It's autumn. Pumpkin everything is here. Either you love all the pumpkin things or it's like a pumpkin nightmare on Halloween. I happen to fall into the love all the pumpkin things category, including the very seasonal Pumpkin Spice Latte. I'm not willing to justify spending my money at Starbucks to enjoy one, though.
Don't get me wrong. Gift me a Starbucks card and I'll be there in a minute. I just don't have it in my budget.
Now, down here in Texas we really haven't had any days that have felt like autumn. We are supposed to get a cold front tomorrow, so maybe, just maybe we'll be blessed with autumn temperatures for a day or two. Still, the weather hasn't stopped me from enjoying a homemade pumpkin spice latte. It's actually quite easy to make.
While the recipe calls for milk, it can easily be adapted to a nondairy/vegan version. Our favorite nondairy milk right now is the Silk Vanilla Protein blend with almond and cashew milk. If you use the Silk Vanilla or any other vanilla flavored, sweetened nondairy milk, be sure to omit adding vanilla and sugar to the latte. If replacing the dairy with a plain nut milk, you'll still need to add vanilla and sugar to taste.
My coffee of choice is the Deathwish Vahalla Java blend. It's a great option for this recipe since you'll want a strong coffee, but of course, use whatever blend you favor.
Single Serve Pumpkin Spice Latte
1 C dairy or nut milk
1Tbsp pumpkin puree
1 Tbsp sugar
1 tsp vanilla extract
1/4 tsp pumpkin pie spice
1/2 cup strong hot coffee
Optional: whipped cream, dash of nutmeg
Heat milk over medium just until hot. Whisk in pumpkin puree and sugar. Remove from heat and add vanilla, pumpkin pie spice, and the hot coffee. Pour into a mug and, if desired, top with whipped cream and a dash of nutmeg.
*Recipe may be doubled to share with a friend.
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