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–+ servings

Basic Bitch Lifeblood, aka the Pumpkin Spice Latte

Couverts2
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Equipment

  • On a scale of one to “I want to punch you in the face,” I’m practically a broken jaw when it comes to how annoying I am about the arrival of fall. And nothing screams “fall” more than a pumpkin spice latte, despite the fact that its annual debut happens before we even have the chance to wipe off the sunscreen and dust off our old Uggs. Sure, that smirking green siren may make a decent one (she’s trademarked the term “PSL,” after all), but this homemade alternative with actual pumpkin puree will knock your hygge-friendly wool socks off. In fact, if you make it and aren’t 100 percent satisfied, then you’re definitely not the type to know where your locally sourced kale comes from, and I simply can’t relate.

Ingredients

FOR THE PUMPKIN SPICE BLEND

FOR THE SWEETENED WHIPPED CREAM

FOR THE LATTES

Instructions

  • First make the pumpkin spice blend: In a medium bowl, whisk the cinnamon, ginger, nutmeg, allspice, and cloves until combined.
  • Transfer to an airtight container and set aside.
  • Next make the sweetened whipped cream: In a large bowl, whisk the cream, confectioners’ sugar, and vanilla until the cream holds soft peaks.
  • Keep chilled until ready to use.
  • Make the lattes: In a small saucepan over medium heat, combine the pumpkin puree, ½ teaspoon of the pumpkin spice blend, and granulated sugar.
  • Cook, stirring constantly, until heated through, about 2 minutes.
  • Whisk in the vanilla and milk until fully combined and hot.
  • Remove from the heat and transfer to a blender.
  • Blend until frothed, 1 to 2 minutes.
  • Divide the espresso between two coffee mugs and add the frothed pumpkin mixture.
  • If desired, top with a dollop of sweetened whipped cream and garnish with a sprinkle of additional pumpkin spice blend.
  • Serve immediately.
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Course; Hot drinks