Saturday, October 2, 2010

Pumpkin Spice Latte

H/T  In the Heart of My Home
 Starbucks' Pumpkin Spice Latte seems to be a seasonal hit. Many people eagerly wait for it to show up on menus each Fall.

I noticed that it was back on the menu when I went to Starbucks just the other day . . . .  However, for those of us on a budget, those little cups of goodness can add up. 99.9% of the time I just do not buy from Starbucks as a matter of principal.
  • I do not like their donor program (planned parenthood) 
  • I can spend that same money to actually help someone with real food . . . . .
Making your own Pumpkin Spice Latte at home will not only save you money, but you can also enjoy them at anytime of the year.
And! You can tweak the recipe to make it, as Goldilocks says, "Just right." (We have not even mentioned impressing friends and family!  LOL)

Note: You can change the sugar and fat content of this recipe quite easily.

Pumpkin Spice Latte
makes 1-2 servings

2 cups milk ( I much prefer 1/2 & 1/2 or @ least a mixture of milk and cream or 1/2 & 1/2)
2 Tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 Tablespoons sugar
2 Tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)

In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming.

Remove from heat, stir in vanilla and spice, transfer to a blender and process until foamy (for 15 seconds @ least). If you don't have a blender, don't worry about it - just whisk the mixture really, really, really, really well with a wire whisk.

Pour into a large mug or two mugs. Add the espresso on top.

Optional: Top with whipped cream (almost NOT optional)
And sprinkle pumpkin pie spice, nutmeg, cinnamon, or drizzle honey on top.

SOURCE: In the Heart of My Home

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