Description
Homemade version of Starbucks Pumpkin Spice Latte (this is for hot and cold versions).
Ingredients
- 1 cup Milk Or Half ‘n Half
- 2 Tablespoons Canned Pumpkin
- 2 Tablespoons Sugar Or Appropriate Amount Of Sugar Substitute
- 1 Tablespoon Vanilla
- ½ teaspoons Pumpkin Pie Spice
- ½ cups Strong Coffee
- Whipped Cream Or Cool Whip, For Garnish (optional)
- Pumpkin Pie Spice, Cinnamon, Nutmeg, Optional Garnish
- 2 cups Ice, Optional, For Cold Version
- 1 cup Vanilla Ice Cream, Optional, For Cold Version
Preparation
1. Place the milk, pumpkin, sugar, vanilla and spices in a pot and heat until the milk is hot, the pumpkin has melted and the sugar has dissolved.
2. Pour into a blender and blend for a minute or two.
3. Brew espresso or coffee.
4. Pour your espresso/coffee into a tall mug and add the blended mixture.
5. Top with whipped cream or Cool Whip and some pumpkin pie spice, cinnamon, or freshly ground nutmeg.
For the cold version:
Follow directions above.
I used 1/3 cup of strong coffee instead of 1/2 and stuck to 2 tablespoons of sugar because I planned to add ice cream for the cold version.
Add the espresso/coffee to the blender and blend with the pumpkin mixture. Let it sit in the blender canister and reach room temperature. Then put the canister in the fridge for a few hours to cool. When ready to serve, put your canister back on your blender and add 1 cup (or more) of vanilla bean ice cream. Add 1-2 cups of ice. Blend until smooth.
