I LOVE Pumpkin Spice Latte’s from Starbucks. I mean really, really love them. But the price is out-of-this-world-crazy-expensive for a cup of coffee. Therefore, I limit my Starbucks to birthdays, date nights, and gift cards (hint hint).
On the search to re-create this tasty fall beverage, I found this recipe on Stephanie O’Dea’s website. I have linked to her MANY times. The only thing I love more than a Pumpkin Spice Latte is my crock pot. The following recipe is from her post on October 19th, 2008. I have doubled and tripled this recipe to serve the beverage to a crowd. I usually make it in a saucepan if Kevin and I are the only two enjoying the treat. And, for you calorie counters, you can skip the whip cream and use fat free milk and it is just as yummy!
adapted from Taste of Home’s Halloween 2008 edition, as seen on Stephanie O’Dea’s website.
–2 cups milk (I used 1%)
–2 T canned pumpkin (or pumpkin puree)
–2 T white sugar
–2 T vanilla (not a typo. it asks for tablespoons)
–1/2 tsp pumpkin pie spice OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
–1/2 cup brewed espresso or 3/4 cup strong brewed coffee
–garnish with whipped cream (optional)
This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly. I used a 4-quart crock pot, but as small as a 1.5 quart will work with these amounts.
Add the coffee/espresso and milk to the crock pot. Whisk in the pumpkin, spices, sugar, and vanilla.
Cover and cook on high for 2 hours if everything is cold. Whisk again.
Ladle into mugs, and garnish with whipped cream and additional cinnamon. I added a cinnamon stick to be fancy.