In a recent recipe I shared for Pumpkin Spice Oatmeal, I realized the liquid base for the recipe would make a perfect start to a warm or iced pumpkin spice latte.
The milky base infused with creamy pumpkin and warm spices pairs well with a bold coffee. I serve mine warm with a rich cream topping. I add a bit of sweetness and spice to the topping as well.
It’s convenient to make a latte at home, and as you can imagine, it’s a huge cost savings compared to running out to the coffee shop.
Once you have the base prepared, experiment with the amount of coffee you like to mix in. I use a 50/50 mixture. I’ve also used skim milk since it tends to froth better, but I missed the richness of the whole milk. I plan to try the same milk-pumpkin spice base for hot chocolate. I’m already dreaming about a cup of pumpkin mocha, or pumpkin hot chocolate topped with a large square of homemade marshmallow.
Enjoy the first signs of fall with a cozy cup of Pumpkin Spice Latte, and enjoy food made fresh!
Pumpkin Spice Latte
2 cups whole milk, (or other milk)
½ cup pumpkin puree
2 tablespoons brown sugar
1 teaspoon pumpkin pie spice
1/8 teaspoon salt (optional)
2 cups brewed black coffee
TOPPING:
½ cup heavy cream
1 teaspoon brown sugar
¼ teaspoon pumpkin pie spice, plus some to sprinkle
Place milk, pumpkin puree, 2 tablespoons brown sugar, 1 teaspoon pumpkin pie spice, and 1/8 teaspoon salt in a medium saucepan. Whisk together until well combined. Cook over medium heat until just warmed, about 2 or 3 minutes.
In a small mixing bowl, beat heavy cream, 1 teaspoon brown sugar, and ¼ teaspoon pumpkin pie spice on medium-high speed with an electric mixer until stiff peaks form, about 1 to 2 minutes.
Pour about ½ cup brewed hot coffee into a mug. Add approximately ½ cup warm milk mixture to the mug. Top with a couple of heaping tablespoons of the whipped cream. Sprinkle a pinch or 2 of additional pumpkin pie spice on top of the cream if desire. Repeat for additional servings.
Makes 4 servings.
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