Pumpkin Spice Latte

I found this while roaming thru the internet.

by Averie @ Averie Cooks on September 14, 2011

Every year around this time the world seems to go crazy for Starbucks Pumpkin Spice Lattes

The Starbucks Pumpkin Spice Lattes are lovely…

But you can make them at home

And I’d like to think my make-at-home version wins

And the ones you purchase are generally made with fake, sugary, pumpkin-flavored syrups, not real pumpkin puree

I personally don’t care about fake sugary pumpkin syrup.  And in fact kind of like it.  Oh well, I digress.

But since some people don’t like a daily dose of HFCS, if you make these at home you can control what goes into your latte

Another reason the at-home version wins is because you could go into the poorhouse if you like your coffee as much as I like mine buying these specialty drinks

I bet the cost per cup of the homemade latte is less than a quarter. Probably even less.

Far less than the $4 or so you pay when out and the cheapskate in me wants to make things at home whenever possible

And I actually prefer the taste of my version to the Starbucks version

But I guess I’m biased

So for the recipe, there are many ways to make these and many recipes I’ve seen on the internet, but here’s what I do because I like these ratios the best.

And oh yes, it’s easy.

Get ready to slurp.  I sure do.

Pumpkin Spice Latte (Vegan, Gluten Free)

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 (I suggest 2 tbsp agave or 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 ingredients in a small bowl and whisk well by hand or blend all ingredients using a Vita or blender

Optional: Warm the finished pumpkin milk mixture in the microwave or on the stovetop (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/whipped topping such as CoolWhip or TruWhip; 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, in a smoothie, or drink it as is.  As long as you’re dirtying dishes, I always make a little extra for refills or for later.

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.

All spices and seasonings are to taste; in this case, mine.  If you want to reduce the spices (or increase them), obviously adjust everything according to your own taste preferences.  Some people may find the amounts I used a bit strong, but I like robust flavors.

After reading this post. I wonder if you can use pumpkin pie filling . That way you don't have to worry about the spices not dissolving.