Fall in Love - Day 4: Starbucks Pumpkin Spice Latte

Starbucks Pumpkin Spice Latte SCREAMS fall to me, and what better way to start your Monday than with a warm cup!




Here is a Pumpkin Spice Latte recipe that I might need to try from loveveggiesandyoga.com:

Pumpkin Spice Latte (Vegan, Gluten Free)
1. Make coffee (a pot, a cup, in whatever fashion and however you prefer making your coffee. The stronger the better)
2. Make Pumpkin Milk
1 c milk (I used almond milk but use any kind you want from half and half to rice milk)
1/4 heaping cup pumpkin puree (more if you really love pumpkin)
2 tsp pumpkin pie spice blend, or to taste
1 tsp cinnamon, or to taste
1 tsp vanilla extract
sweetener of choice, to taste (I suggest 2 tbsp agave or 2 tbsp brown sugar or a pinch of stevia to taste; or try honey, maple syrup, etc. to taste)

Optional: pinch of ground nutmeg, ginger, garam masala, cardamom, or other warming spices to taste

Directions: Combine all ingredients in a small bowl and whisk well by hand or blend all ingredients using a Vita or blender

Optional: Warm the finished pumpkin milk mixture in the microwave or on the stovetop (I do a quick nuke of about 1 minute)

3. Pour 1 c of brewed coffee into a mug and pour half the pumpkin milk mixture over the top of the coffee and enjoy. (Optional: Finish by garnishing with real whipped cream/whipped topping such as CoolWhip or TruWhip; and a sprinkle of pumpkin pie spice/cinnamon on top)

The other half of the pumpkin milk mixture is for the refill you know you will want. If you truly don’t want a refill, refrigerate it for up to a few days and use for your next latte, in a smoothie, or drink it as is. As long as you’re dirtying dishes, I always make a little extra for refills or for later.