Autumn. My favorite season. The days get cooler. The trees change colors. Halloween. Tank tops and flip-flops are packed away, replaced by sweaters and boots.
For many, me included, Starbucks' pumpkin spice latte is tasty and addictive tradition of the season. Only here for a while, millions flock to get their fix.
As yummy as it is, the cost starts to add up at $3.50+ a pop. Not to mention, sometimes I just want one and I'm just to dang lazy to leave the house.
So, I decided to look up how to make one at home. And, wow, it's a damn good and freakishly easy.
And it's all natural, no weird syrups and you can control the sugar content and what level of spice you want.
Store extra pumpkin puree in the refrigerator for your next pumpkin spice latte fix or even yummy pumpkin pancakes or muffins.
Brew coffee with double of grounds that you normally do. For an extra kick, add a teaspoon of instant espresso. And, of course, if you have an espresso machine, use the real stuff in place of the coffee.
Full milk makes it nice and creamy, but it's just as delicious with reduced fat milk.
Pumpkin spice can be made at home, by the way. Equal portions of cinnamon, nutmeg, allspice and ground ginger can be stored in an old spice jar.
Recipe adapted from recipegirl.com.
Pumpkin Spice Latte
Makes 1 drink
1/2 cup whole milk
2 tablespoon unsweetened canned pumpkin puree
1 teaspoon packed light brown sugar
1/4 teaspoon pumpkin pie spice (add a bit more if you like it spicier)
1 teaspoon vanilla extract
1 cup hot brewed, strong coffee
2 tablespoons half & half cream
1 teaspoon granulated white sugar, or more to taste
whipped cream, optional
ground nutmeg
1 teaspoon packed light brown sugar
1/4 teaspoon pumpkin pie spice (add a bit more if you like it spicier)
1 teaspoon vanilla extract
1 cup hot brewed, strong coffee
2 tablespoons half & half cream
1 teaspoon granulated white sugar, or more to taste
whipped cream, optional
ground nutmeg
1. In a glass measuring cup or microwave-safe bowl, whisk together milk, pumpkin, brown sugar, spice and vanilla. Microwave for 1 to 2 minutes until it's hot and frothy.
2. Pour the pumpkin milk into a tall mug or glass. Add hot coffee. Pour in the cream. Add a teaspoon of sugar. Stir, and taste. Add more sugar, if desired.
3.Add optional whipped cream and nutmeg and enjoy hot!
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