Monday, September 24, 2012

Pumpkin Spice Lattes



It's fall.  It's still hot outside, but there is a slight breeze, and it definitely "feels" like fall.  I love it.

I recently made my first pumpkin spice latte of the year.  I had not been able to find any pie pumpkins at the store to cook, but I fortunately still had some in my freezer from last year.

Mmmmm.  It was tasty!  Want to make your own and save yourself almost $5 at Starbucks?  Here's how:

Before you start, make sure to bake a pumpkin and puree it.  Not sure how?  View my 'how to' post HERE.  Don't have time to bake one?  Just use a can of pumpkin puree instead ;)


Pumpkin Spice Latte
serves 2

In a pot, mix together:

  • 2 cups milk
  • 1 cup strong coffee (i.e. espresso; 4 TBS to 1 cup water)
  • 1 1/2 -2 TBS vanilla
  • 4 tsp sugar
  • dash of nutmeg
  • 1 cinnamon stick (or about 1/2 tsp ground cinnamon)
  • 2 heaping tsp pumpkin puree
Heat over medium high heat until nice and hot, using a whisk to avoid burning the bottom.  Pour into two mugs.  Top with whipped cream and a dash of nutmeg and cinnamon.  

If you want to add a little "something extra" try adding some tazo chai concentrate to the mix!  Yum!


Notes: 
  •  If you do not like "grittiness" from the cinnamon, use a cinnamon stick when heating.  
  • If you are a fan of the "sweet" that you would get in a Starbucks pumpkin spice latte, try substituting the sugar & vanilla for a vanilla coffee syrup (you can find my recipe for coffee syrups HERE).  
I originally found my recipe HERE.

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