Pumpkin Pie Latte

A few things about me….

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

Ingredients:

• 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

Pumpkin Spices:

• 2½ teaspoons ground cinnamon
• 1½ teaspoons ground ginger
• ½ teaspoon ground allspice
• ½ teaspoon ground clove
• ½ teaspoon ground mace

Latte:

• 2 shots espresso
• 3/4 cup steamed, hot milk
• 1½ heaping tablespoons of pumpkin-latte mix

Preparation:

1. 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.
   
2. 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.
   
3. Make your espresso following your machine’s directions.
   
4. 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).
5. 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.