Ah yes the essential part of autumn or…”fall”, the pumpkin spice latte! I know, I know its very “basic” and in all honesty a bit cringe but I know I am not the only person in the world who can appreciate a good spiced latte!
I have tried all different types of recipes and methods on how to use them to make the perfect drink…Alas I still struggled to find one that I really enjoyed. The most simple and easiest option would be to go to a pre-made, shop bought “syrup” which can be added to instant coffee (if you have a fancy coffee machine this is also an option…). But to be honest…it tasted a bit grim! You can also purchase some pre-made “flavoured” instant coffee and or powder add-ins.
However, I personally like making my own mixes, I can add more or less of certain ingredients and control the flavours a bit more!
Ok, so I’ll be honest, you can play around with this a bit and add/change these a bit according to your personal taste. I personally don’t like cloves so I used All Spice (I know there are cloves in this but its a bit more of a muted taste due to the other spices). The below should yield at least two, maybe three mugs…
- 1 1/2 teaspoons of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves (or all spice)
- 1/2 teaspoon of ground ginger
Pumpkin spice latte:
Again when it comes to the latte itself you can try and test different options and ingredients. When I first made this recipe I did not have the purée, so it was more of a spiced latte which was still very nice! The below will yield one serving…
- 250ml of milk (or alternative)
- 1/2 tablespoon of vanilla bean paste or extract (optional)
- 1/2 teaspoon of your pumpkin spice that you would’ve prepared before
- 1 espresso or 30/40ml of strong coffee
- Sugar or sweetener of choice
- 2 tablespoons of pumpkin purée (optional in my opinion)
I struggled to get pumpkin purée so I ordered it on Amazon, you can get a couple of cans and make other Autumn recipes (I love a good Pumpkin pie!) It freezes really well too, split it into portions and then freeze so you can take them out and use them when you need to! –
This really is quite simple…place each spice into a container (with a lid if possible), shake to mix or whisk. If you find you like more of a certain spice you can always just add this now and if you really like pumpkin spice you can double or even triple the recipe to have more to use in the future.
Pumpkin spice latte:
I personally like using a milk frother or wand from a coffee machine however, lots of people don’t have this available so a pan and hob will do absolutely fine.
– Get a small or medium sized pan and measure out your milk, pumpkin purée and sugar/sweetener over a medium to low heat.
– Do not let the mixture boil but ensure it is hot, once this happens take it off the heat and add your vanilla, pumpkin spice and coffee.
– Ensure it is well combined before pouring it into mugs and topping with cinnamon, more pumpkin spice or even cream!