I poured my heart and soul into creating this Pumpkin Spice Latte.
Beside being perhaps the best way to indulgently caffeinate yourself on a cold weekend morning, I think it’s the best because it’s made with… wait for it… real pumpkin. Eat your heart out, Starbucks.
You might think a sweet pumpkin latte is the last thing people want to be reading about the weekend after the buzz about the new food label this week and how one of the highlights is adding a line for ‘added sugar.’ Yes, there is sugar in this latte. Yes, there is some complex sugar feedback that goes on in your brain to make you want to hoard the entire batch to yourself, leaving your family to wonder why there is an empty pot on the stove and why there are rapturous sounds coming from the closet. Yes, we should all consume less sugar. I understand all this.
But let’s just consider the fact that maybe we should also be consuming fewer things that require the reading of a nutrition label; fewer things in boxes; fewer things from the Starbucks menu; fewer things that aren’t actually foods, but chemicals meant to taste like foods.
Vote for more pumpkin treats that include 100% real pumpkin than pumpkin-flavored syrup!! Can I get an A-MEN???
OK, now that I’m off my soap box and have finished my PSA to increase the per capita consumption of vitamin A, let’s discuss this latte. Ohhhhh, it’s so good!! I made it rich, thick, spicy and pumpkin-y. I could also describe it as velvety, heavenly, and/or luscious. I will also call it a bit late in the game for pumpkin-y items, considering it’s nearly spring and pumpkin is being overtaken by strawberries on everyone’s cravings list. But much of the nation will be getting snow this week, and last I checked, strawberries do nothing to comfort the body and soul in times of snow. So pick up a can of pumpkin, some milk, and get ready to display a whole lotta moxie as you walk past your neighborhood Starbucks, proudly displaying your to-go mug of better-tasting, better-for-you, homemade Pumpkin Spice Latte.
- 3 c milk (best with whole or 2%)
- ½ c brewed espresso (about 3 shots)
- ½ c canned pumpkin
- ⅓ c sugar
- 1½ T pure vanilla extract
- 1 tsp cinnamon
- ¼ tsp ground ginger
- Pinch of ground nutmeg
- Pinch of kosher salt
- Combine all ingredients in a medium saucepan and whisk well. Heat over medium heat, whisking occasionally, until very hot but not boiling. Blend for about a minute using a hand blender or a regular blender. Pour into mugs and serve immediately.