DIY: Pumpkin Spice Latte-licious

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.image

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!

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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.

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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.

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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.

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Enjoy! Have some variations or other ideas? Add them in the comments!

Happy Fall, Ya’ll.

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4 thoughts on “DIY: Pumpkin Spice Latte-licious

  1. So yummy, I’ve made this several times with different variations…due to recently discovered almond and vanilla sensitivities, I used a can of light coconut milk, plus water to make 2 cups (tried the full fat stuff, too heavy!). Reduced vanilla to 1 T (have also made it without), and subbed xylitol for sugar to make it sugar free too. Voila! Who needs Starbucks? 🙂

    • Nicely done, Patty! I’ve yet to experiment with coconut milk. I don’t know why I’m hesitant. Maybe because almond milk has been working for me and I don’t want to mess anything up! Still loving the homemade version, even though Starbucks still is a nice treat every once in a while! 🙂

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