Pumpkin Spice Latte
Amidst all the joys of autumn, there seems to be one thing that often stands above the rest for the coffee-loving world — the return of the “pumpkin spice” drinks!! While I try to steer my business to local coffee shops, this classic trademark drink of Starbucks is undoubtedly a favorite. Mmmmm…everything about it seems to celebrate the feeling of fall. So when I happened to see an article on Apartment Therapy this week with a simple recipe on how to make this at home, I had to give it a try!
I’m happy to report that it was absolutely delicious! :) No surprise, really, with such a classic list of ingredients. But the flavors were fantastic, and I was actually amazed at how well the blender worked with frothing up the milk. (Maybe that’s a well-known trick, but I’d never tried it!) I did end up modifying the recipe a bit to add in a little more coffee flavor, but overall, it’s a great, flavorful recipe.
And of course, being able to make nearly a week’s worth of lattes at home for the price of one at a coffee shop is always a bonus… :)
Pumpkin Spice Latte
- 2 cups milk (your choice - skim, 1%, 2%, whole, soy, etc.)
- 2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
- 1 or 2 tablespoons sugar or sugar substitute
- 2 tablespoons vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1-2 shots espresso (about 1/4 cup of espresso or 2/3 cup of very strong brewed coffee if you don't have an espresso machine.)
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the espresso on top.
Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.