A few years ago when I was living in San Francisco, I nannied for my Italian friend Francesca. She would often serve me lattes when I showed up to watch her son, which basically got me hooked on having a latte a day. Erick and I invested in an inexpensive espresso machine a few years ago and ever since, I’ve been trying to perfect making lattes at home, partially because they’re so expensive at coffee shops, but also because I can add whatever I want to make them healthier (coconut oil, anyone?). I save my daily latte for an afternoon treat, and usually make it when Jeff is napping. Last year I ventured into making pumpkin spice lattes at home and have whittled it down to this process. It’s not exactly like Starbucks, but without any sugar added (I use maple syrup instead) it’s a pretty decent healthy version—and it even has real pumpkin in it (unlike Starbucks!). Let me know if you have any substitutes or suggestions, I’m still working to perfect this recipe.
INGREDIENTS //
1/2 cup milk (nonfat, whole, almond, soy, etc.)
2 tablespoons unsweetened pumpkin puree
1 teaspoon of maple syrup
2 teaspoons of vanilla extract
1/4 teaspoon pumpkin pie spice
1 dash of cinnamon
1 cup brewed coffee or espresso
INSTRUCTIONS //
On the stovetop or in a glass measuring cup or microwave-safe bowl, whisk together the milk, pumpkin, maple syrup, vanilla and spices. Cook for 1 to 2 minutes- watch closely and remove it from the microwave when the milk is hot and frothy.
Pour the pumpkin milk into a tall mug or glass. Add hot coffee. Add a dash of cinnamon to the top if you want, and enjoy!
