What could be better than French Press Coffee?
Homemade Pumpkin Spice Lattes!
When I made these for our hiking road trip on Sunday, I was really pleased with the outcome. To my surprise, they were really fast to throw together and tasted incredible. I was able able to cut down the sugar and it still tasted amazing.
Pumpkin Spice Lattes
Adapted from The Kitchn.
Ingredients:
- 2 cups almond milk
- 2 tbsp canned pumpkin or butternut squash (I prefer pumpkin)
- 1-2 tbsp sugar, to taste (It calls for two, but I found 1 was enough the second time)
- 1.25 tbsp pure vanilla extract
- 3/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 cup freshly brewed espresso OR 2/3 cup strong coffee
Directions: In a saucepan combine milk, pumpkin and sugar and cook on medium heat, stirring,
until steaming. Now bring to a boil and stir in vanilla and spice. You can now transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry- just whisk the mixture really well with a wire whisk. Some of the mixture fell to the bottom of the cup, so blending it might help prevent this. Pour in espresso or coffee. Add on cinnamon or whip cream on top if
desired. Serves 2.
This morning, I used canned butternut squash just to see how it would taste. I also gathered almond milk, vanilla, freshly brewed strong French press coffee (since I don’t have an espresso machine), and spices.
I used 3 tbsp of coffee beans and let it steep for about 8-10 minutes.
First you whisk together the 2 cups of almond milk with 2 tbsp of pumpkin.
While it is heating, make your coffee or espresso.
Add spices and vanilla and bring to a boil.
The original recipe says to add in the spices and vanilla after removing from heat, but I prefer to add it in while it is heating so the boil can burn off the alcohol in the vanilla extract.
As an optional step you can blend the mixture in your blender for 10 seconds or so to make it frothy. I skipped this step, but I would recommend it as some of the mixture settled on the bottom of the cup. I think a blender might help with this.
As a final step, add in your espresso or coffee and stir.
I added on some freshly grated cinnamon.
You can also add whipped cream if you wish.
It was very warm, comforting, and the perfect treat on a cool Fall day. Today, I tried butternut squash, but I think I preferred the pumpkin. It was a close call. Now granted, this isn’t an authentic latté by any means, but I still loved it. Maybe it should be called a pumpkin spice French press. ;) It was good, whatever you call it!
Are you a specialty coffee fan? What is your favourite drink to order? Do you ever make any at home?
another incredible creation by angela :) you always impress me!
as a starbucks -addict i have managed to spend all my savings on my daily cup o’joes [i try to limit it to two] i normally take it black. but when i feel like a treat im all for soy cinnamin dolce misto.
My favorite drink to order is a vanilla late at Starbucks. But lately, i’ve just been making coffee at home and adding soymilk to save money.
Love the pumpkin spice latte idea!
This looks like the best latte ever! My personal favorite drink to order on special occasions (like Friday- that’s a special occasion, right?) is the vanilla latte from the Coffee Bean and Tea Leaf. Its just better than other vanilla lattes. I think its because they use powder instead of syrup.
Yumm, look so good, and glad to know that I can get my vegan pumpkin spice fix since I can’t get it at Starbucks :) I used to love the PS Latte’s there but I never knew why they would hurt my tummy, I also quit the hard stuff (coffee and espresso) after undergrad so I am more of a tea gal now :)
Last year about this time I made a few homemade pumpkin spice lattes with pumpkin puree and almond milk, cinny, sugar, pumpkin pie spice. I warmed them up in the (gasp!) microwave, and then just whisked til frothy, and poured over a cup of coffee. Easy, good.
I am not the hugest pumpkin lover (again, gasp!) as i know most everyone in the ‘sphere goes gaga for pumpkin. I am more of a…chocolate girl :) You can add chocolate to my coffee any time :)
So happy you jumped on the coffee bandwagon!
I’ve tried this method before, and I can’t get into it. I think I just don’t like flavored coffee. but, still I keep trying. :)
Have you ever used your own pumpkin, rather than canned? I have some frozen pumpkin puree that I really need to use (since it is from last year). I’m wondering about the difference in water content…any thoughts? I’m sure it would be fine for lattes but I’ve got my eye on the pumpkin brownie things you made a while back.
I have never froze fresh pumpkin. If it was me, I would probably allow it to fully defrost and come to room temperature. Then I would use a cheesecloth or similar material and drain the dethawed pumpkin before using :)
Thanks for sharing this recipe!!! As someone who can’t have nutmeg, I’ve always had to bypass the store-brewed pumpkin spice lattes and the pre-made mixes. But I could use this recipe and just knock the nutmeg out!
Thanks for sharing such a great recipe! We have an espresso machine, but we hardly ever use it because…well, I guess because we always go to Starbucks. Doh!
You have inspired me to get it out asap and get to work!
That looks and sounds amazing, thanks for sharing! Mmmmm!
I really need to make myself some homemade pumpkin spice lattes! I say I will every year and just never get around to it. I don’t even want to think about the amount I spent on them when I was in NYC for a week at the beginning of the month! Your recipe sounds great!
Ooooh this looks delicious! I have some pumpkin spice syrup that I use every now and then but it’s super sugary and almost too sweet. I’ll have to try this!
I adore coffee, both the black strong one, and the sugary lattes :) It’s so comforting to drink something sweet and milky
Yum, I would have never thought to make a pumpkin spice latte with real pumpkin! I bet it’s thick and delicious!!
I actually make a “chai latte” in a similar way– using almond milk, pure maple syrup, cinnamon, ginger, nutmeg and cloves on the stove. It’s so comforting! (but the spices fall to the bottom of my mug, too, so maybe I’ll try blending next time to get it more “frothy”)
I’m usually pretty boring when ordering at coffee shops, though– since they don’t offer an almond or rice milk option at most places, I stick with brewed coffee or tea!
Ooh, this looks amazing!!!! I’m loving all of these pumpkin spice latte recipes floating around the blogworld. I may never go back to Starbucks!
Yum! Thank you :) I love, love, love Pumpkin Spice Lattes. I also tried the new Toffee Latte from Starbucks and it is super yummy as well. Hard to pick a favorite this year!
When I’m in the mood for one, especially if I’ve spent the morning skiing, I love a simple, well-made mocha. Chocolate and coffee are perfect together.
oh my – I bet this was AMAZING!
I drink black coffee, only because its healthier. I do drink special coffee drinks on the weekend for a treat and plan to make these on Saturday! : )
looks delicious!!! In one of your other posts recently you asked what are some things we’d like to see you cook. As soon as the pumpkin/fall craze is over you definitely should invent some candy cane/mint/chocolate/christmas-y latte’s. check out the starbucks holiday menu and then invent your own :)