There are three ways to refer to this season: “Fall,” “Autumn” and “Pumpkin Spice Latte.”
I love myself some good Starbucks any time of year, but their seasonal latte tortures me, sticking me between good sense and temptation. When I totally break down, I order mine nonfat and no whip cream, which brings its caloric content down to that of a small meal.
You can find PSLs at just about any coffee shop these days, and some are cheaper, or better, or better and cheaper than the roughly $4.50
you’ll spend on a generous serving of the original.
I live about 40 minutes from the nearest Starbucks, but since I’m in Erie every day for work, my car frequently slides off I-79 onto Interchange Road on my way by. I swear SB has the gravity of a black hole that sucks in my car and my money.
I’m thinking it might be worth trying to make Pumpkin Spice Lattes at home, though, so I can get my fix first thing on Saturday morning without changing out of my PJs.
PUMPKIN SPICE LATTE
½ cup milk
3 tablespoons pumpkin purée
2 tablespoons agave nectar (more to sweeten)
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
½ cup coffee
1. Add pumpkin purée, milk, and agave nectar to a small pot over medium heat and whisk quickly for about 5 minutes. Add in spices and vanilla, and continue to whisk.
2. Once the milk is frothy and bubbling, add it to your mug. Pour in the coffee on top.
Notes: Your spices may not totally dissolve into the milk; if you prefer a smoother texture, use less of the spices, or add them at the end.
If you have less time on your hands, put your concoction in the microwave for bubbling, frothy milk in less than 2 minutes.
If you want to get really fancy, put milk into a blender to make it frothy.
Makes 1 latte
— Marcy Franklin via www.kitchendaily.com
P.S. I just found out it’s National Pumpkin Day. Drink up and celebrate.