One of the best treats of autumn is a hot beverage cupped in mittened hands on a chilly day. I personally prefer hot chocolate, but sometimes there is a sweet drink that draws me in, like the Pumpkin Spice Latte made popular by coffee shops all around the world. Well, now you can whip up your own at home. Yes, I know you are already calculating how much money you’ll save and where you’ll spend it.
As an added bonus to making your own, you can make it dairy-free! You may not realize that Starbucks uses condensed milk in their PSL syrup, so for anyone who has a dairy allergy, lactose sensitivity, or vegan diet, this recipe is your ticket to a Pumpkin Spice Latte that your body won’t hate.
On to the recipe!
Homemade Pumpkin Spice Latte
2 cups cream/milk or dairy-free alternative
1 tablespoon canned pumpkin purée or fresh roasted pumpkin pulp
1 1/2 tablespoons sugar
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-4 shots espresso or strong coffee
Whipped cream (optional, omit for dairy-free)
1. Brew your preferred coffee very strong or brew espresso.
2. Blend half-and-half or milk with pumpkin purée, sugar, and pumpkin pie spice in a saucepan over medium heat. Do NOT bring to a boil, simply warm until very hot. Once steaming, remove from heat and add vanilla extract.
3. Transfer milk mixsture to blender and mix until frothy. Do not blend so long it cools.
4. Fill favorite mug with warm pumpkin spice mixture and add preferred number of coffee or espresso shots. Sprinkle pumpkin pie spice or a swirl of whipped cream on top if desired.
For added decadence (and sweetness), drizzle caramel sauce.