Fall means a few things to me:
1. It’s almost Christmas.
2. It’s almost Christmas.
3. It’s almost Christmas.
I really, really, really love pumpkins.
But now I can make it home… and just how I want it too! I can add more syrup. Less milk. Extra cinnamon. I can drink it out of a pumpkin. I can eat spoonfuls of whipped cream. It’s a bit like being a wizard. A coffee wizard.
And judge me all you want, but I made this using Splenda instead of granulated sugar and mixed it with heavy cream instead of milk. It tastes almost exactly like the fancy lattes I remember, but with nearly 3/4 less sugar and guilt.
To make pumpkin spice latte, heat syrup with milk (about 2 cups of milk and 2-3 tablespoons of syrup, depending on how much milk or creamer you want to use and how pumpkin-y sweet you want your latte. I usually use about 2 tablespoons syrup + 2-3 tablespoons of heavy cream to cut down on the sugar.). Pour into a blender or whisk until frothy, for about ten seconds (to make it thick and prevent the pumpkin from settling on the bottom). Pour into cup and stir in about 1/2 cup or more of strong, hot coffee.
Top with whipped cream, a swirl of caramel sauce, and a sprinkle of cinnamon, pumpkin pie spice, or nutmeg. Enjoy!
Source: Bran Appetit.