Because the September 1 return of the Pumpkin Spiced Latte at Starbucks seems so far off, you can now stave off your seasonal addiction with a few simple steps and ingredients. If you’re like Liz and I, you wait all year for the Pumpkin Spice Latte, and instead of a cup, you ask for an IV. I think they put crack in there and just mask it with extra pumpkin spice.
So hold tight Liz-bon, we’ll have our drug soon! If only you could hoard it and save it for year-round enjoyment.
Pumpkin Spiced Latte
- 3 cups hot whole milk
- 4 teaspoons white sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 6 ounces double-strength brewed coffee
- 3 tablespoons sweetened whipped cream
- 3 pinches pumpkin pie spice
Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy. Pour the mixture into 3 coffee mugs to about 2/3 full. Pour 2 ounces coffee into each mug. Garnish each mug with whipped topping and pumpkin pie spice.
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