One Favorite Thing:
Pumpkin Spice Lattes
When the air starts getting crisp and its officially sweater season, the first place my mind goes is to pumpkin spice lattes. I broke in fall by getting my first with a Venti nonfat Pumpkin Spice Latte from Starbucks. How good it was. I have since moderated down to a normal beverage size and have branched out to the local coffee stands that dot every street corner in Western Washington. We are the home of Starbucks, after all
. I'm pretty sure that most of us will need caffeine intravenous drip when we reach old age. And I'm plenty ok with that.
The Kitchn has a great DIY pumpkin spice latte recipe that tastes as close to Starbucks as you can get!
Pumpkin Spice Latte
makes 1-2 servings
Ingredients:
2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute - you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)
Directions:
In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the espresso on top.
Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.
Yum! What's your favorite fall treat?