Pumpkin Spice Latte

It’s the most wonderful time of the year: time for everything to be coming up pumpkin. I saw this recipe on a friend’s Facebook thread about pumpkin spice lattes and decided to try it today, with a few alterations. I am so glad I did. Honestly, my first thought was that it might be a little bland, but it grew and grew and grew on me to the point that I can’t wait for it to be tomorrow so I can justify having another one.

Serves 2 (and I think it’s probably best fresh rather than warmed up, so either be prepared to drink a lot (eh) or make half)

Ingredients:

  • 1 1/2 cups milk (I use whole ’cause that’s what we have around here)
  • 1 teaspoon vanilla (more wouldn’t hurt)
  • 1/4 cup canned pumpkin
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • dash garam masala (you could skip this, but, really, I wouldn’t)
  • 1 tablespoon maple syrup (or to taste)
  • 2 cups strong coffee (a scoop or two stronger than you would otherwise drink it), hot

Directions:

  1. Combine milk, vanilla, pumpkin, cinnamon, ginger, cloves, garam masala, and maple syrup (so, everything but the coffee) in a microwave-safe measuring cup (or bowl) and heat in the microwave for 3 minutes, or until very hot (you could also head the mixture on the stove)
  2. Pour the milk mixture into a blender and blend until it is frothy (about 2 minutes?)
  3. Pour frothy pumpkin milk into a large mug (fill it about halfway), and add hot coffee to fill the mug the rest of the way. You can play with the proportions to suit your taste.
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One Response

  1. Tried this several times and agree it seems bland and thick. Then I tried this http://m.huffpost.com/us/entry/4065744
    Amazing. It uses 1/2tsp pumpkin pie spice, 2 tsp honey, and frothy milk. I made my own pie spice with 1tsp allspice, 1tsp nutmege, 1tsp ginger, 1tsp cinnamon and 1/2tsp cloves. I did the milk in the microwave.

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