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Perfectly Pumpkin…My Homemade Pumpkin Spice Latte!

Oregon is ever known for rain. It’s been raining for the past few weeks but to be honest I hadn’t felt like Autumn had hit yet. What a stupid thing to think because after last night, Fall is in full-force! The wind and rain were so violent the house sounded like it would be ripped to shreds. We live in a heavily wooded area and I kept waking to the lovely sound of tree branches crashing down. Then the power went out, which is not an unusual thing to happen when you live out in the middle of nowhere. So of course, I had no heat. Our dog Juneau and I curled up in some blankets and got the worst sleep of our lives.

When I “woke up” this morning there was only one thing on my brain…COFFEE!

In spirit of blustery Autumn weather and with Halloween approaching I decided to make homemade Pumpkin Spice Lattes! These are 100% natural compared to Starbucks and 100% deliciously comforting.

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I don’t do so well with milk and cream so I tend to avoid it. I used canned coconut milk in place of half and half and Silk Almond-Coconut Blend in place of milk. These are the ingredients I used (please disregard the grout that is impervious to cleaning on our counter tops, someday I’ll get that dream kitchen!).

 

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In a small saucepan heat pumpkin and spices until fragrant. Add vanilla and maple syrup (or sweetener of your choice).

 

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Mix in canned coconut milk, cream or half and half.

 

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In your mug, mix desired amount of pumpkin mixture and coffee or espresso. Then add frothed milk.

I used my super awesome Milk Frother, similar to the one pictured below to get my Almond-Coconut Milk nice and frothy. I have noticed that Almond Milk doesn’t tend to froth as well as the Almond-Coconut blend but Soymilk and regular milk work great!

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My latte was a delicious success. It erased the grogginess of last night and replaced it with excitement about the change in seasons. I really do love Fall.

 

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Here’s the recipe:

 

Perfectly Pumpkin Homemade Pumpkin Spice Latte

(makes 2 servings)

1/4 cup canned pumpkin

1 tsp pumpkin pie spice

1 tsp cinnamon

1 tsp vanilla extract

1 tbs maple syrup or other desired sweetener (if you like things on the sweeter side more similar to the Starbucks PSL feel free to double the amount)

1/2 cup canned coconut milk or if using dairy, half and half or cream

16 oz brewed coffee or 4 shots of espresso

1/2 cup milk or milk substitute (for frothing)

coconut sugar, to taste (for sprinkling on top)

cinnamon, to taste (for sprinkling on top)

 

In a small saucepan warm pumpkin and spices on medium heat for a few minutes. Add sweetener of your choice, vanilla and coconut milk or suitable alternative. Pour mixture into two coffee mugs. Add coffee or espresso and mix well. Add frothed milk and sprinkle with cinnamon and coconut sugar. Yum!

 

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