On Sunday morning I made a huge mistake. In fact, it was a very costly mistake…I tried a Starbuck’s Pumpkin Spice latte for the first time. I had heard people talking about just how good these are, but I had never tried one. I have no idea why I hadn’t, but now I’m wishing I had continued living without them. After taking the first drink of my $5, venti, non-fat, no whip Pumpkin Spice latte I was HOOKED! I drank it quickly and began dreaming of my next one. I even found myself thinking of ways to get out of the house so I could go and get another one. I may need to be committed to a treatment facility…this just isn’t natural. Anyway, I remembered seeing a copycat recipe on FoodGawker.com, so I decided to look them up. Apparently, I’m not the only one with this addiction. The recipes are everywhere! They are all very similar, so I decided on this one. I had all of the ingredients on hand, so I made it right away. It was just as good as I expected it to be. I had already spent all day in my kitchen; why not spend another 10 minutes making something that was just for ME?! It did require me to pull out my broken blender, which causes a huge mess, but it’s worth it. I think I’m going to get one of those “stick” blenders for when I make this the next time. It would be much easier.
Save yourself the $5 and make this recipe. You will love it!
Starbuck’s Copycat Pumpkin Spice Latte
Adapted from Original Recipe: The Family Kitchen
2 cups half and half, whole milk, reduced fat, skim milk, or 1 cup heavy cream + 1 cup skim
2 tablespoons canned pumpkin puree
1 – 2 tablespoons sugar, stevia or splenda
2 tablespoons vanilla extract, yes tablespoons
1/2 teaspoon pumpkin pie spice (1/8 tsp. each of cinnamon, nutmeg, and ginger and a dash of allspice)
1-4 shots espresso or very strong coffee (double the amount of grounds used per cup to get strong coffee)
Brew your espresso or strong coffee. If brewing strong coffee, use double the amount of grounds you would in your regular coffee.
Combine half and half or milk, pumpkin, sugar, and pumpkin pie spices in a small saucepan.
Heat until very hot, but do not boil. Remove from heat and add vanilla. Transfer to a blender or a milk frother and blend until frothy.
Pour 1 cup warm pumpkin milk mixture into coffee mug and add 1-4 coffee shots. Dust with more pumpkin pie spice if desired.
Makes about 1 – 2 servings.
19 Sep 2011 2 Comments