Author Notes: This is my answer to the Starbucks pumpkin spice latte. It’s not a direct substitute, of course. For one thing, there's no pumpkin. This drink instead relies on the spice part of the equation, with plenty of warm cinnamon accented by touches of earthy nutmeg, spicy ginger and peppery cloves. Maple syrup provides a forward sweetness*, while the molasses adds greater depth and richness.
(*One note on that point: This is not a super-sweet drink. With the amounts of maple syrup and molasses listed, it’s noticeably and pleasantly sweet, but not “drinkable pie filling” sweet like that beloved PSL. Adjust the amounts as you wish.)
More on my blog: https://whateverpieces.wordpress.com/2015/10/19/fall-spice-latte/ —Stephanie H.
teaspoon vanilla extract
tablespoon pure maple syrup
tablespoons ground espresso or coffee
teaspoon pumpkin pie spice
- Combine the vanilla, molasses and maple syrup in a mug and set aside.
- Combine the espresso/coffee and pumpkin pie spice and brew the coffee however you prefer, using only 4 oz of water to get a strong brew.
- Heat the milk in the microwave or in a saucepan until hot and steaming, but not boiling. Use an immersion blender to beat the milk until frothy. Or, add the hot milk to a regular blender and blend (carefully!) until frothy. Or, put the milk in a glass jar with a lid, screw the top on and shake until frothy. Microwave, uncovered, about 30 seconds until hot.
- Add the hot coffee to the mug and stir to dissolve the sweetener. Pour in the milk and spoon the foam on top. Sprinkle with cinnamon and serve.
- This recipe was entered in the contest for Your Best Recipe Made with Coffee