This past week I noticed several Facebook updates from friends who purchased their first Starbucks Pumpkin Spice Latte (A BIG fan favorite!) for the upcoming Fall season. It makes sense. School started and we all know that once that happens, Fall arrives immediately! (Well, at least where I live it does!)
So what is better than curling up with a great book and pairing it with a warm, pumpkin spice latte? Even better, make it yourself and save yourself A LOT of money!
And so, since I am also a coffee and pumpkin lover (but am not a fan of spending money on things I can make myself), I decided to go recipe exploring for a homemade pumpkin spice latter and I discovered this one.
It’s a great recipe, but I decided to adapt it a bit ;).
Please note, my pumpkin spice latte recipe is HALF the original. I also decreased the amount of canned pumpkin by more than half because I am not a big fan of drinking liquid pumpkin ;). I think the recipe I developed tastes great. It’s not overwhelming in the pumpkin department and you can still taste the coffee–but it also is not overpowering.
AND, the end result is just sweet enough ;). Both my husband and my 3 year-old tried it and loved it. So, I think this pumpkin spice latte recipe is a success!
OK, so below is the recipe that I created. 😉 For those interested, I have posted images of the ingredients I used to create this recipe at the bottom of the post, as well as where I purchased them. ENJOY!
Warm Pumpkin Spice Latte
1 Cup Almond Milk
1 1/2 tbsp. canned pumpkin
1 tsp. raw honey
1 tsp. organic vanilla extract
1/4 tsp. pumpkin pie spice
6 oz. Brewed Coffee or Expresso
First, prepare your coffee:
I used 2 scoops of Maxwell House Coffee (original roast) and about 1 cup (6 oz.) water. I made my coffee is an Imusa stove top espresso maker (I found one at the Grove City outlets for under $5!!)
But you if have no idea what I’m talking about, you can find the Imusa stove top expresso maker here. Basically, it’s a percolator. It makes your coffee much stronger than a regular old coffee maker.
I love mine!
While coffee is getting ready, combine the almond milk, pumpkin and raw honey in a small saucepan, and cook it on medium heat, stirring until steaming.
Next, remove saucepan from heat, stir in vanilla and spice. Then, grab your whisk and get to it! When a lot of foam is created, you’re ready to transfer to your cup 🙂
Pour pumpkin mix into one large mug or two mugs.
Then, add the hot espresso or coffee on top. Once poured, you can top with whipped cream and sprinkle pumpkin pie spice, nutmeg or cinnamon on top.
I just left my plain. 🙂
Do you have a favorite recipe that you pair with a great book? Feel free to share both recipe and book in the comments below!
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