While contemplating going out to a coffeeshop to get some work done this morning, it occurred to me that I should give my local bakery a chance. Half a dozen croissants later, there was no excuse for not adding in a homemake pumpkin spice latte that cost me a fraction of the price of a Griffintown coffeeshop coffee. 😛
And still I’ve got two full cans of pumpkin puree and one pumpkin pie puree filling left. How can one not have taken the opportunity?
Here’s to saving on weekends!
Ingredients (2 servings):
- 2 cups milk
- 2 tbsp brown sugar
- 2 tbsp pumpkin puree
- 1/2 cup hot coffee
- Pumpkin spice (1/2 cinnamon powder, 1/2 tsp nutmeg powder, 1/2 tsp ground ginger) and extra to garnish
- 1 tsp vanilla extract
- Whipped cream (optional)
1: Pour milk, pumpkin puree and sugar to a pan on medium-high heat and stir until combined and until mixture is hot
2: Add in cinnamon, nutmeg, ground ginger and vanilla into a pan and whisk until frothy
3: Divide hot coffee evenly into two separate cups and then divide frothy milk mixture into each as well. Top with whipped cream and sprinkle on pumpkin spice mixture
*Note: milk can be replaced by any non-dairy milk