Photo: Leigh Loftus
Every year, Starbucks fans become rabid over the return of the much beloved Pumpkin Spice Latte. This year, the much abuzz beverage made its debut before the calendar even changed from August to September but according to numerous news reports, the PSL is missing one key ingredient: real pumpkin. That is why we created a pumpkin pie spice latte with all of the flavor…and all of the real pumpkin.
If you crave a daily Pumpkin Spice Latte but hesitate to indulge in the expensive coffee habit, you can easily replicate one at home with milk, fresh pumpkin and International Delight Pumpkin Pie Spice Coffee Creamer. It could easily replace your morning coffee habit, or you could make a decaf version for dessert.
This recipe makes one huge pumpkin pie spice latte, which you could enjoy alone or divide into two (still substantial) servings. We hold no judgment here if you decide not to share.
Photo: Leigh Loftus
- 2 tablespoons canned pumpkin
- ½ teaspoon pumpkin pie spice, plus more to garnish
- 2 tablespoons sugar
- 2 tablespoons pure vanilla extract
- 2 cups whole milk
- 1-2 tablespoons Pumpkin Pie Spice Coffee Creamer
- 1 to 2 shots espresso, about ¼ cup
- ¼ cup heavy cream, whipped until firm peaks form
- In a small saucepan over medium heat cook the pumpkin with the pumpkin pie spice for 2 minutes or until it's hot and smells cooked. Stir constantly. Add the sugar and stir until the mixture looks thick and bubbly, about the consistency of syrup.
- Whisk in the milk, coffee creamer and vanilla extract. Warm over low to medium heat, watching carefully to make sure it doesn't boil over. Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly to avoid a pumpkin spice explosion) until frothy and blended.
- Make the espresso or coffee and divide between two mugs. Add the frothed milk and top with whipped cream and a sprinkle of pumpkin pie spice, if desired. Serve immediately.
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