Pumpkin spice lattes are back in season! For most people, the heavens open up and the angels sing when Starbucks makes that announcement. But not me. I’ve tried on more than one occasion to
choke down, I mean try, a Starbucks pumpkin spice latte, but have never been able to manage more than a few small sips. Something about it just tastes off to me…
In light of some articles last year that made Mom cringe, and me say, “I KNEW there was a reason I didn’t like them,” Mom decided it was time to try and make her own. And let me tell you something: she done good. She done very, VERY good!
The kitchen smelled like heaven when she made it. Though that’s probably because I love the smell (and taste) of pumpkin. But it has to be in something, you know? Pumpkin straight out of the can is just gross! But pumpkin bread? That’s good stuff!
But back to the best ever homemade pumpkin spice latte…
She offered me a taste. That quickly turned into another taste. Which eventually turned into a cup to call my very own. That I lovingly nursed until it was all gone. Then I pouted (actually pouted). That’s how you know this recipe is GOOD! Because I’ve never in my life taken more than just a few small sips of a pumpkin spice latte before. Never mind downed a whole cup and asked for more! 🙂
I know Starbucks announced (before the season started) that they changed the PSL recipe to include real pumpkin. (As opposed to…?) I haven’t tried it yet, but I imagine it tastes A LOT better. (Because real is always better than fake!) Has anyone tried it? What did you think??!
I’ve been so spoiled by Mom’s recipe, I’m not sure I’m motivated enough to get my butt to Starbucks. THAT’S how good this is!! 🙂
- ½ cup half & half
- ½ cup sweetened condensed milk
- ¼ cup pumpkin puree (*NOT pumpkin pie mix)
- 1 tsp vanilla
- ⅛ tsp pumpkin pie spice
- 1 cup of your favorite strong coffee, brewed
- Whipped cream
- After you've brewed your coffee, let your cup cool for 2-3 minutes.
- While your coffee is cooling, place all the other ingredients - half & half, sweetened condensed milk, pumpkin puree, vanilla, and pumpkin pie spice - into a high speed blender.
- Once your coffee is cool, pour it into the blender with the rest of your ingredients and blend at high speed for approximately 30 seconds.
- Pour into a microwave-safe mug. (Your drink will be lukewarm at this point. You can either enjoy it as is, or heat in the microwave for 20 seconds.)
- Serve with a spritz of whipped cream and a sprinkle of cinnamon or nutmeg. Yum!!
- (This recipe is easily doubled! We do it all the time!)