I love my coffee and almost every day starts the same with a latte. I love all things pumpkin and as much as I generally dislike the coffee and commercialization that is all-things “Starbucks,” I do adore the emergence of their pumpkin spice latte every year. But, in some regards, I’m a cheap bugger too, so I hate to spend money on things I can do or make myself.
I’ve been writing of late and and I was contemplating my pumpkin pie, a recipe I’ve meticulously honed the past 20 years and which I’m not quite ready to share … not just yet. However, given these recent thoughts, it is not that surprising I woke with thoughts of pumpkin lattes on my brain … which got me thinking: how hard would it be to get my pumpkin pie into my coffee cup? And why should I always be at the mercy of coffee chains selling me what they want when they want?
Well, it didn’t take too much experimenting this morning before I succeeded and this I’m happy to share with you.
The secret is both my pumpkin-pie spices along with one of the key ingredients in my filling: condensed milk. Why condensed milk? Because this commercial version of dolce leche has the essential creaminess, caramel, and sweetness to create the syrup I wanted and because by working with this ‘liquid’ I could also fully emulsify the pumpkin and spices to ensure something that would evenly dissolve in my latte. The result produces enough ‘mix’ to produce 5-6 lattes which should make for a great week … thank god for cross-country skiing.
Prep Time: 10minutes
Cook Time: 3 minutes
Total Time: 15 minutes
Yield: Mix for 5-6 lattes
- 1/2 cup puréed pumpkin
- Half-can or 2/3 cup (150mL) condensed milk
- 1 heaping tablespoon molasses
- 2 tablespoons pumpkin spice (see below)
- 2 teaspoons pure vanilla extract
- 2½ teaspoons ground cinnamon
- 1½ teaspoons ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon ground clove
- ½ teaspoon ground mace
- 2 shots espresso
- 3/4 cup steamed, hot milk
- 1½ heaping tablespoons of pumpkin-latte mix
- Prepare your pumpkin spices by mixing them all together
→ extra can be stored in an empty spice container for sprinkling on top of your lattes or making whatever you want with them.
- In a small blender or food processor, combine pumpkin, spices, vanilla, and condensed milk. Mix well for 2 minutes until everything is completely mixed and there are no lumps in the pumpkin.
- Make your espresso following your machine’s directions.
- Meanwhile, heat your milk to just below boiling. I personally opt for a microwave for 1min45sec because it’s easy and easy cleanup. Once hot, stir in 1½-2 heaping tablespoons of the mix into the milk and stir until dissolved. Taste for sweetness and spice (it’s a personal thing).
- Add to your espresso and prepare to enjoy a beautiful morning at home, in your pyjamas. Sprinkle with spices (or not) as per your taste.