A creamy cup of caffeine-laced autumn flavors… that’s what this Pumpkin Spice Latte is. I guarantee it will be a big hit to whomever you serve it.
I made these when I had friends over for brunch last week – brunch for one of our friends. I hope to someday be a woman who brunches for no apparent reason other than the fun of eating with friends, but alas, I am not quite at that stage of life yet.
I know there are about a thousand different recipes for Pumpkin Spice Lattes out there, but I like this version because it’s easy. Does that make me lazy or wise? Oh, the things I must ponder…
Pumpkin Spice Latte
4 c strongly brewed coffee
6 c milk (use skim so you will feel less badly about later topping your mug with whipped cream)
12 Tbsp sugar
8 Tbsp pumpkin puree
8 Tbsp vanilla
1 tsp ground cinnamon
1 tsp pumpkin pie spice
optional for topping: cinnamon sticks, sweetened whipped cream, ground nutmeg
Pour the coffee and sugar into a large crockpot. Whisk to dissolve the sugar thoroughly. Pour in the milk. Side note: I also tried whole milk, and skim really did taste best. I think it allows the pumpkin-y flavor and spices to shine through better.
In a small bowl, whisk together the pumpkin puree, vanilla and spices. Whisk into the coffee-milk mixture in the crockpot.
Cover and heat on low for 3-4 hours.
To serve, ladle into mugs and top with cinnamon sticks, whipped cream, and a light sprinkle of nutmeg.
Serving note: When you’ve served down to one inch or so of remaining latte, cut the heat! It will create an unpleasant film.