I honestly don't know how I started drinking coffee. To much influence from my dad maybe? He seriously treats the stuff like water. Maybe that's why I like it black better then anything else. But every once and a while I do get a hankering for a special, yummy coffee drink. With the crisp autumn air trying to overtake the heat of summer I found this pumpkin latte to be quite wonderful.
This is a nice quick and easy thing to whip up on chilly Saturday mornings or on weekend nights when you want something special. Almost like drinking pumpkin pie. Now how can you go wrong with that?!?!
This recipe makes just enough for two. If you wanted (and felt a bit selfish) you can easily half the recipe enough for one. And, I added the whipped cream and pumpkin pie spice on top just for fun. Okay, well, and for pictures. It's totally optional for you. Though, I'm sure you're going to want it. ;)
A super yummy, fall drink! If you like coffee.....
Pumpkin Spice Latte
1 cup milk
1/2 cup pumpkin puree
1 tablespoon vanilla extract
1 tablespoon organic sugar
1 1/2 teaspoons pumpkin pie spice
pinch ground black pepper
10 fluid ounces hot strongly brewed coffee
2 tablespoons whipped cream, or more to taste (optional)
1 pinch pumpkin pie spice
Whisk milk, pumpkin puree, vanilla extract, sugar, 1 1/2 teaspoons pumpkin pie spice, and pepper together in a small saucepan over medium-high heat. Cook, stirring constantly, until mixture is almost boiling; remove from heat and whisk until frothy, about 1 minute. Divide between 2 mugs.
Slowly pour coffee into each mug. Top with whipped cream and pinch pumpkin pie spice, if desired.
Pumpkin Spice Latte
1 cup milk
1/2 cup pumpkin puree
1 tablespoon vanilla extract
1 tablespoon organic sugar
1 1/2 teaspoons pumpkin pie spice
pinch ground black pepper
10 fluid ounces hot strongly brewed coffee
2 tablespoons whipped cream, or more to taste (optional)
1 pinch pumpkin pie spice
Whisk milk, pumpkin puree, vanilla extract, sugar, 1 1/2 teaspoons pumpkin pie spice, and pepper together in a small saucepan over medium-high heat. Cook, stirring constantly, until mixture is almost boiling; remove from heat and whisk until frothy, about 1 minute. Divide between 2 mugs.
Slowly pour coffee into each mug. Top with whipped cream and pinch pumpkin pie spice, if desired.