I enjoy this latte at Starbucks at Christmas time, but who can afford to get it more than a couple of times each winter? This is a very close recipe, in my opinion.
Pumpkin Spice Latte II (from http://www.bakingandbooks.com/2006/10/10/pumpkin-spice-latte-ii/)
Ingredients: Makes 2 servings
1 level tablespoon pumpkin puree
1 cup milk (whole if you dare!)
1/2 tablespoon light brown sugar (packed and leveled)
1/4 tsp cinnamon
1/8 tsp nutmeg (+ a pinch for dusting later)
1/8 tsp ground cloves
1/2 tsp pure vanilla extract
2 cups strong coffee (brewed using 2 tbsp per 1 cup of water)
You can also use a shot or two of espresso instead of coffee.
4 tablespoons Coffeemate creamer
4 to 8 teaspoons of granulated sugar
Whipped cream
Begin brewing coffee.
In a blender puree the milk, pumpkin, cinnamon, nutmeg, cloves, brown sugar and vanilla. Pour into a small saucepan and cook over low heat until the milk is warm and begins to froth slightly. (About 4-5 minutes.) Remove from heat.
For each serving: Pour 1/2 cup of the pumpkin mixture into your coffee mug. Add 2 generous tablespoons of Coffeemate creamer. Heat in the microwave for 30 seconds, then add 1 cup of brewed coffee. Add 2 to 4 teaspoons of sugar (depending on how sweet you like your drink, I added 3 tsps.) Top off with a touch more ‘pumpkin milk’ then cover with whipped cream and sprinkle with nutmeg. Serve immediately.
Notes:
I'm not a huge fan of cloves, so I only used half of the 1/8 tsp and it's still a bit strong for me. I used whole milk (and no whipped cream) and it's very rich. Tasty!
Pumpkin Spice Latte II (from http://www.bakingandbooks.com/2006/10/10/pumpkin-spice-latte-ii/)
Ingredients: Makes 2 servings
1 level tablespoon pumpkin puree
1 cup milk (whole if you dare!)
1/2 tablespoon light brown sugar (packed and leveled)
1/4 tsp cinnamon
1/8 tsp nutmeg (+ a pinch for dusting later)
1/8 tsp ground cloves
1/2 tsp pure vanilla extract
2 cups strong coffee (brewed using 2 tbsp per 1 cup of water)
You can also use a shot or two of espresso instead of coffee.
4 tablespoons Coffeemate creamer
4 to 8 teaspoons of granulated sugar
Whipped cream
Begin brewing coffee.
In a blender puree the milk, pumpkin, cinnamon, nutmeg, cloves, brown sugar and vanilla. Pour into a small saucepan and cook over low heat until the milk is warm and begins to froth slightly. (About 4-5 minutes.) Remove from heat.
For each serving: Pour 1/2 cup of the pumpkin mixture into your coffee mug. Add 2 generous tablespoons of Coffeemate creamer. Heat in the microwave for 30 seconds, then add 1 cup of brewed coffee. Add 2 to 4 teaspoons of sugar (depending on how sweet you like your drink, I added 3 tsps.) Top off with a touch more ‘pumpkin milk’ then cover with whipped cream and sprinkle with nutmeg. Serve immediately.
Notes:
I'm not a huge fan of cloves, so I only used half of the 1/8 tsp and it's still a bit strong for me. I used whole milk (and no whipped cream) and it's very rich. Tasty!
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