Pumpkin Spice Lattes from Starbucks are one of my favorite things. This year I found a recipe to make it, and I've found it comes out better than Starbucks. Taken @50mm
Pumpkin Spice Latte
Ingredients:
1 cups milk
1 tablespoons canned pumpkin
1 tablespoons sugar
1 tablespoons vanilla extract
1/4 teaspoon pumpkin pie spice
1 shots espresso (or 1/3 cup of strong brewed coffee)
Directions: 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, or use a milk frother, or just whisk it. Pour into a large mug. Add the espresso on top. Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.
Note: Also, I've found that to preserve a big can of pumpkin, I just dose it out by the tablespoon into an ice cube trays and freeze it, so you can enjoy a taste of Fall all year round. (Why do I sound like a commercial)
