It’s a fall tradition for me, splurging just a tiny bit every once in a while on a seasonal Pumpkin Spice Latte from Starbucks. But paying $4.80 for a grande makes me cringe, REALLY cringe, when my normal splurge is a $1.39 medium decaf at a local coffee shop. So being frugal, I decided to take on the challenge and concoct my own PSL creation at home. I scoured the internet and found inspiration, but ended up creating my own great recipe that really does replicate the spendy version. This recipe makes enough to fill two 10 ounce mugs. Now you too can make a PSL at home without even leaving your jammies, mmm enjoy! You know what tastes super yummy with this drink? Some Snickerdoodle Sour Cream Coffee Cake, a wonderful pairing!
- 1 cup milk (whatever your preference)
- 2 heaping T. canned pumpkin puree (not pumpkin pie filling)
- 2 t. packed light brown sugar
- 1/2 t. pumpkin pie spice (see below for recipe)
- 2 t. vanilla extract
- 2 t. granulated sugar, or more to taste
- 1/2 & 1/2 to taste
- brewed coffee
- whipped cream
- ground nutmeg or cinnamon (optional)
Brew your coffee to preference. In a glass measuring cup or microwave-safe bowl, whisk together milk, pumpkin puree, brown sugar, pumpkin pie spice, vanilla and sugar. Microwave for 1-2 minutes, mixture will be hot & somewhat frothy.
Pour the pumpkin milk into a tall glass or mug. Add hot coffee. Pour in desired amount of 1/2 & 1/2. Stir. Top with a generous amount of whipped cream & a sprinkling of nutmeg or cinnamon if desired.
Pumpkin Pie Spice:
- 3 T. ground cinnamon
- 2 t. ground ginger
- 2 t. ground nutmeg
- 1 1/2 t. ground allspice
- 1 1/2 t. ground cloves
Combine spices in a small bowl, mixing well to combine. Store in a tight sealing container. Yield is approximately 5 Tablespoons.