Many posts ago, I shared my recipe for a homemade pumpkin spice latté that was knock-your-socks off amazeballs. Well, what if I told you that I’ve found a way to make it even better? After much research (a.k.a., drinking many lattés) I’ve come to the conclusion that Starbucks’ secrets are the following: a whole lot of foam, and a delicious array of flavour syrups.

Now, you can have both of these, easily.

First off, let’s talk a bit about the foam. A latté just isn’t a latté without a fluffy pillow of foam piled high on top. Well, thanks to my latest collaboration with Stokes, I have discovered the holy grail of pillowy foam makers. This compact countertop machine heats and froths milk in seconds! Seconds! I’ve owned it all of 4 days, and I’m already addicted.