Saturday, September 17, 2011

Pumpkin Spiced Latte

Did you run to Starbucks as soon as the Pumpkin Spiced Latte became available a couple of weeks ago?  Are you remortgaging your house so that you can afford said "lattes." The hubby and I tested out this recipe tonight and I give it an A+ for being as close to Starbucks as possible. I was so glad to find canned pumpkin, albeit a small can, for less than $2.00 today at Walmart. I've had this recipe in my hands for over a week and I just couldn't find it in me to shell out 3 almost 4 dollars for a can of pumpkin at other stores. Before I share the recipe a few notes: Use 1% or 2% milk and real sugar. After you've tasted this the right way then you can try and lighten it up. Also, you may find the pumpkin puree to be a bit mealy. If it bothers you Torani does make a Pumpkin Spice Syrup. You can replace the puree with the syrup. Without further or do, here is a recipe for a copycat pumpkin spiced latte.

Pumpkin Spiced Latte
2 tablespoons canned pumpkin puree
1 teaspoon good quality vanilla extract
2 tablespoons white sugar
1 cup 1 % milk
1/4 teaspoon pumpkin pie spice
1 (1.5 fluid ounce) jigger brewed espresso or double strength coffee  (I had no idea what a jigger was...but apparently it's the equivalent of a shot glass.)
Whipped cream, whipped topping, or whatever floats your boat :).

Brew your espresso and set aside.
 In a small saucepan over medium heat whisk pumpkin, vanilla, sugar, spice, and milk. Whisk continuously until hot. Do not bring to a boil or your milk will burn.
Place milk in a blender and whir a few minutes or until frothy. Pour into a mug and top with your jigger of espresso. Stir to combine and top with whipped cream. Enjoy!

At this rate you may still have money left over for Christmas shopping by the time fall is over.

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