Every year around this time the world seems to go crazy for Starbucks Pumpkin Spice Lattes.
Guess what? I've found a wonderful recipe to make your own at home! I made these for the ladies in my Bible Study last Sunday and they loved them.
You know what's so great about the homemade version? You use real pumpkin puree instead of the fake sugary pumpkin syrup that they use at Starbucks! So yay for choosing a healthier latte this holiday season!
Pumpkin Spice Latte
1. Make coffee (a pot, a cup, in whatever fashion and however you prefer making your coffee. The stronger the better)
2. Make Pumpkin Milk
1 c milk (I used almond milk but use any kind you want from half and half to rice milk)
1/4 heaping cup pumpkin puree (more if you really love pumpkin)
2 tsp pumpkin pie spice blend, or to taste
1 tsp cinnamon, or to taste
1 tsp vanilla extract
sweetener of choice, to taste ( 2 tbsp brown sugar or a pinch of stevia to taste; or try honey, maple syrup, etc. to taste)
Optional: pinch of ground nutmeg, ginger, garam masala, cardamom, or other warming spices to taste
Directions: Combine all Pumpkin Milk ingredients in a blender and strain through a fine mesh strainer.
Optional: Warm the finished pumpkin milk mixture in the microwave or on the stove top (I do a quick nuke of about 1 minute)
3. Pour 1 c of brewed coffee into a mug and pour half the pumpkin milk mixture over the top of the coffee and enjoy. (Optional: Finish by garnishing with real whipped cream and a sprinkle of pumpkin pie spice/cinnamon on top)
The other half of the pumpkin milk mixture is for the refill you know you will want. If you truly don’t want a refill, refrigerate it for up to a few days and use for your next latte.
Notes:
The spices will not “blend” or entirely dissolve. This is to be expected and normal. If this bothers you, this may not the recipe for you and you may want to experiment with other recipes or techniques.
*I suggest using a strainer to get rid of any gritty spices that bother you (after you let it heat on the stove or in the microwave)
Recipe adapted from Love Veggies and Yoga
