In the past, one of my favorite parts about fall is the Starbucks Pumpkin Spice Latte. I would always eagerly await their fall debut and be one of the first in line to get that yummy drink. However, after I read this article and after my coffee budget was cut in fourth (not even half…) with my new income as a stay at home mom of nothing, I decided it was time to experiment and find one that I like to make. I used a combination of a few recipes that I found online and adjusted the flavors to what I like. I hope you like it too!
1/3 cup 100% Pure Pumpkin
1 T. Coconut milk (from the can) (or whole milk)
1/2 t. Pumpkin Pie Spice
2 heaping Tablespoons Brown Sugar
1 cup of coffee- I just made a cup in the Keurig
3/4 cup coconut milk (from the can)(or you can use whole milk)
1. In a saucepan, mix pumpkin, 1T. Coconut Milk, Pumpkin Pie spice, sugar, and coffee on Med-Low. Don’t let it boil, just get it hot.
2. In another saucepan, heat 3/4 c. Coconut milk on Medium until it is hot (no boiling) and then I used our frother to froth the milk for the latte.
3. Combine pumpkin mix and milk in a coffee cup. Stir.
4. Sprinkle Pumpkin Pie spice on top! Enjoy!