The fall is here! In Texas, our “fall” consists of mainly summer-like heat with 2 weeks of pleasant, cool weather. While it’s still cracking upper 90’s here, it’s not triple digits, so we’re going to play like this is Autumn weather.
With the arrival of mid-September, comes the release of my weakness of all weaknesses…pumpkin flavored anything.
Pumpkin Scones, Pumpkin Bread, Pumpkin Muffins, Pumpkin Cheesecake, Pumpkin cookies, Pumpkin Spice Milkshake, Pumpkin Spice Tea, Pumpkin-Scented Candles, Pumpkin Room Fragrance, Pumpkin Spice car fresheners, even Pumpkin Beer, all of these are products I’ve purchased, enjoyed or baked.
I’m obsessed with pumpkin. Stick the word “pumpkin” on a product and there’s a 100% chance I’ll try it.
Lover fo’ Life can’t stand pumpkin, he refuses to shake the fact that it’s a gourd and thereby, technically a vegetable. To him, it’s no different from me saying “I’m obsessed with broccoli, cauliflower, or spinach flavored stuff.”
I may be obsessed with pumpkin, but he’s the crazy one.
This morning I had a pumpkin bagel with pumpkin-flavored cream cheese, I drank a cup of Pumpkin Spice coffee, courtesy of a pumpkin spiced k-cup and I added pumpkin spice creamer to it.
As I type this I’m burning not one, but two pumpkin-scented candles. I might have an obsession, but there’s one thing pumpkin I’m no longer going to throw my currency-flavored money at any longer…the Starbucks Pumpkin Spice Latte.
I’m not miser by any stretch, but I don’t think throwing money away on stupid shiz is the best plan for Angry Baby’s future either, so I usually skip a daily trip to “More Bucks.” Don’t get me wrong, Starbucks everyday is much cheaper for people who actually drink real coffee… But I don’t get a coffee, I get Pumpkin Spice Lattes as big as your eye! Pumpkin Spice Latte + Tip= 6.75 every time I visit. It adds up far too quickly for my enjoyment.
Luckily, Kathryn Hill over at the kitchn.com feels my pain.
Behold, a PUMPKIN SPICE LATTE COPYKAT RECIPE! May you drink in the knowledge, purchase the ingredients on the way home this evening (Hint: L4L) and make it for yourself tomorrow morning. Pennies on the dollar PSL? It’s worth a little work!
You can change the sugar and fat content of this recipe quite easily.
Pumpkin Spice Latte
makes 1-2 servings
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.)
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.