Everyone rejoices when the Pumpkin Latte hits Starbucks – but who wants to venture out every morning for it? Or spend that much? Well, I’ve been doing a little testing with my cousin (she’s mildly obsessed with it) and after testing out a few different recipes we finally decided on a winner. I have to say, it’s a thousand times better homemade than at your local coffee shop. Plus, once you make the milk, it lasts you at least a week . . . that is if you don’t drink it all first. It’s addicting!
So kick back in your pajamas a while longer in the morning because you’ll no longer have to get dressed for your Pumpkin Spiced Latte fix.
Pumpkin Spiced Latte
For the Pumpkin Spice Base: – 1 cup pumpkin puree (canned or real) – 3/4 cup light brown sugar – 1 tablespoon ground cinnamon – 1 tablespoon vanilla extract – 1/4 teaspoon freshly grated nutmeg
For the Pumpkin Spice Latte: – 2 tablespoons Pumpkin Spice Base – 1 cup 2% milk (you can use soy or almond milk as well) – 1 shot of espresso or brewed coffee (about 4 ounces)
To Make the Pumpkin Spice Base: 1. Mix all of the base ingredients together until it has an even consistency.
2. Put Pumpkin Spice Base into a jar and store in the refrigerator for up to 2 weeks.
To Make a Pumpkin Spice Chai Latte: 1. Make one shot of espresso or brew coffee (about 4 ounces) and pour into your favorite coffee cup.
2. Stir the Pumpkin Spice Base and the milk together in a saucepan until it has a smooth consistency. Heat over medium high heat until the mixture is steaming hot.
3. Pour the hot milk into the espresso or coffee. Top with steamed milk and sprinkle a little cinnamon on top. Enjoy!
Photo by Caitlin Flemming