Tuesday, September 4, 2012

DIY Pumpkin Spice Latte

Mmmm, Fall. My favorite season, and one of the best times of the year. With it comes cool weather, pumpkins, sweaters, changing leaves, and, of course, pumpkin spice lattes at everyone's favorite coffee chain. If you *don't* feel like shelling out $4 for a cup of coffee, here's my cheapo pumpkin spice latte recipe (which is better than Barstucks, in my humble opinion, but mostly because I don't like it as sweet as they make it).

For two servings of Pumpkin Spice Lattes:
Use 1 tablespoon of your favorite Pumpkin Spice seasoning mix (or 1 teaspoon each cinnamon, nutmeg, and ginger) added directly to your coffee grounds before brewing (this eliminates the unsavory sludge problem caused when you add it directly to your cup, though you could also put the spices in a tea strainer with very fine mesh).

While coffee is brewing, heat up milk however you want and pour it into two mugs (1/4 to 1/2 cup milk each, depending on your preferences). Froth the milk with your favorite frother (I super pink puffy heart this one from Ikea, and it's only $3!!! It's actually stood up to heavy use for the 9 months we've had it), or not, if you are opposed to frothy milk.

Once your coffee is brewed, pour it into your prepared mugs. Sweeten to taste. I generally use 2 teaspoons to 1 tablespoon of sweetener per serving, but that's just me. You can also add the sweetener to the milk instead so it gets all blended in while you froth everything, but I'd wait until you've discovered your magic amount of sweetener. I like to use agave nectar or just plain sugar in mine.

Top with whipped cream (if you're feeling decadent) and a sprinkle of cinnamon.


This can be pretty easily scaled up to brew a whole pot (using 1.5 teaspoons of spice mix per serving), though usually C and I just make a couple in our french press using the ratios above. We went through a lot of pumpkin pie spice mix last fall and winter. Good thing we live pretty near a spice shop!

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