Pumpkin Spice Latte
It is now the middle of September and even though the temperatures are still hovering around 100 degrees here, I can’t help but start to look forward to all things fall. Fortunately, Starbucks helps with that because now you can get pumpkin lattés and other drinks and goodies with aromatic autumn spices in them. Unfortunately, these cost an arm and a leg so I decided to see if I could make my own. Turns out, it’s not that difficult, much, much cheaper, and really delicious!
I like this recipe because you can taste the coffee, and it is less sweet than hot chocolate. It has a very mild pumpkin flavor, and what you taste more are the yummy spices and creaminess. However, if you like it sweeter, you can always add more sugar. I have also tried tripling the amounts and putting it in the crock pot to keep it warm for a larger group and that worked well. Just make sure you keep it on low, and check it once in a while to make sure it doesn’t burn. The picture above shows a cinnamon stick placed in the latte. I found that gives it too much of a cinnamon taste and kind of drowns out the other spices. Whipping cream is the best garnish, with just a tiny sprinkle of cinnamon on top.
If you are looking forward to fall, or if it is already starting to get cold where you are, this is a perfect drink to start the season off right. Or if you are like us in Arizona, you just might have to go turn your air conditioning down a little colder for a few minutes so you can enjoy a pumpkin latté, and dream of cooler days to come. They should be here soon…. I see light at the end of a very long, hot tunnel!:)
Pumpkin Spice Latté
2 cups milk
- 2 Tbsp. canned pumpkin
- 2 Tbsp. white sugar
- 2 Tbsp. real vanilla (not a typo, really says tablespoon)
- 1/2 tsp. pumpkin pie spice OR 1/4 tsp. cinnamon, 1/8 tsp. cloves, 1/8 tsp. nutmeg, and a teeny tiny pinch of ground ginger
- 1/2 c brewed espresso (or double strength coffee)
- whipped cream (optional for garnish)
- Add the coffee/espresso and milk to a saucepan and heat until hot but not boiling.
- Whisk in the pumpkin, spices, sugar, and vanilla.
- Pour mixture into crock pot on low just to keep warm.
- When ready to serve, whisk again, and ladle into mugs.
- Garnish with real whipped cream, and a pinch of cinnamon. Serve immediately.
- Makes enough for 2 people.
Recipe adapted from Stephanie O’Dea