already my third pumpkin-related recipe on here. but pumpkin=comfort, and i don’t want to wait all year for it.
this is obviously not as sugary sweet as the starbucks version because you’re not using a thick syrup, but the pumpkin itself adds the creamy thickness you would find in a good latte. and the homemade way is naturally low-sugar! i didn’t even feel like it needed my liquid stevia, but i’m sure you could add a few drops.
adapted from a recipe at the kitchn, a site from where i will surely be testing more recipes.
2 tablespoons dark ground coffee
1 and 1/2 cups non-dairy milk (like almond or coconut)
at least 2 tablespoons canned pumpkin (but… i did about 4)
1 tablespoon vanilla extract
1/2 teaspoon pumpkin pie spice
1. brew your coffee- if you’re using a regular coffee maker, brew coffee with 1/2 cup water. you’re only going to be using 1/4 cup total of brewed coffee, but somehow it evaporates if you use only 1/4 cup water in the coffee maker to begin with. if you’re a lucky french press owner, you might need to do that, too.
2. warm milk in a pot over medium heat on the stove, whisking WELL to combine the pumpkin, vanilla, and spices.
3. pour 1/4 cup coffee into a large mug, and pour the milk mixture on top. enjoy the taste of fall year-round!
