Homemade Pumpkin Spice Latte
They say if you really love something, you’ve got to let it go, and if it comes back it’s yours forever. I don’t know who ‘they’ are, and I don’t care. All I know is that fall is here, the pumpkin spice latte is back, and the birds sing my name every time my hot little hand curls itself around one of those venti vessels of joy.
I’ve got competition though, because I know you love it too.
And why wouldn’t you? This thing is crazy delicious and makes one daydream about traipsing around a pumpkin patch on a cool autumn day wearing tweeds and cordouroy in rich, earthy colors with fancy autumnal names like rust, maize and aubergine.
Another thing I’ve heard about love is that it don’t cost a thing, but I guess J. Lo wasn’t singing about frothy, season-inspired coffee drinks cause I’m out five bucks every time I duck out of work to pick up my delicious hot date. I found a recipe online that comes pretty close to the popular coffee shop version, and will be enjoying my favorite fall beverage long after the last leaf has been shaken from the tree.
2 cups milk (I used soy milk)
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute – you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don’t have an espresso machine.)
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it – just whisk the mixture really well with a wire whisk. Pour into a large mug or two mugs. Add the espresso on top. Makes 1 or 2 servings.
Just had to pass the recipe along. Love must be shared.