How to Make Homemade Pumpkin Spice Lattes

It’s hard to resist this guilty pleasure at one of Americas favorite coffee shops . . .

They are a bit pricey, so your wallet may be the only speed-bump between you and a mug of heaven! The good news is for much less, you can make one yourself right in your own cozy kitchen! Oh! You can also control the amount of sugar and there are no “flavorings” in this recipe. (A Starbucks knockoff) 😉

What You Will Need :

~ Enough for 2 Servings ~ Further Below is the recipe for 8 Servings ~

Check off what you have on hand, then do a little shopping or borrowing for the rest.

Equipment:

Mixer or hand blender, to whip the cream
Saucepan
Wooden spoon
Whisk
Blender
Espresso maker or coffee maker

Ingredients

2 tablespoons canned organic pumpkin
1/2 teaspoon pumpkin pie spice, plus more to garnish
1 – 2 teaspoons Freshly ground black pepper
2 tablespoons sugar
2 tablespoons pure vanilla extract
2 cups whole milk
1 or 2 shots espresso, about 1/4 cup
1/4 cup heavy cream, (whipped until firm peaks form)

Instructions

1. Heat the pumpkin and spices: In a small saucepan over medium heat, mix the pumpkin, the pumpkin pie spice and a generous helping of quality black pepper for 2 minutes or until it’s hot and smells cooked. Stir constantly.

2. Stir in the sugar: Add the sugar (or Stevia® substitute) and stir until the mixture looks like thick bubbling syrup.

3. Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn’t boil over.

4. Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender until frothy and blended.

5. Mix the drinks: Make the espresso (or coffee), divide between two mugs, and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.

Substitutions

Milk Fat: This recipe is most satisfying when made with whole milk, but you may substitute 2%, 1% and skim.

Canned Pumpkin Substitution: You may substitute 1 teaspoon of “Torani Pumpkin Spice” Syrup for the canned pumpkin if you have it on hand.

Sugar Substitute: You may substitute sugar with stevia if you like. Add to taste.

Espresso Substitute: If you don’t have espresso or a way to make it, you can use a regular coffee maker and brew some strong coffee. In this case, you will want to increase the amount from 1/3 cup (espresso) to 1/2 cup (coffee).
Recipe Notes

*TIP: Make a BIG Batch of the pumpkin spice base, and refrigerate.*

To Make 8 Servings.

Image: Foreverinpursuit

Image: Foreverinpursuit

 

In the saucepan, cook 1 cup freshly pureed (or canned) pumpkin with 4-teaspoons pumpkin pie spice, 1-teaspoon black pepper, and 1-cup sugar(or Stevia substitute/read box for amount). Stir in 1-cup vanilla extract. Refrigerate for up to 1 week and use as desired.

 

To Serve:

In a blender or with a whisk, combine 1/3 cup pumpkin spice mix with milk until frothy.  Add 1 shot of espresso Or 1/2 Cup strong coffee. Top with whipped cream and serve.

 

 

 

 

Thanks to thekitchn.com for the recipe

FYI … The author of this recipe says this about using fresh pumpkin: “I cook the pumpkin and the spices for a moment in the saucepan, which gets rid of any raw squash flavor and makes the spices toastier. Secondly, I think that the real key to this recipe is a healthy dose of black pepper, which cuts through the sweetness and the coffee for a spicy bite.”

 

Images Thanks to : Bliss Tree and ForeverInPursuit

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