The Pumpkin Spice Latte is fall’s favorite drink. Signature espresso blended with the unmistakable spices of fall – cinnamon, nutmeg and clove – smooth with steamed milk and topped with delectably sweetened whipped cream.
This is my recipe for Pumpkin Spice Latte. Enjoy a delicious Fall drink that’s simple to make and easy on the wallet.
2 cups milk
2 Tablespoons canned pumpkin
1 or 2 Tablespoons sugar
2 Tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
about 1/4 cup espresso or 1/2 cup strong brewed coffee
In a small saucepan, combine milk, pumpkin, and sugar. Cook on medium heat, stirring until steaming. Remove from heat, stir in vanilla and spice. Whisk. Pour into a large cup. Add the coffee on top. And top with whipped cream and a sprinkle of cinnamon. Mmmm.
* I use my french press to make the coffee for this drink.
* Use the amount of sugar you prefer. While Autumn likes 2 Tablespoons sugar, I prefer only 1 Tablespoon.
* Pumpkin Pie Spice can be made from the following spices: For 1 Tablespoon Pumpkin Pie Spice, use 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon allspice, and 1/8 teaspoon nutmeg.
* Making your own whipped cream isn’t that hard and it tastes “a latte” better than whipped cream from an aerosol can. Chill bowl and mixing beaters. Combine 1 cup whipping cream, 2 Tablespoons sugar, and 1/2 teaspoon vanilla. Beat with an electric mixer on medium until soft peaks form. Make whipped cream ahead of time and freeze until needed. (Place a spoonful onto a parchment lined baking sheet. Put in the freezer for 30 minutes. After they are firm, they can be put into a freezer container)