Saturday, November 17, 2012
As previously stated in this post, the best part about fall is pumpkin everything. Pumpkin pies are undoubtedly the best, but I’m also a sucker for the portability and deliciousness of a pumpkin spice latte. On of my favorite blogs, A Little Loveliness posted a recipe for a homemade pumpkin spice latte so I was overly excited to try it out. Even Danny liked it, so I thought I’d share my version of the recipe.
My lactose intolerance means most things need to be made with soy milk. We use light soy milk in our house, which seems sweeter than milk to me, so I added less sugar. I also tend not to drink caffeine so we used decaffeinated coffee, but that’s an easy modification for my caffeine-drinking friends.
This recipe makes one-ish very large, very yummy pumpkin spice latte.
1.5 cups light soy milk
2 Tablespoons sugar
3/8 teaspoon vanilla
1/8 teaspoon pumpkin spice
4 oz double-strength brewed decaffeinated coffee
whipped cream (if you can handle dairy)
caramel syrup
pinch of pumpkin spice
Heat soy milk in a heavy saucepan until milk is hot and bubbling slightly. Combine hot milk, sugar, vanilla, and pumpkin spice in a blender and blend on high until mixture is frothy. Pour milk mixture into a large mug about 3/4 of the way full, fill up rest of mug with brewed coffee. Top with whipped cream, caramel syrup, and a pinch of pumpkin spice. Yum!
Ruth E Reveal 