The other way to get your Pumpkin Spice Latte fix today
Fall is happening, and that means Starbucks’ Pumpkin Spice Lattes are back in our lives. That’s right! Today is the day! You can run out and start getting pumpkin in your coffee like no one’s business. And it is delicious.
I have no problem telling you that I am 100% on the PSL bandwagon. I resisted at first, then tried a sample a couple of years ago and never looked back. Forward, I say! (You know, in the direction of all the Pumpkin Spice Lattes.)
There’s just one hitch—a ride on this most delicious of bandwagons requires, you know, actually leaving your house, and spending some money. At least, that’s what I thought until I did some kitchen experimenting. And guess what? Yep, you can make your own. I have concocted a recipe for a homemade version that more than does the job when my wallet can’t quite make it happen.
Homemade Pumpkin Spice Latte Ingredients:
12 to 14 ounces milk (depending on how strong you like your lattes)
2 1-ounce shots of espresso (No espresso machine? No problem—see tips at the end.)
1 tablespoon canned pumpkin puree
1-1/2 tablespoons maple syrup
1/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
1. In a large mug, stir together pumpkin puree, maple syrup, pumpkin pie spice, and vanilla.
2. Steam milk.
3. Mix in shots of espresso.
4. Pour milk into mug and top with foam.
Now, sip and savor…
Make it without an espresso machine: Brew double-strength coffee, and heat milk in a saucepan on the stove top.
Make it faster: If you can find canned pumpkin pie mix (versus straight-up pumpkin puree), it will already have the perfect blend of spices. You may just want to add a little maple syrup, but aside from that, you’ll be good to go.
Make it with whipped cream: A latte isn’t a latte to me without foam, but by all means, top yours with whipped cream if that’s your thing!