course scoop some on top of your latte, and sprinkle a little dusting of pie spice over the top.
Erin Rollins of Millbrook in the Fashion Feed booth, open year round, at the Millbrook Antiques Mall. All proceeds from Fashion Feeds go to the Food of Life Pantry. As an interior designer by trade, Rollins designed this booth to evoke a high-end department store to align with the designer brands she carries.
MILLERTON — The Townscape 50/50 raffle drawing has collected a pot of more than $7,000.
That raffle drawing will take place this Saturday at 2 p.m. in Veteran’s Park. The moment is not just about picking a winner, but also about reflecting on how far Townscape has come since its humble beginnings in 1998, when founder Catherine Fenn — alongside Renee Vollen and Jan Gilmor — first set out to beautify her beloved village.
Fenn’s connection to Millerton runs deep. “I moved here from the Bronx when I was eight years old and fell in love with the place, even as a child,” she recalled, remembering camping trips at Rudd Pond and enjoying the quiet pace of life.
At 15, her family relocated to southern Connecticut. “My dad didn’t think there was much here for us, so we moved. I left kicking and screaming, literally, and I said, ‘Someday I’m coming back.’”
Years later, after marrying, divorcing, and raising children, Fenn kept that promise. She returned to Millerton and married a childhood friend who was very involved in the fire department. After his passing, Fenn threw herself into her own way of giving back.
“I care about this village deeply. Townscape is my way of helping Millerton be the best it can be,” she said.
What began as an informal effort to gather volunteers and plant flowers eventually blossomed into something larger. “We started with flowers up and down Main Street — barrels of them everywhere. Then it grew into benches, tables, trees and even events. It was such a fun world, a really wonderful organization with so many people involved.”
Fenn’s service to the community extends beyond beautification. She spent roughly two decades on the Planning Board, served as Town Supervisor and worked with the county housing authority. Still, her passion for flowers, trees and landscapes has left the most visible mark on Millerton — shaping not only how the village looks, but how it feels.
In 2006, Townscape became a nonprofit organization. But beautification, Fenn admits, isn’t always the easiest cause to fund. “We’re just putting flowers out — and I shouldn’t say ‘just,’ because to me it’s really important. The trees, the benches, all of it matters. But it’s not high on most people’s list when they think about charitable donations. Still, people have been wonderfully generous over the years.”
This Saturday’s raffle drawing is one way neighbors can show their support. The winner does not have to be present to claim the prize, but those who stop by can enjoy cookies, lemonade and artwork by local creators on display in the park.
MILLBROOK — Local crows should prepare to become highly spooked as planners of Millbrook Community Day, scheduled for Saturday, Sept. 20, have announced that a Scarecrow Contest will be part of the festivities.
Residents are invited to get creative and devise their own renditions of a scarecrow from traditional to whatever imagination might come up with.
Judging criteria will include creativity, including originality, new ideas, or perhaps whether the scarecrow tells a story. Design criteria include the creator’s technique, materials — recycled materials are emphatically a plus — and durability.
Rules include that scarecrows be free-standing, able to stand on their own or with minimal support. No scarecrow can be store-bought. Entries must be able to fit within a 6 x 6 foot space once assembled. A stand is available upon request. Scarecrows must be non-political, family friendly, and in a good-natured spirit.
Entrants are responsible for set-up, scheduled from 9 to 10 a.m. on Sept. 20, location to be assigned the week before. Judging will begin at 1 p.m. Winners will be announced at 2 p.m.
For more information and to register to participate, email mba@millbrooknewyork.com or go to www.millbrooknewyork.com/community-day-2025
COPAKE — Judith Marie “Judy” Drury, 76, a four-year resident of Copake, New York, formerly of Millerton, New York, died peacefully on Tuesday, Sept. 2, 2025, at Vassar Bros. Medical Center in Poughkeepsie, New York, surrounded by her loving family and her Lord and savior Jesus Christ. Judy worked as a therapy aide for Taconic DDSO in Wassaic, New York, prior to her retirement on Feb. 1, 2004. She then went on to work in the Housekeeping Department at Vassar Bros. Medical Center for several years.
Born Jan. 2, 1949, in Richford, Vermont, she was the daughter of the late Leo J. and Marie A. (Bean) Martel. She attended Roeliff Jansen Central School in Columbia County, New York, in her early years. Judy was an avid sports fan and she was particularly fond of the New England Patriots football team and the New York Rangers hockey team. She enjoyed spending time with her family and traveling to Florida, Myrtle Beach, South Carolina, and Pennsylvania for many years. She was a longtime parishioner of Faith Bible Chapel of Shekomeko on Silver Mountain in Millerton as well.
Judy is survived by two brothers; John Martel and his wife, Jane of Falls Village, Connecticut, and Frank Martel of Ancram, New York; her sister, Susanna “Sue” Martel of Copake, New York; and three generation of nieces, nephews, great nieces and nephews and great-great nieces and nephews. In addition to her parents, Judy was predeceased by her brother, Leo W. Martel, Sr. of Poughkeepsie, New York, and her sister, Helen J. Slater of Hillsdale, New York; her sister-in-law, Karen Martel of Ancram and a special nephew, Jacob Stickle of Copake.
A visiting hour will take place on Wednesday, Sept. 10, 2025, from 2 p.m. to 3 p.m. at Faith Bible Chapel, 222 Silver Mountain Road, Millerton, New York 12546. A funeral service will be held at 3 p.m. Pastor William Mayhew will officiate. Burial will follow at Irondale Cemetery in Millerton, New York. A celebration of Judy’s life will be announced at a later date. Arrangements have been entrusted to the Scott D. Conklin Funeral Home, 37 Park Avenue, Millerton, New York 12546.
Memorial contributions may be made to Faith Bible Chapel, 222 Silver Mountain Road, Millerton, New York 12546 or American Cancer Society, 45 Reade Place, Poughkeepsie, New York 12601. To send an online condolence to the family, flowers to the service or to plant a tree in Judy’s memory, please visit www.conklinfuneralhome.com
AMESVILLE — Jeremy Dakin, 78, passed away Aug. 31, 2025, at Vassar Brothers Medical Center after a long battle with COPD and other ailments.
Jeremy was a dear friend to many, and a fixture of the Amesville community. There will be a service in his memory at Trinity Lime Rock Episcopal Church on Sept. 27 at 11 a.m.
Below is the obituary Jeremy himself wrote:
Born July 20, 1947, Pittsfield, Massachusetts.
A resident of Salisbury, Connecticut for over 75 years, he graduated from UVM in 1970, at which time he enlisted in the U.S. Army as a German translator (“It just seemed like a better idea than learning Vietnamese”), and served two years in West Berlin.
Returning to Vermont in 1973 he began a 16-year gig as a ski shop manager and a professional ski patroller, which led to a 30-year stint as an EMT.
A direct descendant of Rebecca Nurse (who was hanged as a witch in Salem in 1692), he is survived by a nephew, Robin Dakin, of Englewood, Ohio, his wife Amy, and a flock of grandnieces, all of whom seem to have inherited the family love of camping and canoeing.
The love of his life, Wren Smith, passed away in 2007 after a 10-year battle with breast cancer. By the time he was seventy, Jeremy’s physical activities were curtailed by COPD, due to a lifetime of smoking.
Rather than spend money on flowers, please consider a donation to the American Cancer Society and/or the American Lung Association. But, for Pete’s sake, don’t smoke.