When the weather turns cold, coffee shop menus fill up with pumpkin, peppermint and gingerbread. The good news is that most of these seasonal drinks are easy to make at home with strong coffee, milk, a few pantry spices and a simple syrup. You control the sweetness, you can use any milk you like, and a batch of syrup lasts for several cups.
Below are six fall and winter coffee drinks, plus the basics that make all of them taste better.
The basics: strong coffee and frothy milk
Every recipe here starts with a strong coffee base. Espresso is traditional, but you do not need an espresso machine. Any of these works:
- Espresso from a machine, if you have one.
- Moka pot coffee, which is strong and concentrated.
- Strong brewed coffee, made with a little more coffee than usual in a drip brewer, French press or pour-over.
A pour-over coffee maker is an easy way to brew a small, strong batch for one or two drinks. For more on brewing methods, see our guide to brewing better coffee at home.
For the milk, heat it gently on the stove or in the microwave until steaming but not boiling, then froth it with a handheld frother, a French press (pump the plunger up and down), or by shaking it in a sealed jar. Our post on what a latte is explains the ratio of coffee to milk in a classic latte.
1. Homemade pumpkin spice latte
You need: strong coffee, milk, a spoonful or two of pumpkin purée, sugar or maple syrup, pumpkin pie spice and vanilla.
- In a small saucepan, warm the milk with the pumpkin purée, sweetener and a pinch of pumpkin pie spice, whisking until smooth and steaming.
- Stir in a drop of vanilla.
- Froth the mixture, then pour it over the coffee.
- Top with whipped cream and a dusting of spice.
Real pumpkin gives the drink body and a gentle squash flavor. Strain the milk if you want it extra smooth.
2. Peppermint mocha
You need: strong coffee, milk, cocoa powder or chocolate syrup, sugar and peppermint extract.
Whisk cocoa and sugar into a little hot coffee until dissolved, add the rest of the coffee and a tiny amount of peppermint extract (it is strong, so start with a drop or two), then top with frothed milk. Crushed candy canes on whipped cream make it look festive.
3. Gingerbread latte
Make a quick gingerbread syrup by simmering equal parts water and brown sugar with a spoonful of molasses, ground ginger, cinnamon and a pinch of cloves for a few minutes. Cool, strain if needed, and keep it in the fridge. Stir a spoonful or two into coffee, top with frothed milk and finish with a sprinkle of nutmeg.
4. Maple cinnamon coffee
This one is simple and not too sweet. Stir a little real maple syrup and a pinch of cinnamon into hot coffee, then add warm milk or cream. Flavored beans make it even easier: a bag of cinnamon roll flavored coffee brews with warm spice notes already built in, so all you add is milk and a touch of maple.
5. Spiced coffee in the style of café de olla
Café de olla is a traditional Mexican coffee brewed in a clay pot with cinnamon and piloncillo (unrefined cane sugar). At home, simmer water with a cinnamon stick and dark brown sugar or piloncillo for a few minutes, remove from the heat, stir in medium-coarse ground coffee, steep for a few minutes and strain. Some versions add orange peel or a clove.
6. Eggnog latte
Warm store-bought or homemade eggnog gently (do not let it boil), froth it, and pour it over strong coffee. Eggnog is rich and sweet already, so most people need no extra sugar. A pinch of nutmeg on top finishes it.
Make-ahead syrups
Seasonal syrups make weekday drinks quick. A basic simple syrup is equal parts sugar and water heated until the sugar dissolves. Flavor it while warm:
- Cinnamon: add cinnamon sticks and steep as it cools.
- Vanilla: add a split vanilla bean or vanilla extract after cooling.
- Pumpkin spice: whisk in pumpkin pie spice and a little pumpkin purée.
Keep syrups in clean, sealed jars in the fridge and use them within a couple of weeks. If you prefer a creamy flavored add-in, see our guide to homemade coffee creamer.
FAQ
Can I make these drinks without espresso?
Yes. Strong brewed coffee or moka pot coffee works well in every recipe here.
Can I make them dairy-free?
Oat milk froths well and has a mild, slightly sweet flavor that suits spiced drinks. Almond, soy and coconut milk also work.
How do I make them iced?
Use chilled coffee or cold brew concentrate, stir in the syrup (syrups mix into cold drinks far better than granulated sugar), then add cold milk and ice.
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