I’m celebrating Halloween week with pumpkin spice lattes and orange nail polish.
Can you believe it’s almost Halloween? It felt like just yesterday that I was in a bathing suit sipping a prickly pear margarita. Okay, maybe not literally yesterday, but it was vacation and it was hot in Arizona, so it wasn’t so long ago that it could already be Halloween. Could it?
Pumpkin spice latte is THE coffee to have for Fall. Just ask every doughnut shop in your area how they feel about it. I happen to love it so I’d do what what any ordinary food blogger would do… I made a homemade version. This recipe is awesome because it’s delicious, which presents an opportunity to tell a short story.
I am picky when it comes to making hot flavored coffee. As in, super duper picky. Also, add to picky that I won’t post anything I don’t like and you may be getting the idea that this isn’t my first attempt at flavored hot coffee. In fact, for those of you that may be my regular visitors, you may notice that this is the first one I’ve ever posted… In over 2 and 1/2 years that I’ve had this blog. Thus, this is seriously the bomb digity.
Guess what? You don’t need any fancy syrups or ingredients to make this. That’s the bomb digity squared.
Mmm frothy. Feel free to add some whipped cream on top if you didn’t get enough foamy awesomeness just by using the immersion blender. I was going for simplicity today so I opted to skip it but let’s face it, whipped cream is always a good idea.
Pumpkin Spice Latte Recipe
- 1/2 cup black coffee
- 3/4 cup milk (I used 2%.)
- 2 tablespoons pumpkin puree (Sorry! I know it comes in giant cans.)
- 1 tablespoon maple syrup
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- Brew the coffee. Any unflavored coffee will do, but make sure you like what you are brewing.
- In a small saucepan, over Medium heat, warm the milk, pumpkin puree, maple syrup, and pumpkin pie spice. Whisk the ingredients together until the milk starts to bubble.
- Stir in the vanilla extract and then turn the heat off.
- Use an immersion blender to create the milk froth. I poured the warm milk into the measuring cup that came with my immersion blender. If yours didn’t come with a container then use any tall container or work in the saucepan. If you don’t have an immersion blender then use a whisk and whisk vigorously. (If you are going the whisk method here, you may want to have a can of whipped cream handy for extra foam.) Note that a whisk will not create the same frothy texture as an immersion blender.
- Pour the frothy milk into a mug.
- Then pour the coffee into the frothy milk.
Adapted from: Live Simply
If you’re going crazy for pumpkin like me, here are some other perfect recipes.