I couldn’t help but laugh when I saw this. I admit, I am that girl. Unashamedly loving everything about fall and consuming as many pumpkin spice lattes as I possibly can every time this season rolls around.
As much this season warrants jokes from all sides, I will embrace them wholeheartedly. Because I LOVE FALL. AND I LOVE PUMPKIN SPICE LATTES.
So, because I love them so much, I went on a search to find a delicious homemade recipe for them because I love you Starbucks, but I cannot afford your $3.95-$4.95 price tag for one of these babies all the time. I found a lovely little recipe from Heather at Farmgirl Gourmet. I’ve made this twice now, the second time adjusting it to my personal preferences. Also, I believe it is dairy free! My dairy-free friends need to verify that, because I know dairy is a sneaky little thing finding its way in ingredients that you’d otherwise never know it existed in.
What you’ll need:
2 cups milk (I used unsweetened vanilla almond milk to make it dairy-free)
4 tablespoons canned pumpkin puree
3 tablespoons white sugar
2 tablespoons vanilla extract (I used pure Mexican vanilla–makes all the difference!)
1/2 teaspoon pumpkin pie spice
1/2 cup strong coffee or espresso
canned whipped cream (exclude this if making dairy-free)
*and a blender, no fancy machine needed!
Add the milk, sugar, pumpkin puree, vanilla, and pumpkin pie spice into small pan over medium-high heat, stirring continually, until it’s almost boiling. You don’t want to burn the milk, but you want to make sure its good and hot.
Remove milk mixture from heat and pour it in your blender. Put on lid tightly. Blend on high for about 2 minutes until the milk begins to froth.
Divide the milk mixture between two LARGE mugs, then add your strong coffee, pouring it down the side into the mug so the froth stays on top. *Be careful to not add too much coffee. I was making mine with about half coffee/half milk mixture, and it tasted more like coffee with creamer and less like a pumpkin spice latte. Of course, play around with it and figure out your ratios according to your liking!
For dairy-free, you can add a pinch of pumpkin pie spice to the top and you’re finished! But for a truly decadent treat, add a spray of canned whipped cream on the top and sprinkle some spice for a truly decorative, homemade, delicious pumpkin spice latte.
Enjoy! Have some variations or other ideas? Add them in the comments!
Happy Fall, Ya’ll.