I first met Starbuck's Pumpkin Spice Latte a few years back and it was love at first taste. Never had I had a coffee drink that was so perfect in every way. I treated myself to them on occasion and really looked forward to it. But each time I bought one, I couldn't help but cringe a little at the cost of each cup as well as the after effects of the drink - too much sugar which undoubtedly ended up making me feel a little bit yucky. So maybe not perfect in every way.
This year, it dawned on me to actually try making my own. I can do this! So I went on my internet search and happened upon this recipe: the kitchn's How To Make Pumpkin Space Lattes. It was quite tasty, but of course, I had to make it my own and made it to fit my tastes perfectly. Since then (about 3 weeks), I believe I have indulged in at least 12 cups of heaven - without the drain on my wallet and ache in my tummy. Yay!! Maybe you'll find it suits your tastes, too? Let me know what you think!
Pumpkin Spice Latte
adapted from the kitchn
by My Epicurean Adventures
6 Tbsp pumpkin puree (~1/3 15oz can of pureed pumpkin, so if you want to just use up the whole can, just x's 3 all the other ingredients)
1 1/2 tsp pumpkin pie spice
3 Tbsp sugar
3 Tbsp vanilla extract
6 cups milk
6 shots espresso (~2 oz each)
- Mix pumpkin puree, pumpkin pie spice and sugar in a large saucepan over medium heat.
- Stir and bring to boil and then reduce heat to low, stirring frequently for about 5 mins longer.
- Remove from heat and whisk in vanilla. To save for later, see below.
- To make 6 servings to serve now: Add milk to sauce pan and heat thoroughly WITHOUT bringing to boil.
- Divide milk mixture among 6 glasses and add a shot (or two) of espresso to each cup.
- Top each with a swirl of whipped cream and a sprinkle of pumpkin pie spice.
- Read on to make single servings
Makes 6 10oz drinks
Now if you're like me and you don't want to have to go through this every time you want a pumpkin spice latte (which is like every day for me), read on. The main reason I made this recipe for 6 cups of coffee was so I could have one 6 days during the week because 7 would be over indulgent. ;)
I make the pumpkin puree mixture in advance and store it in one of my glass pyrex dishes for later use. It lasts me about a week in the fridge. Each time I want to make a cup:
- I just take 2 Tbsp of the pumpkin puree and plop it into a nice sized mug.
- Add 1 cup (8 oz) of milk to it and mix well.
- Heat the mixture how ever you'd like weather it be on the stove (in which case you need to transfer it to a small sauce pan), in the microwave or using a frothing wand. The latter is how I've been making mine.
- Once the pumpkin milk is thoroughly heated to your liking, add in 1 shot of espresso (or however many you need - haha). Each shot is approximately 2 oz.
- Then I top the drink with a generous dousing of whipped cream and sprinkling of pumpkin pie spice for good measure.
Mmmmmmm. I think I need to make one now. :)
Last week, I went a little nuts and had my pumpkin spice latte with some pumpkin bread I made using this tried and true pumpkin bread recipe from Betty Crocker.
And now I shall sit here, sipping my Pumpkin Spice Latte while doing a little Cyber Monday shopping. If you're like me and prefer to avoid the Black Friday crowds and shop from the comfort of my own computer, check out some great deals on Amazon using my affiliate link.
And treat yourself or a friend to Amazon Prime to make your holidays that much easier. We joined a few years back and don't know how we ever survived without it! The free two-day shipping this membership offers has saved our hides more than I can count! Try a 30 day trial membership for free! :)
Thanks so much for stopping by and please feel free to make my day by leaving me a comment, joining my blog in the top right corner or liking my on Facebook at MyEpicureanAdventures - the more the merrier! :)
Christine, aka happyvballgirl :)
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