It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.
So, I'm definitely one of those purists that would rather rain on the PSL parade than actually try the famous autumnal beverage. In late August, I walked into the culprit coffee shop, in cutoff shorts and shades, for a caffeine fix and the cheerful cashier offered: “Pumpkin spice is back!!!!” Slightly baffled, I responded with a polite smile and deadpan request for a double iced espresso.
Having said that, I will eat any pumpkin pie in existence. Like even the crummiest pre-fab, gummy slice from a corner gas station on Thanksgiving weekend -- yep, and I'll probably sincerely enjoy it. It wins handily in the favorite pie category every time. Those giant pumpkin pies on sale at Costco after the holidays? I want at least 7 in the freezer to “get me through.”
Coffee is high on my list of vices (right next to the pumpkin pie, obviously). The challenge to make a pumpkin spice latte that I could live with, and that came together easily at home, seemed fitting. Why hate on something so seasonal and potentially awesome?
I used some actual cooked pumpkin in this, along with all of the familiar warm spices—cinnamon, ground ginger, and freshly grated nutmeg.
Luckily I had recently picked up one of those Nespresso machine deals at an auction house, but really strong coffee would be equally pleasant. Also, mine is filled out with unsweetened almond milk and topped with a coconut whipped cream, but the traditional dairy-based counterparts to both of those would obviously work just fine.
1 cup unsweetened almond milk
2 tablespoons pumpkin purée
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg + extra to serve
1/2 teaspoon vanilla extract
2 shots espresso
2 to 3 tablespoons coconut whipped cream