It’s pumpkin latte time again

I posted this recipe two years ago. Here it is again. I know Starbucks pumpkin lattes are delicious–I’ve had them–but they are full of sugar and other junk. This recipe can be made as pure as you like. I haven’t tried it with soy or almond milk, or another nondairy milk, but I plan to. Let me know if you do, and what the results are.

For the recipe, you’ll need:
coffee
milk
pumpkin
honey or whatever sweetener you like
pumpkin pie spice
vanilla extract

Brew a cup of coffee, however you do. I use an espresso maker from IKEA and a frother, from IKEA.

Then, mix 1/2 cup nonfat milk, 1 tablespoon pumpkin (I use Trader Joe’s organic pumpkin in a can), 2 teaspoons honey (or brown sugar), 1/4 teaspoon pumpkin pie spice, and 1 teaspoon vanilla extract. Mix and heat on the stove (or in a microwave; I don’t have a microwave), then froth with a frother. Pour onto the coffee, sprinkle with cinnamon, if you like cinnamon, and major yum.

Pumpkin Add spice

Add vanilla Brew

Pour Froth

Add Cinnamon Yum

Yum.

 

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