My husband loves the Pumpkin Spice Lattes from Starbucks. When they are available, he’ll pick up one every so often. I usually stick with my plain, black coffee, but I’ll have a sip or two of his. And I’ll admit, they are very good. So I thought it would be a fun treat to make them at home for him so that they could be a part of our at-home date nights.
I’ve seen several recipes for the lattes, but they all call for espresso. As much as I love espresso, we don’t have an espresso machine and I don’t see us buying one in the future. Instead, I figured out a way to adapt the recipes using some really strong coffee in place of the espresso. The result was perfect!
And since this is the first night of the Second Annual Bloggy Progressive Dinner, I just knew I had to share the recipe. I think this recipe would be great for entertaining. Actually, I think an assortment of different holiday-inspired latte ingredients would be a really fun way to round out a dinner party.
Pumpkin Spice Latte
- 1/4 c. pumpkin puree
- 1/4 c. sugar
- 1 t. cinnamon
- 1/4 t. nutmeg
- A pinch of both allspice and ginger
- 1/2 c. milk or cream
- 1 c. strong coffee (I brewed 4 cups of coffee using 7 scoops of ground coffee)
- Whipped cream for garnish, optional
1. In a small bowl, mix together pumpkin puree, sugar, cinnamon, nutmeg, allspice and ginger.
2. Add 1-2 tablespoons to the bottom of a coffee mug. Add 1/4 c. milk or cream and stir to combine. Top off with about a half cup of coffee, or until mug is filled. Garnish with whipped cream, if desired.
This is enough for two regular coffee-mug sized pumpkin spice lattes.
You can find the full schedule for the Bloggy Progressive Dinner here. And I hope you’ll join me back here on Thursday for the main dish.