As a big fan of Starbucks’ Annual Pumpkin Spice Latte (or just about anything pumpkin this time of year), I’ve been hunting for the perfect recipe to make some Pumpkin Spice at home. A little Pumpkin Spice without the $5 price has been a mission, then earlier this month, the Redeye here in Chicago published a recipe that I tried out and have been tweaking a bit as well. Below the jump you can find out what you’ll need to start brewing your own. While the Starbucks version is said to contain ”four pumps of flavored syrup,” The Rock Father™ is sharing a version that tastes a lot more pumpkin-y, because it uses real pumpkin.
Makes: 2 16oz Servings
- 2 Cups Milk (I used Horizon Organics’ 0% skim)
- 3 Tablespoons Canned Pumpkin (I used Libby’s)
- 2 Tablespoons Sugar (I used Florida Crystals’ Organic Cane Sugar)
- 1 Tablespoon Vanilla Extract (I used McCormick)
- 1/2 Teaspoon Pumpkin Pie Spice
- 1 Cup of strong coffee
- Whipped Cream (I used light, spray can)
The ingredients listed above can easily be adjusted to suit your own taste or dietary needs. How many calories is this? I have no idea, but you’ll note the use of skim milk and light cream in my own trial.
Combine milk, pumpkin, and sugar in a medium saucepan. Cook the mixture over medium heat, stirring until steaming. Remove from heat and stir in the vanilla and pumpkin spice. Using a metal whisk, whisk the mixture until nice and foamy. Empty the mixture into two 16oz mugs – filling each only halfway. Top the mug with coffee and stir. Garnish your creation with a swirl of whipped cream and a sprinkle of pumpkin spice and/or cinnamon.