Monday, November 11, 2013

Pumpkin Spice Latte

Pumpkin Spice Latte

You may remember from my post about how to make Pumpkin Puree from fresh pumpkins, that I had plenty of homemade pumpkin puree and would be making lots of pumpkin recipes!  So, I hope no one is tired of pumpkin recipes yet! I've heard that it's okay to share pumpkin recipes until Christmas day! Then after that everyone is done with pumpkin! Sort of like 'don't wear white after Labor Day'! Well, this is the first recipe I've tried so far and it was VERY good! So stay tuned for e few more pumpkin recipes on this blog in the coming weeks!

This Pumpkin Spice Latte is suppose to be a perfect copycat for the Starbuck's version. Since I've never had the Starbuck's version I can't compare! To me this tastes like drinking a pumpkin pie mixed in with your coffee...yum!

I found this recipe on the Recipe Girl website and slightly tweaked it by using low fat milk, all brown sugar instead of a combo of white and brown. I also decreased the amount of vanilla extract from 1 teaspoon down to 1/2 because from experience 1 teaspoon is very overpowering in small recipe like this. And I sprinkled the top with cinnamon instead of nutmeg. So whether it's a Starbuck's copycat or still a delicious warm pumpkin/coffee beverage! Thanks Recipe Girl for sharing this tasty recipe!

Pumpkin Spice Latte
Pumpkin Spice Latte
makes 1 very tall serving

1/2 cup whole milk - I used 1% low fat
1 Tbls pumpkin puree - I used 2 Tbls.
1 tsp. light brown sugar
1/4 tsp. pumpkin pie spice -*see note
1 tsp. vanilla extract - I used 1/2 tsp. 'pure' vanilla extract
1 cup strong brewed coffee
2 Tbls. half & half cream - I used fat free
1 tsp. white sugar - I used 1 1/2 tsp. brown sugar
whipped cream topping with a sprinkle of ground cinnamon on top
extra brown sugar to sweeten the drink to your liking

In a microwave safe bowl whisk together the first 5 ingredients.
Microwave on high for 1-2 minutes, but keep an eye on it so that it doesn't boil over.
Pour this mixture into a very tall glass or very large soup mug.
Now add the strong hot coffee and the half & half.
Add more brown sugar to taste. I added 1/2 tablespoon. Stir.
Top with whipped cream and a sprinkle of ground cinnamon.

*note...if you don't have pumpkin pie spice you can use equal amounts of cinnamon, ginger, cloves and nutmeg. Then use 1/4 tsp. of that mixture in this recipe.

Original recipe adapted from Recipe Girl

This post belongs to My Recipe Journey blog.



  1. in the ingredients there is no 2nd ingredient just says '1 Tbls- I used 2 Tlbs' what is this ingredient

  2. Thank you so much for mentioning that! It should say 'pumpkin puree'...a very important! I corrected the recipe! I'm so glad my readers are sharp because I'm really not these days! Thanks again! =D


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