HOW TO MAKE PUMPKIN SPICE LATTE AT HOME

So excited for 2019’s Fall season because you know what it means!

One of my favorite parts of Fall is pumpkin flavors. So today, I’ll be showing you how to make pumpkin spice latte, three different ways and you don’t even have to go to the coffee shop! I’ll show you how to make the original, iced and frappuccino versions of one of my favorite fall treats!

So the first one is the original pumpkin spice latte. It’s quick and easy and only takes about 10 mins. Let’s get started!

So all together, you’ll need:

2 cups milk (I’m using 2% for a creamier latte)
2 tablespoons canned pumpkin (not pumpkin pie mix)
1/2 to 2 tablespoons sugar depending on how sweet you want it
1 teaspoon pumpkin pie spice
1/2 tablespoon vanilla
1/2 cup hot brewed coffee or 2 shots of espresso if you like it strong

So first, get out a small to medium-sized saucepan. Heat up the milk, pumpkin and sugar over medium heat until the mixture is hot. Try to avoid bringing it to a boil.

Once it’s hot, stir in the pumpkin pie spice, vanilla and coffee.

This amount makes two, so you can invite someone over and impress them with your culinary skills.

Next is the iced version:

1/2 cup cold brew coffee or chilled espresso
2 tablespoon pumpkin puree
3-4 tablespoons half and half, heavy cream, or milk
1 teaspoon pumpkin spice + more for garnish
1 teaspoon vanilla extract
2 tablespoon granulated sugar, optional
whipped cream

So I had already iced my coffee and I just pulled that out of my fridge and will add it with half and half or milk, pumpkin puree, pumpkin spice, vanilla extract, and sugar to the container of a blender. Blend on high speed until the liquids become somewhat frothy.

I’m going to put half of the mix into an ice tray and put in the freezer. This will be for the frappuccino version.

The rest, you can pour over a glass of ice and top with whipped cream and additional pumpkin spice for garnish.

And finally, the frappuccino version. This one is great for all the perfect beauties in LA where Fall hasn’t quite arrived yet.

First, we will make the syrup. This adds to the texture of the frappuccino. In a medium saucepan, combine 1 cup of sugar and one cup of water. Heat on medium until sugar is dissolved. Let cool and store in the refrigerator.

Once the ice tray from the iced version is frozen, take it out and place the cubes into a blender. Blend slightly then add 1/4 to 1/2 cup of the syrup.

Blend until the frappuccino is smooth and without chunks of ice. Top with whipped cream and a sprinkle of pumpkin pie spice.

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