I know I’m not being original in proclaiming my love for all things pumpkin once fall arrives, but I figured (Canadian) Thanksgiving was an appropriate time to fawn over my favourite season and its treats. Autumn is just so wonderful: sweater weather, the breathtaking trees with their coloured leaves, sunny days and the crisp air, warm comfort food, pumpkin galore…I did scrounge the grocery stores here for pumpkin purée, but no luck so I don’t think we’ll be tasting a pumpkin pie this weekend. That’s really quite alright, though, because I am in España!
These coffees were actually the last thing I made at home before hopping on a plane over here — my lovely mother, (silly) twin, and I sipped our lattes and enjoyed my last fall morning in Ottawa until next year.
When I first started spending (wasting?) my money at Starbucks I could only handle the flavoured coffees, and pumpkin spice was my favourite by far. I would anticipate that day in early September when pumpkin was back on the menu. I don’t have anything against Starbucks, I just can’t afford to maintain that habit– so it was pretty thrilling to enjoy a homemade pumpkin spice latte, that also tastes a lot more like coffee and less like syrup.
I’m so grateful for the exciting experience I have been having so far, the great people I have met, and my super supportive/loving/overall excellent friends and family — some of whom are coming to visit me soon; I’m grateful for that, too!! Happy Thanksgiving to all of you in Canada! Enjoy your dinners, the long weekend and those marvellous fall colours. I’ll be at the beach!
I found other recipes online that make a syrup for your coffee, which you might prefer if you don’t want of taste a few unblended spices in your drink (the mixture naturally separates if it sits for a while); but this method is so easy and it tastes delicious.
Pumpkin Spice Latte(recipe adapted from Averie Cooks)
Makes enough for 2 coffees
First, make your coffee however you do normally.
Next, make the pumpkin milk. Combine all of these ingredients in a small bowl and whisk thoroughly by hand or blend with a hand blender :
1 cup milk
1/2 cup pumpkin purée
2 tsp cinnamon (add all the spices to your taste, it’s totally adaptable to what you enjoy!)
1/2 tsp ginger
1/4 tsp allspice or cloves
1/4 tsp nutmeg
1 tsp vanilla extract
Sweetener of choice, to taste (I used 2 tbsp of maple syrup, but honey, agave, or brown sugar would work)
Warm your pumpkin milk up in the microwave or on the stove quickly and combine half of the mixture with approximately 1 cup of coffee (we used espresso shots). You can top it off with frothed milk, or some whipped cream and a pinch of cinnamon.
Perfect for a cool fall day. Enjoy!