So first of all, I am a huge idiot. After we drop Brantley off around 8:15 each morning, we have about an hour to spare before we drop Gracie (and Ben on Tuesdays and Thursdays) at preschool. So this morning, we hit the Starbucks before heading to preschool. The line was forever long since #1, it was raining and it’s always busier when it’s raining, and #2 the Pumpkin Spice Latte has declared that fall has begun and is available to order now. So we turned in, sat and waited and waited and waiiiiiiiiited. The kids were watching a movie and arguing, and I was seriously daydreaming and planning my to-do list for the day in my head, and watching to make sure I was moving up in a timely manner (people were slightly impatient this morning with lots of honking!), and before I knew it, I was turning around the building and realized I never even placed my order. I was so focused on moving up, and refereeing Ben and Gracie’s fight that I didn’t even roll my window down when I got to the menu, and totally missed my chance for Pumpkin Spice Latte nirvana. So, not only did I feel so stupid, and that I had wasted 20 minutes in line for a coffee I never received because I never ordered it, but I was pissed that I still neeeeeeeded coffee!!
SO…I had come across this recipe the other day for a homemade Pumpkin Spice Latte, and I had the ingredients from my grocery store trip yesterday, so I decided to try it out. And y’all. It is SO DELICIOUS. The one problem I have with Starbucks’ PSL (and most of their sweet drinks for that matter; 99% of the time I get a plain latte- a triple venti non fat latte, that is) is that it is SOOO sweet that I can hardly finish it. The sugary syrup they use is just a bit too sweet for my taste (and yet I still order them). But when you make it from scratch, you can control that sugar content, and the amount in the recipe is just perfect. And it was fast and super easy to make, and definitely took less time to make than I waited in line for! Here is the delicious recipe to try for yourself!
Vegan (or not) Pumpkin Spice Latte
1 cup of strong coffee or two shots of espresso
2 cups vanilla almond milk (this is what I used, but you can use regular cow’s milk if you prefer)
2 tablespoons pumpkin puree
2 tablespoons raw sugar
1 teaspoon vanilla extract (add an additional tablespoon if you use cow’s milk)
1/2 teaspoon pumpkin pie spice
whipped cream and cinnamon to top (optional)
Start brewing your coffee/espresso. To a small saucepan, add milk, pumpkin puree, and sugar, and heat until the pumpkin and sugar dissolve into the milk. Don’t boil. Remove from heat and add vanilla and pumpkin pie spice. Add about a cup of coffee to a large coffee cup, and top with pumpkin milk mixture to the top of your mug. Top with whipped cream and a sprinkle of cinnamon, if you like, and voila! You have your very own PSL made yourself, and (dare I say it????) it’s better than Starbucks. Thank you, Elaina, at The Rising Spoon, for this awesome recipe!
So the next time you go through the Starbucks line and forget to order, or you just don’t want to leave the house in the morning, or want to avoid super-sugary coffee drinks, I hope you’ll try this one! Happy fall!