One telltale sign fall has arrived is when Starbucks begins serving their delicious Pumpkin Spice Lattes. Latte lovers everywhere wait with anticipation for the beloved beverage. They are in such demand that I recently heard there was a threat of a pumpkin latte shortage. No need to panic, as of October 8 Starbucks says that they are 100% stocked with pumpkin latte ingredients. Whew!
I love Starbucks coffee. However, I crave a latte more often than my budget allows. Recently when I had a craving for a Pumpkin Spice Latte, instead of driving to the nearest coffee shop, I decided to make one at home. There are many recipes online to choose from. One recipe that looked really good includes the steps for making pumpkin syrup similar to the syrup used at Starbucks. The process seemed a little too labor intensive for me so I kept looking.
I came across this recipe at www.recipegirl.com. The original post can be seen here. The writer explains each step through beautiful photography. It looked delicious, and since I had all the ingredients on hand decided to give it a try. It was so good. Now, I can’t claim it taste just like lattes from a coffee shop, but the price and convenience make it a winner in my cookbook.
The pumpkin puree doesn’t dissolve so you may find a pumpkin surprise in the bottom of your cup. If you don’t care for the surprise, you can strain the milk mixture before pouring it in, but it might result in less pumpkin flavor.
- whole milk or milk of your choice - 1/2 cup
- unsweetened canned pumpkin puree - 1 Tbsp
- packed light brown sugar - 1 tsp
- pumpkin pie spice - 1/4 tsp
- vanilla extract - 1 tsp
- hot, brewed strong coffee - 1 cup
- half and half cream - 2 Tbsp
- granulated white sugar, or more to taste - 1 tsp
- whipped cream, optional -
- ground nutmeg -