pumpkin spice latte
Print recipe
| Serves | lots |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Total time | 10 minutes |
| Dietary | Gluten Free, Paleo, Vegan, Vegetarian |
| Occasion | Christmas, Thanksgiving |
| Website | Adapted from Alaska from Scratch |
Ingredients
- 1 shot espresso or 2 oz. strong coffee
- 8 oz. almond milk (use whatever kind of milk you want, but I used almond milk)
pumpkin spice blend
- 1 1/2 c. water
- 1/4 c. pumpkin puree
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. ginger
- 1/2 tsp. cloves
- 10 drops liquid stevia (you can add more or alternately use honey if you like really sweet coffee)
Note
I've never really liked pumpkin spice lattes from any coffee shop as they always seem sickeningly sweet to me. I adapted this recipe and eliminated the 1 1/2 c. sugar the recipe called for, swapping it with 10 drops of liquid stevia. Much better! Perfect for the holidays...
The frother I use to froth my milk is: http://amzn.to/1qTny6J
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Directions
| 1. | In a blender, blend water, pumpkin, spices & stevia. | |
| 2. | Heat and froth milk (I use a hand frother*). If you use almond milk, be sure not to scald it--almond milk tastes gross if you scald it! | |
| 3. | In a mug, pour in espresso and 4 Tbs. pumpkin spice blend. Add milk last, reserving foam for the top. | |
| 4. | Put your feet up and enjoy! | |
| 5. | Put remaining pumpkin spice mix in refrigerator for future use. |
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