Who needs Starbucks when you can make Pumpkin Spice Latte at home??
Makes 2 drinks
What You Need to Make Pumpkin Spice Latte
- 2 tablespoons pumpkin purée
- 1/2 teaspoon pumpkin pie spice, plus more for garnish
- Freshly ground black pepper
- 2 tablespoons granulated sugar
- 2 tablespoons vanilla extract
- 2 cups whole milk
- 1 to 2 shots espresso (about 1/4 cup), or 1/3 to 1/2 cup strong coffee
- 1/4 cup heavy cream, whipped into firm peaks
- Mixer, whisk, or hand blender, to whip cream
- Wooden spoon
- Espresso maker or coffee maker
- Heat the pumpkin and spices. Place the pumpkin, pumpkin pie spice, and a generous helping of black pepper in a small saucepan over medium heat and cook, stirring constantly, until it’s hot and smells cooked, about 2 minutes.
- Stir in the sugar. Add the sugar and stir until the mixture looks like a bubbly, thick syrup.
- Warm the milk. Whisk in the milk and vanilla and warm gently, stirring often and watching carefully to make sure it doesn’t boil over.
- Blend the milk. Carefully process the mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
- Mix the drinks. Make the espresso or coffee and divide between 2 mugs. Add the frothed milk and pumpkin mixture. Top with the whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.
Make a big batch of pumpkin spice base: If you like, you can make a big batch of the pumpkin spice base, and refrigerate. To make 8 full servings, cook 1/2 cup pumpkin purée with 2 teaspoons pumpkin pie spice, 1/2 teaspoon black pepper, and 1/2 cup granulated sugar. Stir in 1/2 cup vanilla extract. Refrigerate for up to 1 week and use as desired. To serve, blend 1/3 cup pumpkin spice base with milk until frothy, and add 1 or 2 shots of espresso. Top with whipped cream and serve.
- Vanilla: Yes, this recipe calls for 2 tablespoons (not teaspoons) of vanilla. This sounds like a lot, but it does more than anything else to mimic the intense, even artificial, taste of the syrups used in coffee shops. But feel free to start with less and bump it up as needed.
Milk fat: This recipe is most satisfying when made with whole milk, but 2% and skim can be substituted.
- Canned pumpkin substitution: You can substitute 1 teaspoon Torani Pumpkin Spice Syrup for the canned pumpkin if you have it on hand.
- Sugar substitute: You can use a sugar substitute in place of the sugar if desired. Add to taste.
Published originally in thekitchn.com October 15, 2017
photo source: delish.com