Once you try this homemade pumpkin spice latte, you will think twice before going back to the mass produced synthetic versions! I must confess I’m not a huge fan of sweet or flavored coffees, but this tasty coffee drink always hits the spot when the weather turns autumnal and the craving for pumpkin spice beckons. Not only is it delicious, but it’s totally healthy… we all know the coffee house variety is made with artificial ingredients. If you don’t care or can’t tolerate whole milk, use a substitute. I personally love walnut milk instead. Not only is it a healthy substitute for whole milk, but the nutty flavor is a great compliment to the pumpkin. I hope you enjoy… Cheers!
- 2 tablespoons pumpkin purée 1/2 teaspoon pumpkin pie spice, plus more for garnish
- Freshly ground black pepper
- 2 tablespoons granulated sugar
- 2 tablespoons vanilla extract
- 2 cups whole milk
- 1 to 2 shots espresso (about 1/4 cup), or 1/3 to 1/2 cup strong coffee
- 1/4 cup cold heavy cream, whipped into firm peaks
- Heat the pumpkin and spices. Place the pumpkin, pumpkin pie spice, and a generous sprinkling of black pepper in a small saucepan over medium heat and cook, stirring constantly, until it's hot, about 2 minutes.
- Stir in the sugar. Add the sugar and stir until the mixture looks like a bubbly, syrupy.
- Warm the milk. Whisk in the milk and vanilla and warm slowly, stirring often and making sure it doesn't boil over.
- Blend the milk. Carefully process the mixture with a hand blender until frothy and blended.
- Mix the drinks. Make the espresso or coffee and divide between 2 mugs. Add the frothed milk and pumpkin mixture. Top with the whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg to taste.