Tasty Thursday Feature A huge sign of Autumn being upon us (other than the leaves turning colour) is the return of the beloved Pumpkin Spice Latte from Starbucks!
Enjoying a leisurely stroll around the city while sipping this frothy bevvy (grande, non-fat, no whip, cinnamon sprinkles) is one of the things I most love to do during the season. In fact, it's what I did just lastnight!
However, for those of us on a budget spending around $5 a day just for a coffee may not be the best financial decision - that's $35/week, $140/month!
Thankfully, the folks over at The Kitchn have posted an alternative DIY Pumpkin Spice Latte!
You can alter the recipe to your taste and you can also be more mindful of the fat and sugar that is added. (For the nutritional info of a Pumpkin Spice Latte from Starbucks click here).
Pumpkin Spice Latte
makes 1-2 servings
makes 1-2 servings
Ingredients:
2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute - you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)
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.
If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the espresso on top.
Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.
2 cups milk
2 tablespoons canned pumpkin OR 1 teaspoon of Torani Pumpkin Spice Syrup (your choice)
2 tablespoons sugar or sugar substitute - you can halve this amount
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don't have an espresso machine.)
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.
If you don't have a blender, don't worry about it - just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the espresso on top.
Optional: Top with whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top.
Enjoy :)
Images via The Kitchn and Starbucks
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