I absolutely adore all things pumpkin and ever since September 1st, I regularly have been craving a Pumpkin Spice Latte. Best known source = Starbucks. I still haven’t gone. My two issues are not wanting it to be overly sweet and not wanting it flavored by a syrup with artificial color and flavoring (have to stay true to being All Natural Annie!) So I went on a search for a recipe and ingredients that are the real deal and result in a perfectly tasteful treat without any fake additions! I found a few recipes and did some tweaking and now I’m so excited to share what I came up with… Hope you enjoy!
Pumpkin Spice Latte
makes 1-2 servings (depending on mug size)
- 2 cups organic milk
- 2 tablespoons pumpkin puree OR 1 teaspoon of an all natural Pumpkin Spice Syrup, like Monin’s
- 2 tablespoons organic sugar or 1 tablespoon honey (you can halve this amount to make it less sweet or even leave it out if you use the syrup)
- 2 tablespoons pure vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1-2 shots espresso (equals about 1/4 cup of espresso OR 1/2 cup of strong brewed coffee if you don’t have an espresso machine. We did strong coffee)
- In a saucepan combine milk, pumpkin and sugar/honey/natural syrup 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 until about half way filled. Add the espresso (or coffee) on top.
- Optional: Top with some all natural whipped cream and sprinkle with pumpkin pie spice, nutmeg, and/or cinnamon.
Our experience making them was pretty comical…
Dylan (my husband) was helping me make the fresh whipped cream (organic valley heavy cream + a few drizzles of honey) while I was preparing the milk and pumpkin mixture. I wasn’t even noticing how long he was whipping until he says rather proudly, “wow, it’s turning kind of yellow.” Me: “Oh no, stop! You’re making butter!” Sure enough, it was a few more whips away from being butter…lol. But it was still good, just not as fluffy.
After we finished the lattes, we were tasting some of the left over strong coffee… I almost spit it out as I said, “This tastes like battery acid!” We both laughed and agreed the lattes turned out good, but there was definitely some room for improvement (like less whipping of the cream and using espresso instead of strong coffee next time). Let me know if you give it a try!